Stuffed Rice Paratha

Name: Stuffed Rice Paratha
Total time: 600 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 cup leftover cooked rice; 1 tsp flax seed; 1/2 cup spinach shredded; 1 tsp. ginger grated; 1-2 fresh red / green chilies chopped; to taste salt; 1/4 tsp turmeric powder; 1/2 tsp chaat masala; 1/2 tsp cumin powder; 1/2 tsp coriander powder; 1/2 tsp garam masala powder; 1 1/2 Cup whole wheat flour (atta); pinch salt; pinch red chilli flakes; as needed oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#week4of5 - Few days when one is in no mood to cook out an elaborate dinner meal, then this recipe is a perfect time saver. It is homemade, healthy, quick and easy to dish out. This stuffed paratha is made with some leftover rice. I also added some chopped spinach, fresh chilies, grated ginger and few other basic seasonings. Enjoy them with either yoghurt, pickles or butter.

Bethica Das @kitchen_flavours

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Ingredients

10 minutes...

2-3 servings

Stuffing
1 cupleftover cooked rice
1 tspflax seed
1/2 cupspinach shredded
1 tsp.ginger grated
1-2fresh red / green chilies chopped
to tastesalt
1/4 tspturmeric powder
1/2 tspchaat masala
1/2 tspcumin powder
1/2 tspcoriander powder
1/2 tspgaram masala powder
Paratha
1 1/2 Cupwhole wheat flour (atta)
pinchsalt
pinchred chilli flakes
as neededoil to shallow fry

Saved

Steps

10 minutes...

1

Stuffing - In a bowl, combine all the mentioned ingredients and divide into 3 equal portions. keep aside.
2

Paratha - In a mixing bowl, mix together flour, salt to taste and chilli flakes. Add required quantity of water, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.
3

Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour.
4

Take a poori and spread required portion of the onion stuffing.
5

Cover with another poori & roll out into a paratha. Make impressions along the edges with a fork. Make similar parathas in the same manner.
6

Heat a tawa / griddle & shallow fry the parathas, one at a time by drizzling some oil. Cook on both sides till golden brown in colour.
7

Serve along with chutney, yoghurt, pickles or just plain butter.