Chinese Paratha Recipe - How to Make Street-Style Chinese Paratha

There are sounds you never forget. Vegetables hitting a hot pan, garlic crackling, and sauces going in fast. That sound usually belonged to a street-side Indo-Chinese stall, not a paratha vendor. But food has a way of crossing lines. Someone, somewhere, decided to wrap those bold, crunchy flavors inside a paratha. And the legendary Chinese paratha was born!!

This isn’t a traditional recipe passed down through generations. It’s a modern street-style creation. A mashup that combines soft Indian dough with sharp Indo-Chinese flavors. If you enjoy experimenting with parathas beyond the usual fillings, this one fits right in.

Chinese paratha is a stuffed Indian flatbread filled with a dry, stir-fried Indo-Chinese vegetable mixture. The filling usually includes cabbage, carrots, capsicum, garlic, and sauces like soy, vinegar, and Schezwan.

Unlike classic Indian parathas, the filling here is crunchy, spicy, and moisture-controlled. The paratha is rolled carefully and cooked on a tawa until crisp on the outside while staying soft inside. It’s inspired by street food, not regional tradition.

Making Chinese paratha at home is about finding the right balance. You want strong flavor without excess moisture. You want crunch inside, not sogginess. And you want the dough soft enough to hold everything together. Don’t worry, it’s not as tricky as it sounds! Let’s see how to make this amazing paratha:

Step 1: Prepare the Dough

Mix flour and salt in a bowl. Add oil, then warm water little by little. Knead into a soft dough. Cover and rest for 20 minutes. This rest time helps prevent tearing while rolling.

Step 2: Make the Filling

Heat a pan on high heat. Add oil, then garlic. Once fragrant, add vegetables. Stir-fry quickly. Add soy sauce, vinegar, Schezwan chutney, salt, and pepper. Cook just until the vegetables stay crisp. Turn off the heat and let it cool fully.

Step 3: Stuff the Dough

Divide the rested dough into equal portions. Roll one ball into a small disc. Place filling in the center and bring the edges together to seal.

Step 4: Roll Gently

Flatten lightly and roll with minimal pressure. Aim for even thickness without forcing the filling outward.

Step 5: Cook the Paratha

Heat a tawa on a medium flame. Place the paratha on it. When bubbles appear, flip and apply oil lightly. Cook both sides until golden with crisp spots.

These simple adjustments help your paratha hold shape and flavor.

• Stir-fry vegetables on high heat to remove excess moisture.
• Always cool the filling completely before stuffing.
• Keep the dough slightly soft and rested.
• Roll gently instead of pressing hard.
• Cook on medium heat for even cooking.
• Avoid overfilling.

Chinese paratha tastes best with bold dips that complement the filling. Popular pairings include:

• Sweet chili sauce for contrast.
• Schezwan chutney if you love extra spicy food.
• Garlic-mayo dip for creaminess as an abstract to the Chinese spiciness.

It also works well as a standalone snack or a light dinner option.

Let cooked Chinese parathas cool fully before storing. Place parchment paper between each paratha and store them in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa over low heat. Avoid reheating in the microwave, as it softens the layers.