Leftover rice paratha

Name: Leftover rice paratha
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For paratha :; 1.5 cup wheat flour; 1 tbsp Bengal gram flour; 1 cup cooked rice; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tbsp roasted coriander cumin seeds powder; 1 tsp Garam masala; To taste Salt; 1/2 cup freshly chopped coriander leaves; 1 tbsp oil; For Tempered curd :; 1 cup fresh curd; 1/4 tsp red chilli powder; 1 tsp roasted coriander cumin seeds powder; Pinch turmeric powder; Pinch asafoetida; Some Oil for tempering; 1/4 tsp mustard seeds; 1/4 tsp cumin seeds; For serving :; Some Green coriander chutney; As required Red garlic chutney; As required Ghee; As required Fresh cream; As per taste Pickles; To taste Jaggery

DrKhushboo Bansal @DrKhushboo_1984

Kalyan

#goldenapron
#post2
Leftover rice paratha is a very famous breakfast recipe from the gujarati cuisine.

DrKhushboo Bansal @DrKhushboo_1984

Kalyan

#goldenapron
#post2
Leftover rice paratha is a very famous breakfast recipe from the gujarati cuisine.

Saved

Ingredients

15 -20 minutes

2 servings

For paratha :
1.5 cupwheat flour
1 tbspBengal gram flour
1 cupcooked rice
1 tspred chilli powder
1/2 tspturmeric powder
1 tbsproasted coriander cumin seeds powder
1 tspGaram masala
To tasteSalt
1/2 cupfreshly chopped coriander leaves
1 tbspoil
For Tempered curd :
1 cupfresh curd
1/4 tspred chilli powder
1 tsproasted coriander cumin seeds powder
Pinchturmeric powder
Pinchasafoetida
Some Oil for tempering
1/4 tspmustard seeds
1/4 tspcumin seeds
For serving :
Some Green coriander chutney
As required Red garlic chutney
As required Ghee
As required Fresh cream
As per taste Pickles
To tasteJaggery

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Steps

15 -20 minutes

1

Knead the dough mixing all the ingredients together.
2

Divide the dough in small balls and roll it into medium thick parathas.
3

Now you can use a cutter to have some fun with the shape of the parathas.
4

Cook them on hot pan with applying oil on both the sides.
5

Some balls can be rolled into regular parathas and cooked.
6

For Tempered curd add all the spices over the curd.
7

Heat the oil add the mustard and cumin seeds in the oil. Once they crackle pour the oil over the curd. Mix well.
8

Serve both the shaped parathas with the tempered curd, different types of pickles, ghee, fresh cream, jaggery, green coriander chutney and red garlic chutney.