Paratha is one of the many popular varieties from punjab. its an all time favorite at home and is served in most restaurants as well as punjabi dhabas (road side eateries).
We usually will have lot of rice left overs at home at night which can be effectively re-utilized in the morning for delicious breakfast by making Rice Paratha.
Prep Time: 15 min
Cook Time: 20 min
Level of Cooking: Moderate
(1cup = 250ml)
for whole wheat dough,
- 2 to 2.25 cups whole wheat flour/atta
- ⅔ cup water or add as required
- 1 tsp ghee or oil
- ½ tsp salt or add as required
for rice stuffing,
- 200 gms cooked leftover rice
- 1 or 2 green chilies/hari mirch, finely chopped
- ½ tsp red chili powder/lal mirch powder
- ½ tsp garam masala powder
- ½ to ¾ tsp amchur powder/dry mango powder, add as per your taste
- ½ tsp salt or add as required
- ghee or oil as required for roasting parathas
- 8-10 chopped coriander leaves
- Take 2 to 2.25 cups whole wheat flour, ½ tsp salt, 1 tsp ghee or oil in a mixing bowl.
- Pour about ½ cup water first.
- Mix and begin to knead. Add more water if required and knead to a smooth soft dough. Overall I added ⅔ cup water.
- Cover and allow the dough to rest for 10 to 20 minutes.
- Meanwhile while the dough is resting, prepare the stuffing.
- Take the rice in a bowl. Add 1 or 2 finely chopped green chilies, Coriander leaves, ½ tsp dry mango powder, ½ tsp punjabi garam masala or garam masala powder, ½ tsp red chili powder and ½ tsp salt. You can add more of the salt, red chili powder or dry mango powder if you prefer.
- Mix everything well so that the spice powders are uniformly mixed with the rice.
- Pinch one medium ball from the dough and roll them in your palms to make it even.
- Dust some flour on the dough balls.
- With a rolling pin, roll the dough ball to a circle of about 4 to 5 inches in diameter and spread ghee on it evenly.
- Place the rice stuffing on the ghee applied base keeping one inch space around the circumference.
- Lift the circle and fuse it as shown in the image below.
- Sprinkle some flour and roll the stuffed rice to a circle of about 6 to 7 inches in diameter.
- Heat a tava and then place the rolled paratha on it. The tava should be hot.
- Flip when one side is partly cooked, about ¼ cooked.
- Apply ghee on this side with a spoon.
- Turn over and flip.
- Let the ghee side get cooked now.
- Spread some ghee on the top.
- Flip again.
- Press the edges with a spatula so that the edges are cooked.
- Flip once or twice till the paratha has golden spots and is evenly cooked.
- Place them in a roti basket or casserole.
- Place some butter on top.
- Spread the butter on the paratha.
- Wipe the excess whole wheat flour if any, with a cotton kitchen napkin. so that the browned whole wheat flour does not stick to the parathas. Make all parathas this way on the tawa/griddle.
- Keep on stacking them in the roti basket or casserole. spread some butter on each paratha while stacking them.
- If not stacking them, then serve rice parathas hot with some fresh yogurt, butter, Schzwan sauce and pickle.
- If the garam masala powder is a homemade one than add only ¼ tsp. For ready made garam masala add ½ tsp. Homemade ones are far more aromatic and strong than the store brought ones.
- To check the heat, sprinkle a generous pinch of whole wheat flour on the tawa. If the whole wheat flour becomes brown in some seconds, the tawa is hot enough to roast the parathas.