Tuesday, 13 October 2015

Rice Paratha recipe from leftover rice

Rice paratha recipe is a great way to use left-over steamed rice, jeera rice or pulao. Rice paratha is very popular paratha in North India. It is very crispy and crunchy in taste. Children will love these yummy parathas. Recipe of theses parathas is very easy and simple. The paratha is stuffed with seasoned leftover rice.

Rice Paratha
For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste

For stuffing
Cooked Rice – 1 cup
Oil – 2 tsp
Chopped Onions – 1 (medium sized)
Cumin Seeds – 1/2 tsp
Chopped Coriander leaves – 1 tbsp
Chopped Green chillies – 2
Red Chilli Powder – 1 tsp
Mango Powder - 1/4 tsp
Oil/Ghee for frying

Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a pan and add cumin seeds. When cumin seeds crackle, add onions and saute for 2 minutes. Add green chillies, red chilli powder, cooked rice and salt, mix well. Add mango powder and coriander leaves. Mix well and keep aside. Divide the dough into mediun size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the centre. Join all the edges of the dough (rolled chapati) to seal mixture in the centre and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Likewise make remaining parathas. Serve hot with pickle, curd, butter or tea. 

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