RICE PARATHA

I had been celebrating paratha fest at home. And one day I landed up with leftover rice (you see I have to make rice everyday for my ma-in-law anyway and my hubby and myself relished different varieties of stuffed parathas for lunch and dinner that day). Usually I make curd rice with leftover rice but as you see paratha fest was on and so my mind couldn't deviate from it! Yes, I used the rice to make stuffed paratha! And believe me – it turned out pretty tasty…..

Makes 4 parathas

Ingredients

For the filling -

1. Cooked rice – 1 cup
2. Onion – 1 medium-sized – chopped fine
3. Mustard seeds – ½ tsp
4. Cumin seeds – ½ tsp
5. Asafetida – a pinch
6. Turmeric powder – a pinch
7. Sambar powder – 2 tsp
8. Green chilli – 2 (finely chopped)
9. Coriander leaves (finely chopped) – 1-2 tbsp
10. Salt to taste

For the dough –

1. Whole wheat flour – 1 cup
2. Salt to taste
3. Oil – 2 tsp
4. Ghee / oil for making paratha

Method

Filling –

1. Mash the cooked rice (if you are using leftover rice, heat it so that you can mash it well).
2. Heat oil in a pan and add mustard and cumin seeds, asafetida.
3. When they splutter, add the chopped onions and fry till light brown.
4. Add turmeric powder and sambar powder and stir.
5. Add the mashed rice and salt and mix well.
6. Turn off the heat.
7. Add chopped chilli and coriander leaves and mix well.
8. Divide into 4 equal sized balls.

Paratha -

1. Mix the whole wheat flour with salt and oil and add enough water to knead into a soft firm dough and set aside for at least 30 minutes.
2. Divide the dough into 4 equal portions.
3. Roll one dough ball into a small thick circle of about 3” diameter.
4. Place a ball of the stuffing in the centre and fold in from all the sides so that the stuffing is fully covered.
5. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
6. Heat a tava / pan and put the stuffed paratha on it.
7. Flip it after a minute.
8. Flip it again after a minute and add ghee (or oil) all over the paratha.
9. Turn it again and spread ghee on this side too.
10. Remove from tava when both sides have golden brown spots.
11. Serve hot with butter / ketchup / curd / pickle / chutney.

Tips

The stuffing should be absolutely dry – otherwise you will have difficulty rolling the stuffed paratha.

© Copyright 2011. Brinda Balasubramonian.