Spicy Rice Parathas


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Spicy Rice Parathas

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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.

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Spicy Rice Parathas recipe - How to make Spicy Rice Parathas

Preparation Time:    Cooking Time:    Total Time:     Makes 8 parathas
Show me for parathas

Ingredients

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tbsp ghee
salt to taste

For The Spicy Rice Stuffing
1 cup cooked rice (chawal)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped mint leaves (phudina)
1 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd
Method
For the dough

    For the dough
  1. Combine all the ingredients and knead into a soft dough using enough water.
  2. Divide the dough into 8 equal portions. Keep aside.

For the spicy rice stuffing

    For the spicy rice stuffing
  1. Heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
  2. Add the ginger-garlic paste and sauté for a few seconds.
  3. Add the green chillies, chilli powder, turmeric powder, cooked rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the mint and coriander and mix well.
  5. Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside.

How to proceed

    How to proceed
  1. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  2. Place one portion of the spicy rice stuffing in the centre of the circle.
  3. Bring together all the sides in the centre and seal tightly.
  4. Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook the parathas , using a little oil, till they turn brown in colour from both the sides.
  6. Repeat with the remaining dough and stuffing to make 7 more parathas.
  7. Serve immediately with fresh curds.

Tips
  1. If the spicy rice stuffing mixture is dry, add 2 teaspoons of curds at step no. 4 to moisten it.
Accompaniments

Methambo 
Quick Mango Chunda, Aam ka Chunda, Gujarati Raw Mango Sweet Pickle 
Spinach Kofta Kadhi 

Nutrient values (Abbrv) per paratha
Energy114 cal
Protein2.5 g
Carbohydrates17.8 g
Fiber2.3 g
Fat3.9 g
Cholesterol0 mg
Sodium4.1 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Spicy Rice Parathas
5
 on 16 Apr 14 08:20 PM


These rice stuffed paratha's are simply great... They happend so quick... And gave me a great new addition to my breakfast menu.... The sweet and sour mango chunda marries perfectly with these paratha's...