Onion And Rice Parantha

Parantha stuffed with onion and cooked rice. This is a Sanjeev Kapoor exclusive recipe.

New Update
Onion And Rice Parantha
Main Ingredients Onions, Cooked Rice
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Onion And Rice Parantha

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


  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.
  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.
  3. Make balls and press between palms of your hand. Roll out each ball into three-inch diameter disc and thin down the edges.
  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.
  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.
  6. Serve hot with fresh yogurt and pickle of your choice.

Nutrition Info

Calories 1073
Carbohydrates 177.4
Protein 30.1
Fat 27.1