Sichuan Pork-Stuffed Parathas

Sichuan chili bean paste adds just the right amount of kick to these parathas, which are filled with ground pork, ginger, garlic and green onions. Serve them with a creamy beet raita or sweet-and-sour tamarind sauce — or why not both?

Sichuan Pork-Stuffed Parathas helped earn Kristi the title of Star Baker for Bread Week in Season 6 of The Great Canadian Baking Show.

Sichuan Pork-Stuffed Parathas

By Kristi Carey

Ingredients

Pork Filling:

• 3 tbsp sesame oil
• 3 to 4 red Thai chilies, finely chopped
• 2 tbsp Sichuan peppercorns, finely ground
• 3 to 4 tbsp ginger-garlic paste
• ½ tsp white pepper
• 4½ lbs extra-lean or lean ground pork
• 2 to 3 tbsp Shaoxing wine
• 2 to 4 tbsp Sichuan chili bean paste
• 2 to 4 tbsp dark soy sauce
• 1 to 3 tbsp hoisin sauce
• 1 tbsp light soy sauce
• ½ tsp monosodium glutamate (MSG)
• Salt, to taste
• 1 generous cup green onions (from 1 bunch), finely chopped

Dough:

• 4¾ cups (750 g) whole wheat flour, plus extra for rolling
• 1 tbsp carom seeds (ajwain)
• 2 tsp salt
• 2 to 3 tbsp vegetable oil
• 2 to 2½ cups water, room temperature
• Ghee, for cooking

Beet Raita:

• 2 cups plain yogurt
• 1 medium beet (about 100 g), peeled, cut into ½-inch cubes, and puréed in a small food processor
• 1 to 2 tsp finely chopped green Thai chilies, to taste
• 1 tsp salt
• 1 tsp ground cumin
• Water, if needed

Tadka (spices bloomed in oil):

• 2 tbsp vegetable oil
• ½ tsp mustard seeds
• 10 to 12 curry leaves
• 2 dried red chilies
• 2 tbsp crushed peanuts

To Serve:

• Chili crisp, optional
• Tamarind sauce, optional
• Thai chilies and green onions for garnish, optional

Preparation

Pork Filling:

Heat the sesame oil in a large, wide skillet or wok over medium-high heat. Add chilies, Sichuan peppercorns, ginger-garlic paste and white pepper, and cook for 1 minute. Add the pork and cook until no longer pink, about 8 to 10 minutes. Drain excess liquid. Add the Shaoxing wine and cook until the mixture has reduced slightly, about 2 minutes. Add the chili bean paste, sauces and MSG. Sauté until the mixture is cooked through, about 3 to 4 minutes. Season with salt to taste, and stir in the green onions. Remove from heat and cool completely.

Dough:

Meanwhile, add the flour, carom and salt to the bowl of a stand mixer fitted with a dough hook.  Add the oil and mix on low. When crumbly, start adding water, a bit at a time, until a dough forms. Increase the speed to medium for 4 to 5 minutes. Remove the dough, oil your hands and knead gently until smooth and elastic. Cover the dough with a damp kitchen towel and let it rest for 20 to 30 minutes. 

Beet Raita:

In a medium bowl, whisk the yogurt until smooth and creamy. Add the beet purée, chilies, salt and cumin, and mix well. Add the water, 1 tablespoon at a time, until the raita has a consistency you like.

Tadka: 

Heat the oil in a small skillet over medium-high heat. Carefully add the mustard seeds and curry leaves and let them crackle for about 5 seconds. Add the chilies and peanuts, and fry until crispy and golden brown. Add the tadka to the raita and stir well. Chill in the fridge until ready to serve.

Assembly:

Divide the dough into 14 equal portions and form them into smooth balls. Cover and allow to rest for 10 minutes. Place the balls on a lightly floured surface and gently roll them into discs, about ⅛-inch thick. Fill the centre of each disc with a generous ½ cup of the cooled pork mixture. Bring the edges of the dough together and pinch to seal well, removing any excess dough. Place the pouch seam side down on a lightly floured surface, then flatten and roll to make a 7-inch round. 

Heat a non-stick griddle or large skillet over medium heat. Add as many parathas as will fit, seam side down. Cook until golden, about 2 minutes. Flip and continue to cook until the second side is golden, about another 2 minutes. Using the back of a spoon, spread a little ghee on the parathas, flip and cook for 1 minute. Spread ghee on the second side, flip and cook for another minute, reducing the heat to avoid burning, if needed. Use a spatula to press down on the edges to ensure even cooking. Remove the cooked parathas and set aside. Repeat with the remaining parathas.

If desired, garnish with chilies and green onions, and serve with raita and sauces.