Recipe – Rice Paratha / Leftover Rice Parantha

Aviary Photo_131531840855082600Prep Time: 15 minutes

Cook Time: 12-15 minutes

Serve: 8 Paranthas


For the dough:

  • Whole wheat flour(Aata): 2 Cups
  • Water: ¾ Cup or as required
  • Oil: 1 Teaspoon
  • Cumin seeds: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Red Chili Powder: ¼ Teaspoon
  • Cooked white rice: ½ cup


  • Ghee/Oil/butter to roast the paranthas.


  • Mix the wheat flour, cooked rice, cumin seeds, turmeric powder, red chili powder in a bowl.
  • Using water knead a soft dough.
  • Add 1 teaspoon oil and knead again.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 8 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa, keep it in medium flame and place the parantha on the tawa
  • Flip the parantha after 30 seconds
  • Using ghee/butter/oil, roast both sides until both sides are evenly cooked with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.

Cook’s Note:

  • You may add chopped green chili and coriander leaves in the dough.



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