Sanjeev Kapoor

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Chawal Ka Parantha

Indianised rice bread

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 16-20 minutes

Cooking time : 6-10 minutes

Servings : 4

Chawal Ka Parantha

Main Ingredients

Cooked rice preferably leftover, Whole wheat flour (atta)





Level Of Cooking


Try something new


  • Cooked rice preferably leftover
    1/4 cup
  • Whole wheat flour (atta)
    1 1/4 cups
  • Salt
    to taste
  • Onion, chopped
    1 large
  • Red chilli powder
    1/2 teaspoon
  • Green chillies chopped
  • Ghee
    to taste


Step 1

Knead whole wheat flour with salt and enough water into a dough. Cover with a damp cloth and rest for 15 minutes.

Step 2

Mix onion, salt, red chilli powder, green chillies in a bowl.

Step 3

Add rice and mix well. Divide dough into equal portions.

Step 4

Spread each portion into a small puri with the edges thinner than the centre.

Step 5

Place some rice mixture in the centre, gather the edges and seal. Rest for a while.

Step 6

Heat a non stick tawa. Roll out each stuffed ball into paranthas.

Step 7

Place a parantha on the hot tawa and roast for 1-2 minutes. Turnover, apply a little ghee and turnover again.

Step 8

Apply a little ghee on the other side too and cook on medium heat, turning sides, till both sides are equally golden.

Step 9

Serve hot with dahi or achaar.

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