Rice Paratha
Author: Zeel Patel
Recipe type: Breakfast
Cuisine: Indian
Serves: 15 - 17
- 2 cup whole wheat flour
- 1 cup rice flour
- 1 cup onion ( fine chopped )
- 2 cup cooked rice ( left over rice )
- 3-4 green chilies ( fine chopped )
- 1 ½ cup coriander ( fine chopped )
- 1 tbsp cumin seeds
- 1 tbsp oil
- Salt according to taste ( approx 1 ½ tsp )
- ¾ cup water or according to taste
- Rice flour for rolling
- Oil for roasting
- Crush the rice in blender without water. If required add 2-3 tbsp water and make a fine paste.
- Place all the ingredients in a deep bowl.
- Knead into stiff dough using required water.
- Cover and rest the dough for ten to fifteen minutes if possible.
- Divide the dough into 15-17 equal portions. Shape them into balls.
- Roll out each portion into a paratha of 12-15 cm diameter.
- Heat tava and place the paratha on the tava. The tava should be medium hot.
- You will soon see the paratha puffing up from the base at some places.
- Flip the paratha when the base is ¼ cooked. spread some ghee/oil.
- Flip again when the second side is about ½ cooked. You will see brown spots now.
- Spread some ghee/oil on this side now.
- Flip again a couple of times till you see more brown spots and the paratha is cooked evenly.
- Make all rice parathas this way. Either serve them hot or stack them in a roti basket.
- Serve these rice parathas with curd and pickle of your choice in breakfast.
You can use jeera rice, pulao, steamed rice or even khichadi.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/rice-paratha/
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