How to make Onion And Rice Parantha -
Parantha stuffed with onion and cooked rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Onions (प्याज़ ), Cooked Rice (पके हुए चावल)
Cuisine : Indian
Course : Breads
For more recipes related to Onion And Rice Parantha checkout Hare Pyaaz Aur Aloo Ka Parantha, Caramalized Onion Bread. You can also find more Breads recipes like Baked Chole Kulche Cabbage Parantha Chocolate Croissants- Sk Khazana Mixed Vegetable Parantha
Onion And Rice Parantha Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Onion And Rice Parantha Recipe
Onions 3/4 cup
Cooked Rice chopped 1 medium
Whole wheat flour (atta) 1 1/4 cups
Salt to taste
Yogurt 1/4 cup
Green chilli chopped 2
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.
Nutrition Info
Calories : 1073 Kcal
Carbohydrates : 177.4 gm
Protein : 30.1 gm
Fat : 27.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
