Spicy Rice Stuffed Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, cooked rice - (leftover), onion - finely chopped. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
23 steps- 1
To begin making the Spicy Rice Stuffed Paratha, we will first make the dough
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 2
Add in the flour and a pinch of salt into a large bowl
whole wheat flour(1 cup)salt - to taste - 3
Add a little water at a time and knead to make a firm yet smooth dough
water - as required - 4
Knead well for about 3 to 4 minutes, this will make the parathas soft
sunflower oil - or ghee for cooking paratha - 5
Drizzle a teaspoon of oil over the dough and knead for another couple of minutes
- 6
Cover and keep aside till we make the rice filling for the paratha
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 7
Next, we will combine the leftover rice, chopped onions, green chillies, coriander leaves, red chilli powder, chaat masala, cumin powder, lemon juice and salt
cooked rice - (leftover)(1/2 cup)onion - finely chopped(1)coriander (dhania) leaves - small bunchgreen chilli(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1 teaspoon)chaat masala powder(1 teaspoon)teaspoons lemon juice(2)salt - to taste - 8
Stir to combine the ingredients well
- 9
Now to begin making the Spicy Rice Stuffed paratha, keep some flour aside for dusting
whole wheat flour(1 cup)cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 10
Divide the dough into large lemon side balls
teaspoons lemon juice(2) - 11
Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle
whole wheat flour(1 cup) - 12
Place the rice filling on half side of the circle and close the paratha by folding it with the other half
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 13
Yes its as simple as that
- 14
We will have a semi circle oval shape
- 15
Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it
sunflower oil - or ghee for cooking paratha - 16
Take care, the filling can ooze out if the dough is rolled out too thin
- 17
Now to cook the Spicy Rice Stuffed Paratha, first preheat the skillet on medium heat
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 18
Place the rolled paratha on top and allow it to cook on one side
sunflower oil - or ghee for cooking paratha - 19
After about 10 to 15 seconds, flip the paratha
sunflower oil - or ghee for cooking paratha - 20
At this stage, smear some oil or ghee to cook the paratha
sunflower oil - or ghee for cooking paratha - 21
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides
sunflower oil - or ghee for cooking paratha - 22
Proceed the same way with the remaining dough portions and it is ready to be served
- 23
Serve Spicy Rice Stuffed Paratha with Dhaniya Pudina Chutney and Burani Raita for a healthy breakfast
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha
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Spicy Rice Stuffed Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, cooked rice - (leftover), onion - finely chopped. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Spicy Rice Stuffed Paratha, we will first make the dough
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 2
Add in the flour and a pinch of salt into a large bowl
whole wheat flour(1 cup)salt - to taste - 3
Add a little water at a time and knead to make a firm yet smooth dough
water - as required - 4
Knead well for about 3 to 4 minutes, this will make the parathas soft
sunflower oil - or ghee for cooking paratha - 5
Drizzle a teaspoon of oil over the dough and knead for another couple of minutes
- 6
Cover and keep aside till we make the rice filling for the paratha
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 7
Next, we will combine the leftover rice, chopped onions, green chillies, coriander leaves, red chilli powder, chaat masala, cumin powder, lemon juice and salt
cooked rice - (leftover)(1/2 cup)onion - finely chopped(1)coriander (dhania) leaves - small bunchgreen chilli(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1 teaspoon)chaat masala powder(1 teaspoon)teaspoons lemon juice(2)salt - to taste - 8
Stir to combine the ingredients well
- 9
Now to begin making the Spicy Rice Stuffed paratha, keep some flour aside for dusting
whole wheat flour(1 cup)cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 10
Divide the dough into large lemon side balls
teaspoons lemon juice(2) - 11
Dust the dough portions in flour, flatten it and roll it into a 3 inch diameter circle
whole wheat flour(1 cup) - 12
Place the rice filling on half side of the circle and close the paratha by folding it with the other half
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 13
Yes its as simple as that
- 14
We will have a semi circle oval shape
- 15
Press the sides of the paratha down to seal the edges and gently using the rolling pin to flatten it
sunflower oil - or ghee for cooking paratha - 16
Take care, the filling can ooze out if the dough is rolled out too thin
- 17
Now to cook the Spicy Rice Stuffed Paratha, first preheat the skillet on medium heat
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha - 18
Place the rolled paratha on top and allow it to cook on one side
sunflower oil - or ghee for cooking paratha - 19
After about 10 to 15 seconds, flip the paratha
sunflower oil - or ghee for cooking paratha - 20
At this stage, smear some oil or ghee to cook the paratha
sunflower oil - or ghee for cooking paratha - 21
Cook the paratha by flipping over a couple of times until you see golden brown spots on both sides
sunflower oil - or ghee for cooking paratha - 22
Proceed the same way with the remaining dough portions and it is ready to be served
- 23
Serve Spicy Rice Stuffed Paratha with Dhaniya Pudina Chutney and Burani Raita for a healthy breakfast
cooked rice - (leftover)(1/2 cup)sunflower oil - or ghee for cooking paratha
Rate this recipe
