Onion And Rice Parantha Recipe - Paratha stuffed with onion and cooked rice.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice cooked rice, Onion(प्याज़ )

Cuisine : Indian

Course : Breads

Onion And Rice Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Breads recipes like Subzi Parantha, Spicy Rajma Parantha, Bhatura with a difference, Stuffed Luchi. Or try out these recipes from Indian Cuisine like Left Over Roti, Dum Paneer Kalimirch, Refreshing Carrot Juice, Poha Roll.

Onion And Rice Parantha Recipe - How to make Onion And Rice Parantha

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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Rice cooked rice 3/4 cup

  • Onion chopped1 medium

  • Whole wheat flour (atta) 1 1/4 cups

  • Salt to taste

  • Yogurt 1/4 cup

  • Green chilli chopped2

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Fresh coriander leaves bunch a few

  • Ghee as required

Method

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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