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Home ยป All Recipes ยป Rice Stuffed Paratha

Rice Stuffed Paratha

June 17, 2014 by Dhanya Samuel 13 Comments

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Parathas are Indian flat breads made from wheat flour. These are a staple in North Indian cuisine and eaten in every household at all times of the day – breakfast, lunch and dinner.

Stuffing the parathas take these humble flat breads to a whole new level making it a complete meal in itself. The options are endless and you can get as experimentative as you like. Some of the traditional favourites are aloo paratha (potato stuffing), onion paratha (spiced onion stuffing), gobi paratha (cauliflower stuffing) but there are many modern ones too like beetroot paratha, zucchini paratha etc….

The best accompaniment for parathas are raitas or flavoured yoghurt dips and a side of hot, spicy pickles. Make sure to add a dollop of ghee or butter to the parathas…

Children love parathas; it is fuss free eating and make excellent lunch box recipes too. And mothers get to hide all sorts of veggies inside. A winner all the way!

Today’s dish is a rice stuffed paratha – something I had never heard of before till a friend mentioned it in passing the other day. We were chatting about my blog, the onion paratha recipe I had posted and she mentioned that I must try with some leftover rice stuffing. It piqued my interest (reminded me of burritos with lime rice filling) and I waited eagerly for some leftover rice to make its presence known in my refrigerator.

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My friend, Alka, mentioned that they use traditional Gujarati spices to flavour the rice but I decided to create my own flavours instead. The result was deliciously fabulous – hot piping parathas with a mildly spiced and fragrant rice stuffing served with a dollop of butter.

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So, come on, let’s take out some rice and flour and get cooking – rice stuffed parathas!

A stack of flatbreads stuffed with spiced rice
Print Recipe

Rice stuffed Paratha

Course: Breads
Cuisine: Indian

Ingredients

  • For the dough:
  • Unbleached wheat flour/atta – 2 cups
  • Salt – to season
  • Water – ¾ ths cup add more if necessary
  • Ghee – 1 tsp
  • For the stuffing:
  • Leftover white rice – 1 cup
  • Red onion – 1 small finely chopped
  • Green chilli – 1-2 finely chopped (you can totally omit this too)
  • Turmeric powder – ½ tsp
  • Salt – to season
  • Chat masala – ¼ tsp
  • Coriander leaves – 1 tsp finely chopped
  • Vegetable oil – 2 tbsp

Instructions

  • Prepare the dough by mixing together all the ingredients. The amount of water mentioned is an approximate; you may need to add more water to adjust the dough consistency. Cover with a wet cloth and leave at room temperature for at least an hour.
  • For the stuffing, mix the rice, chopped onions and green chilli in a bowl.
  • Heat oil in a pan and add the rice mixture to it. On low heat, mix it well and add turmeric powder and season with salt. After 5 minutes, remove the mixture and allow to cool.
  • Once cooled, add chat masala and coriander leaves and mix well to combine.
  • To make the stuffed paratha, divide the dough into medium sized balls. Roll out to at least 3 inch diameter circles (see the images). Place a little stuffing on one rolled out ball and cover it with the second rolled out ball. Press the sides well to avoid stuffing from leaking out. Dust with flour and roll lightly on top to press the layers together. Be gentle or the stuffing will seep through.
  • Heat the tawa/flat pan and place the paratha; cook one side well before flipping over. Drizzle some ghee and flip over again. Cook till the parathas are golden brown and done.
  • Serve hot with a dollop of butter.

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Reader Interactions

Comments

  1. Reny

    May 3, 2016 at 11:19 pm

    Hi. I’m new to Aus and yesterday got a pack of flour from Coles. It’s written as wheat flour(unbleached). Is this what’s to be used for puris and chapathis?
    What is used for cakes? The maida that we say?
    It will be grateful if you can help me out.

    Reply
    • vanyadhanya

      May 4, 2016 at 1:43 am

      Unbleached wheat flour is what we call ‘atta’. Otherwise wheat flour here is generally the white one which is our maida. Its best to visit an Indian grocery store if you are looking for atta and for cakes and baking, the flour that you find in the baking section in Coles would do.

      Reply
  2. Aditi

    June 26, 2014 at 3:50 pm

    Wow! That sure is an interesting kind of parantha,!

    Reply
  3. Shruti

    June 18, 2014 at 4:09 am

    That’s a wonderful stuffed paratha!!! I’m a bigggg time fan of paratha and this one is added to the list now… See my collection here: http://cookingwithsj.com/indian-breads/ ๐Ÿ˜›

    Reply
    • vanyadhanya

      June 18, 2014 at 7:00 am

      wow…that’s a good collection you have got there

      Reply
      • Shruti

        June 18, 2014 at 7:02 am

        N ‘m gonaa try urs next!!! ๐Ÿ™‚

      • vanyadhanya

        June 18, 2014 at 7:12 am

        cool…do let me know the experience.

  4. lapetitepaniere

    June 17, 2014 at 9:21 am

    I love it ๐Ÿ™‚

    Reply
    • vanyadhanya

      June 17, 2014 at 12:44 pm

      yay

      Reply
  5. Aruna Panangipally

    June 17, 2014 at 5:02 am

    Masale bhath in roti! Super idea. ๐Ÿ™‚

    Reply
    • vanyadhanya

      June 17, 2014 at 6:54 am

      lol…u can call it so!

      Reply
  6. elsonsequeira

    June 17, 2014 at 5:36 am

    Now thats something interesting!!! I have seen parathas being stuffed with pickles, mince, and what not… this is really something unique… Superb post Dhanya!!

    Reply
    • vanyadhanya

      June 17, 2014 at 6:55 am

      thanks elson. The taste and texture was quite similar to having burritos which usually have lime rice in the stuffing.

      Reply

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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