Love parathas, but looking to try out some new versions of it? Look no further. A friend of mine gave me this idea and it instantly got me hooked. My kids love parathas and chappatis, and they love the mince, potato or paneer stuffed ones. Though not too keen on the mooli (daikon) ones or any such strong flavoured ones.
I was looking to find alternative stuffings so when I heard about this recipe I knew I had to try it out. She made this with white cooked boiled rice and some left over dal but mentioned that you could use leftover khichdi (pulao, or vegetable rice) as well.
I happened to have some pulao rice sitting in the fridge (which I also added a bit of the orange masoor dal to, when making) and since the kids had already eaten the pulao the day before, I thought it would make an interesting change for them.
I made roughly around 20 or so of them, and was hoping to have a few left over to put in their lunchbox, but there wasn't a crumb left! All gone! Vanished! Into their little tummies.
So here's the recipe. My advise would be to add ingredients slowly as you may need a little more or a little less, depending on how moist or soft your rice is, and how much quantity you have leftover.
Ingredients:
5 cups of cooked pulao rice (you could use khichdi, or just dal mixed with rice)
1/2 tsp of salt to taste
2 cups of wheat flour and some more for dusting.
3 -4 tbsps of water
4 tbsps of ghee and some more for frying.
Method:
Warm the left over rice, so that it's easier to mash. Mash it nicely and add the salt and ghee. Add the flour slowly to the mixture and see how it binds together. You can add more or less than what I specified. Add the tbsps of water as and when you need it to help in the binding process. Form a big ball of dough, similar in texture to a regular chappati dough.
Form smaller dough balls and keep ready for rolling. Cover with a tea towel so they don't dry out.
Keep your rolling pin and board ready and your frying pan heated on a medium heat. Keep a small quarter plate of flour for dusting. I also used some ghee for frying. You could use oil instead if you would like it to be more healthier.
Dust one small ball in some flour and then roll the ball into a nice round shape. Put on the frying pan and add just a little ghee to help it get that nice paratha like texture. Keep doing the same for all the balls. Once the parathas are made, store in a foodwarmer container lined with cloth, to absorb any moisture.
I was looking to find alternative stuffings so when I heard about this recipe I knew I had to try it out. She made this with white cooked boiled rice and some left over dal but mentioned that you could use leftover khichdi (pulao, or vegetable rice) as well.
I happened to have some pulao rice sitting in the fridge (which I also added a bit of the orange masoor dal to, when making) and since the kids had already eaten the pulao the day before, I thought it would make an interesting change for them.
I made roughly around 20 or so of them, and was hoping to have a few left over to put in their lunchbox, but there wasn't a crumb left! All gone! Vanished! Into their little tummies.
So here's the recipe. My advise would be to add ingredients slowly as you may need a little more or a little less, depending on how moist or soft your rice is, and how much quantity you have leftover.
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| Rice Pulao Parathas |
Ingredients:
5 cups of cooked pulao rice (you could use khichdi, or just dal mixed with rice)
1/2 tsp of salt to taste
2 cups of wheat flour and some more for dusting.
3 -4 tbsps of water
4 tbsps of ghee and some more for frying.
Method:
Warm the left over rice, so that it's easier to mash. Mash it nicely and add the salt and ghee. Add the flour slowly to the mixture and see how it binds together. You can add more or less than what I specified. Add the tbsps of water as and when you need it to help in the binding process. Form a big ball of dough, similar in texture to a regular chappati dough.
Form smaller dough balls and keep ready for rolling. Cover with a tea towel so they don't dry out.
Keep your rolling pin and board ready and your frying pan heated on a medium heat. Keep a small quarter plate of flour for dusting. I also used some ghee for frying. You could use oil instead if you would like it to be more healthier.
Dust one small ball in some flour and then roll the ball into a nice round shape. Put on the frying pan and add just a little ghee to help it get that nice paratha like texture. Keep doing the same for all the balls. Once the parathas are made, store in a foodwarmer container lined with cloth, to absorb any moisture.
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