- F.U.N SPECIALISTS
- STEP UP FOR HEALTH
- GAMES & QUIZZES
- 健康饮食 - HEALTHY EATING
- Baked Chicken Ngoh Hiang
- Curried Pumpkin Soup
- Curried Quinoa with Pumpkin & Kidney Beans
- Healthy Hot Cross Buns
- Mackerel & Pumpkin Millet Porridge
- Mrs Lily Singh's Chapatti
- Mrs Lily Singh's Mung Bean Curry
- Mum's Healthy Yam Rice
- Soba Noodles with Toasted Sesame Seeds
- Wholemeal Bread
- Wholemeal Spaghetti Bolognese
- Herbs Baked Rainbow Fish
- Ayam Masak Merah
- Chicken Wholemeal Wraps with Avocado Mango Salsa
- Bulgur and Chickpea Salad
- Stuffed Vegetable Whole Wheat Paratha
- Tandoori Chicken
- Pineapple Brown Rice
- Thai Green Chicken Curry
- Seafood Tom Yum Soup
- Phat Thai with Brown Rice Beehoon
- Mrs Lily Singh’s Low Fat Vegetable Biryani
- USEFUL MATERIALS
Stuffed Vegetable Whole Wheat Paratha
(contributed by Chef Sakthivel Karrupaiah of AllSpice Culinary Arts Education Centre Pte Ltd)
Preparation Time: 45 min
Cooking Time: 3 min
Fine whole wheat flour, 200g
Olive oil, ½ teaspoon
Salt, ¼ teaspoon
Potato, boiled, 75g
Mixed frozen vegetables, boiled, 90g
Green chilli, chopped, 1 (optional)
Tumeric, ¼ teaspoon
White pepper, ¼ teaspoon
Salt, ¼ teaspoon
Method 1 (for stuffing):
Boil the frozen vegetables, drain the water and keep aside.
Peel the boiled potato, and in a bowl, mash the potato with the cooked frozen vegetables.
Add the remaining ingredients to the mashed vegetables and mix well, ensuring that all the ingredients are incorporated properly.
Roll the stuffing with your hands, into lemon size balls around 40-50gms each and keep aside.
Method 2 (for dough):
Sieve the flour on a clean working surface or into a round bowl.
Add the other ingredients except the olive oil; mix the ingredients well to form a soft dough. Lightly brush some olive oil on the dough surface, cover with a damp cloth and set aside for around 20-30 mins.
Now knead the dough till smooth.
Divide the dough into 4 equal portions and form into balls.
Roll a ball of dough out (like small disc) and place ¼ of the stuffing in the centre. Bring the edges together and seal.
Gently shape it to a ball again (the filling is in the center).
Roll out each ball into a round disc-shape (½ inch thickness).
Heat a pan and cook the rolled paratha on both sides.
Approximate Nutritional Analysis (Per serving)
Energy: 220 kcal