Gochujang Veg. Paratha – Korean Style

Ingredients

• 1 cup wheat flour
• 1 tsp oil
• Salt to taste
• 1 tbsp red chilli paste /red chilli sauce
• 1 tsp soy sauce
• 1 tsp tomato ketchup
• 1/2 tsp vinegar
• 1/2 tsp honey
• Few drops of sesame oil (optional)
• 1/2 cup roughly chopped cabbage (I have used red cabbage)
• 2 baby corn
• 2 spring onion
• 1/2 capsicum
• 1 carrot
• 2 spring onion
• 3 tbsp homemade gochujang sauce
• 1 tsp black pepper powder
• Salt to taste
• 1 tsp oil
• Oil for cooking paratha

Steps

1. In a bowl, mix whole wheat flour, salt, and oil. Add water gradually and knead into a soft dough. Cover and rest for 10 minutes.
2. In a small bowl, mix red chilli paste, soy sauce, ketchup, vinegar, sugar, and sesame oil. Taste and adjust spice, sweetness, and tanginess as needed.
3. Chop all the veggies in chopper
4. Add cabbage, carrot, capsicum, and spring onion. Sauté on high flame for 2–3 minutes till slightly soft yet crunchy.
5. Add prepared sauce, salt, and black pepper. Mix well and cook for 1 minute. Switch off the flame and let the filling cool.
6. Divide dough into 4 equal balls. Roll one ball into a small disc. Place 2 tbsp filling in the center.
7. Gather edges from three sides to make triangle, seal, and flatten gently. Roll into medium-thick paratha.
8. Heat tawa and place paratha. Cook on medium heat till bubbles appear.
9. Flip, apply oil, and cook till golden spots appear on both sides. Repeat with remaining dough.
10. Serve hot with chilli sauce, mayonnaise, or garlic dip