Spicy Rice Parathas
by Tarla Dalal
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Added to 168 cookbooks
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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.
- Combine all the ingredients and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions. Keep aside.
- 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.
- Add the ginger-garlic paste and sauté for a few seconds.
- 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.
- Add the mint and coriander and mix well.
- Allow to cool completely and divide the stuffing into 8 equal portions. Keep aside.
- Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Place one portion of the spicy rice stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 125 mm. (5") diameter circle with the help of a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the parathas , using a little oil, till they turn brown in colour from both the sides.
- Repeat with the remaining dough and stuffing to make 7 more parathas.
- Serve immediately with fresh curds.
- If the spicy rice stuffing mixture is dry, add 2 teaspoons of curds at step no. 4 to moisten it.
Nutrient values per serving
|Vitamin A||69.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||1.1 mg|
|Folic Acid||6.2 mcg|
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