Rice Paratha Recipe | Leftover Rice Stuffed Spicy Paratha
Got a bowl of leftover rice? Don't want to use it for preparing fried rice? Why not stuff them inside parathas and serve them along with curd, raita, chutney, or pickle. Interesting? Then, let's get started!
Ingredients for Rice Paratha
Wheat Flour - 2 Cup (300 grams)
Salt - 1/2 tsp
Oil - 1 tsp
For Rice Stuffing:
Oil - 2 tsp
Cumin Seeds - 1/2 tsp
Ginger - 1 tsp, finely chopped
Green Chilli - 1, finely chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Rice - 1 Cup (leftover)
Red Chilli - 1/4 tsp, coarsely ground
Dry Mango Powder - 1/4 tsp
Garam Masala - 1/8 tsp
Salt - 1/3 tsp
Coriander Leaves - 1-2 tbsp
How to prepare Rice Paratha?
Take 2 cups of wheat flour in a bowl and mix 1/2 tsp of salt and 1 tsp of oil. Add lukewarm water gradually to the flour and knead a soft dough. Punch the dough to make it soft and smooth.
We took 1 cup of water for kneading, out of which only 1 tbsp of water is remaining. Cover and leave the dough for 20 minutes to set. Meanwhile, we will prepare the stuffing.
Heat 2 tsp of oil in the pan. When the oil is hot, turn the flame low and roast 1/2 tsp of cumin seeds. After roasting cumin seeds, add 1/2 inch minced ginger, 1-chopped green chili, 1/4 tsp of turmeric powder, 1/2 tsp of coriander powder to the pan, and roast briefly.
Fry 1 cup of leftover rice with 1/4 tsp of red chili powder, 1/4 tsp of dry mango powder, 1/8 tsp of garam masala, and 1/3 tsp of salt.
Turn the flame to low-medium and add 1 tbsp of water to the rice. Add 1-2 tbsp of green coriander leaves and cook the rice for a minute or two. Make sure the stuffing dries completely; we don't want it to be soggy.
Once the stuffing is ready, take it out on a plate and allow it to cool. On the other hand, check the dough after 20 minutes.
Apply a little oil to your hand and knead the dough. Take-out a portion of the dough, make it round and flat like peda. Dust the dough with dry flour and roll out a small sheet of 3-4 inches in diameter.
Spread ghee over the rolled sheet and add 2-3 spoons of stuffing. Cover the rice stuffing by collecting the corners of the sheet and pinching it at the top. Press the stuffed dough with fingers to settle the rice stuffing inside it while increasing its size.
Dust the dough with dry flour and roll out a medium-sized paratha. Keep the paratha a little thick to avoid it from getting ripped.
Heat a Tawa and spread ghee on it. Add paratha to the Tawa and roast it. Flip the paratha to the other side once it turns dark from above. Roast the other side till brown spots appear and apply ghee over the roasted side.
Flip the paratha again, apply ghee, and roast the paratha till brown spots appear on both sides. Similarly, prepare all the rice stuffed parathas.
Rice parathas ready to be served. Serve these parathas hot with curd, raita, chutney, or pickle. Everyone will love them.
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