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 (there are some amazing ones here) 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.
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.
So, come on, let’s take out some rice and flour and get cooking – rice stuffed parathas!
For the dough:
1. Unbleached wheat flour/atta – 2 cups
2. Salt – to season
3. Water – ¾ ths cup (add more if necessary)
4. Ghee – 1 tsp
For the stuffing:
5. Leftover white rice – 1 cup
6. Red onion – 1 small, finely chopped
7. Green chilli – 1-2, finely chopped (you can totally omit this too)
8. Turmeric powder – ½ tsp
9. Salt – to season
10. Chat masala – ¼ tsp
11. Coriander leaves – 1 tsp, finely chopped
12. Vegetable oil – 2 tbsp
• 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.