Name: Rice paratha recipe by anjali sahu at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: For Dough:1 cup whole wheat flour (gehun ka atta); 1/2 cup all purpose flour (maida); To taste Salt; 1/4 cup Curd; 2 tbsp ghee; For stuffing:3 tablespoon oil; 1 cup cooked rice; 1 boiled Potato(Mashed); 1/2 tsp red chilli powder; 1 Teaspoon chopped garlic; 1/2 tsp cumin seeds (jeera) powder; 1 tsp finely chopped green chillies; 1 Onion, chopped; 1 tablespoon chopped coriander leaves; To taste Salt

ABOUT Rice paratha RECIPE

A great way to use up left-over rice or pulao and create an altogether new recipe. These parathas are very common in Gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day. These parathas can be served with Methambo or Quick Mango Chunda.

Ingredients Serving: 4

For Dough:1 cup whole wheat flour (gehun ka atta)
1/2 cup all purpose flour (maida)
To taste Salt
1/4 cup Curd
2 tbsp ghee
For stuffing:3 tablespoon oil
1 cup cooked rice
1 boiled Potato(Mashed)
1/2 tsp red chilli powder
1 Teaspoon chopped garlic
1/2 tsp cumin seeds (jeera) powder
1 tsp finely chopped green chillies
1 Onion, chopped
1 tablespoon chopped coriander leaves
To taste Salt

Instructions

For Stuffing- Heat oil in a pan, add Cumin seeds fry for few seconds, now add Chopped garlic and fry till you get a Aroma.Now add Chopped Onion, Chopped green chilies sauté it for few minutes.
Now add Boiled Rice and Boiled potato, red chilli powder, coriander powder, salt as required and mix well till you get a aroma.At last add Chopped coriander leaves mix well, off the heat and keep it aside.
For Dough- Combine the wheat flour, Maida with curds, salt, ghee, mix well and knead into a soft dough, suing eough water. Cover with a wet muslin cloth and keep aside for 30 minutes.
Knead again and divide the dough into 4 equal portions and keep aside.
Combine the remaining ingredients in a bowl and mix well. Divide the mixture into 4 equal portions and keep aside. Roll out a portion of the dough into a circle of 4” diameter.
Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
Roll out again into a circle of 6” diameter, using little whole wheat flour.
Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides. Serve hot.

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