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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.