Sanjeev Kapoor

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Onion And Rice Parantha  Recipe

Paratha stuffed with onion and cooked rice.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Onion And Rice Parantha

Main Ingredients

Whole wheat flour (atta), Onion





Level Of Cooking



  • Whole wheat flour (atta)
    1 1/4 cups
  • Onion chopped
    1 medium
  • Rice cooked rice
    3/4 cup
  • Salt
    to taste
  • Yogurt
    1/4 cup
  • Green chilli chopped
  • Red chilli powder
    1/2 teaspoon
  • Cumin powder
    1 teaspoon
  • Fresh coriander leaves bunch
    a few
  • Ghee
    as required


Step 1

Sieve whole-wheat flour along with salt. Make soft dough with yogurt and half cup of water. Cover with a moist cloth and set aside for half an hour.

Step 2

For stuffing mix chopped onion, salt, chopped green chillies, red chilli powder, cumin powder, chopped coriander leaves, cooked rice (you can use leftover rice for this purpose and rice need not be reheated). Knead the dough again and divide into four equal parts.

Step 3

Make balls and press between palms of your hand. Roll out each ball into three-inch diameter disc and thin down the edges.

Step 4

Stuff rice mixture in the flattened disc and shape into a ball again. Roll out into a seven-inch diameter disc using a rolling pin.

Step 5

Heat a tawa. Place the parantha over it. Turn over once and spread some ghee around it. Turn over again and spread a little more ghee on the other side. Cook till both sides are well cooked.

Step 6

Serve hot with fresh yogurt and pickle of your choice.

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