Hakka Noodles Paratha, Cooking with leftovers - Eating Cultures
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Hakka Noodles Paratha, Cooking with leftovers

Hakka Noodles Paratha

Left overs just need imagination. My daughter wanted a paratha for breakfast and I was not prepared with any vegetables to stuff it with.

Hunting the fridge down realised there was a bowl full of hakka noodles left over from the previous afternoon. And there was the idea.

The noodles had to be mashed to make a paste. We make the noodles with just enough flavours and not the indianised high on schezwan sauce. Hence, realised that the noodles may not add too many flavours in the paratha. I then decided to add some mayo and some additional red chilli sauce. So red chilli sauce it was. And then we had some a Hakka Noodles Paratha

Paratha stuffed with Left Over Hakka Noodles

Print Recipe
By Prep Time: 10 minutes Cooking Time: 10 minutes


  • Whatever noodles are left over

For the Paratha dough

  • 2 cups of whole wheat flour
  • Water to knead the dough
  • Salt to taste

For the Stuffing

  • Left Over hakka noodles
  • 2 – 3 tbsp of Mayo
  • 1 tbsp of Red Chilli Sauce
  • Salt to taste


For the Paratha


Take the flour in a bowl


Knead a soft dough, like the way we do it for chapattis or any other stuffed paratha


Leave it to rest for a while approx. 10-15 mins

For the Stuffing


Take the noodles in a mixing bowl


Mash the noodles with a masher till noodles are broken into bite sized pieces.


Add the mayo and red chilli sauce


Mix to almost a paste.

Let’s make the Paratha now


Make about 8 equal balls from the dough


Take a ball of dough and roll it on a rolling pan till about 3-4 inches in diameter


Add a couple of spoons of the stuffing in the center.


Pull the ends of the rolled paratha over the stuffing and seal it properly. Remove any excessive dough if required.


Make this into a ball again


Roll it to about 6 inches in size or to whatever best size you can manage


Heat up a tava.


Put the rolled paratha on the tava and cook on medium heat on both sides


Once the paratha is cooked, increase the heat and apply some butter to the paratha on both sides and fry on both sides


Bring it down from the fire and serve


This paratha goes well with Ching’s Schezwan chutney available in the Indian markets.

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