If you've got some leftover rice that you'd rather not go to waste, here is the recipe that turns your plain steamed leftover rice or Jeera Rice into a fabulous breakfast dish - yummy spicy Rice Parantha. You can also pack these parathas in tiffin box. Even kids also like these parathas very much. If you are preparing these parathas for kids then adjust the spice level according to their preference. You can easily make this recipe - No onion no garlic recipe by just skipping the finely chopped onion.
I would like you to visit and try more Paratha Recipes like Palak Paratha Recipe, Cornmeal veggies Paratha Recipe, Papaya Paratha Recipe or Sprouts Parantha Recipe.
If you are looking for more Breakfast Recipes then do visit and try following recipes:
Mayonnaise Tawa Sandwich Recipe,
Dal Pakwan Recipe etc.
Instructions for how to make Rice Paratha:
- Firstly, take 1 cup leftover rice in a bowl. Then add 1/2 finely chopped onion, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.
- Next, add all the spices- 1/3 tsp carom seeds/ Ajwian, 1/2 tsp ground black pepper, 1/2 tsp coriander powder, 1/4 tsp garam masala, salt to taste and finely crush 4-5 dry mint leaves over it.
- Mix all the ingredients well. Stuffing for Rice Paratha with leftover rice is ready.
- Now, make a small lump from the kneaded dough and roll giving it a round shape.
- Dust with some dry flour and roll out into round paratha. Place 2-3 tsp prepared rice stuffing over the rolled parantha.
- Lift the rolled paratha from all the sides and close the stuffing. Gently press the dough ball to spread the stuffing evenly.
- Now roll out it into a round parantha as shown in the picture. Keep the paratha a little thick to avoid it from getting ripped.
- Heat a Tawa and spread ghee on it. Put the paratha to the Tawa/ griddle and roast it.
- Drizzle some ghee/oil on the top side. When the second side is half cooked then flip again. Again apply some ghee/oil on the top side (or second side). I have used ghee (clarified butter) to roast the paratha.
- Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides.
- You can flip a couple of times for even cooking till brown spots appear on both sides. Likewise, prepare all Parathas.
- Rice parathas are ready to serve. Enjoy these parathas hot with butter, pickle, curd, raita or chutney.
1. Firstly, take 1 cup leftover rice in a bowl. You can take plain or Jeera Rice for this recipe. Then add 1/2 finely chopped onion, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.
2. Next, add all the spices- 1/3 tsp carom seeds/ Ajwian, 1/2 tsp ground black pepper, 1/2 tsp coriander powder, 1/4 tsp garam masala, salt to taste and finely crush 4-5 dry mint leaves over it. You can use 1/3 tsp mint powder also. Add salt according to your taste or it also depends on the salt in the leftover rice.
3. Mix all the ingredients well. Stuffing for Rice Paratha with leftover rice is ready.
4. Now, make a small lump from the kneaded dough and roll giving it a round shape.
5. Dust with some dry flour and roll out into round paratha. Place 2-3 tsp prepared rice stuffing over the rolled parantha.
6. Lift the rolled paratha from all the sides and close the stuffing. Gently press the dough ball to spread the stuffing evenly.
7. Now roll out it into a round parantha as shown in the picture. Keep the paratha a little thick to avoid it from getting ripped.
8. Heat a Tawa and spread ghee on it. Put the paratha to the Tawa/ griddle and roast it.
9. Drizzle some ghee/oil on the top side. When the second side is half cooked then flip again. Again apply some ghee/oil on the top side (or second side). I have used ghee (clarified butter) to roast the paratha.
10. Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides.
11. You can flip a couple of times for even cooking till brown spots appear on both sides. Likewise, prepare all Parathas.
12. Rice parathas are ready to serve. Enjoy these parathas hot with butter, pickle, curd, raita or chutney.
Tips:
- You can use leftover plain or Jeera Rice to make this Rice Paratha.
- You can use 1/3 tsp mint powder instead of dry mint leaves or you can use 1/4 tsp dried mango powder(Amchur) also in place of mint leaves.
- Amount of salt depends upon the salt in your leftover rice.
- You can add spring onions also instead of regular onion to make it more delicious.
- Rice Paratha tastes great when served little spicy and hot with butter, pickle, curd, raita or chutney.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup leftover rice in a bowl. You can take plain or Jeera Rice for this recipe. Then add 1/2 finely chopped onion, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.
2. Next, add all the spices- 1/3 tsp carom seeds/ Ajwian, 1/2 tsp ground black pepper, 1/2 tsp coriander powder, 1/4 tsp garam masala, salt to taste and finely crush 4-5 dry mint leaves over it. You can use 1/3 tsp mint powder also. Add salt according to your taste or it also depends on the salt in the leftover rice.
3. Mix all the ingredients well. Stuffing for Rice Paratha with leftover rice is ready.
4. Now, make a small lump from the kneaded dough and roll giving it a round shape.
5. Dust with some dry flour and roll out into round paratha. Place 2-3 tsp prepared rice stuffing over the rolled parantha.
6. Lift the rolled paratha from all the sides and close the stuffing. Gently press the dough ball to spread the stuffing evenly.
7. Now roll out it into a round parantha as shown in the picture. Keep the paratha a little thick to avoid it from getting ripped.
8. Heat a Tawa and spread ghee on it. Put the paratha to the Tawa/ griddle and roast it.
9. Drizzle some ghee/oil on the top side. When the second side is half cooked then flip again. Again apply some ghee/oil on the top side (or second side). I have used ghee (clarified butter) to roast the paratha.
10. Press the paratha edges with the spatula or back of a spoon so that the paratha cooks evenly from all sides.
11. You can flip a couple of times for even cooking till brown spots appear on both sides. Likewise, prepare all Parathas.
12. Rice parathas are ready to serve. Enjoy these parathas hot with butter, pickle, curd, raita or chutney.
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