Smashed Dumpling Parathas
These vegan smashed dumpling parathas are made with a tofu-veggie filling smashed on a paratha and paired with a chili oil dipping sauce. Perfection!
Servings: 4
Ingredients
- 450 g extra firm tofu
- 1 medium carrot
- 2 large king oyster mushrooms
- 1/2 cup edamame
- 1 stalk spring onion chopped
- 3 cloves garlic minced
- 2 tsp ginger minced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp mushroom powder
- 1 tbsp sesame oil
- 3 tbsp corn starch
- 1/4 tsp white pepper
- salt as needed
- 4-5 frozen parathas
Chili Oil Dipping Sauce
- 2 tsp chili oil crisp
- 1/2 tbsp light soy sauce
- 1/2 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
Garnish
- handful coriander chopped
Instructions
- Combine all the ingredients for the dumpling filling in a food processor and pulse until finely minced.
- Take frozen parathas out of the freezer and immediately remove the plastic wrap. Scoop 3 spoonfuls of the filling and spread across the paratha. To ensure it really sticks, you can also try spread some corn starch slurry on top of the prata (1 tbsp corn starch + 1/3 cup water).
- Add some olive oil to a pan and pan fry the paratha for 2-3 minutes. Flip cook the side of the dumpling filling for about 3-4 minutes, until the edges are crispy and the filling is cooked through.
- In a small bowl, combine all the ingredients for the chili oil dipping sauce and give that a good mix.
- Garnish smashed dumpling parathas with chopped coriander. Drizzle over some chili oil sauce or dip your parathas in and enjoy!