Stuffed Rice Paratha

          Parathas or Flatbread are the most popular and favoured breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed rice paratha, made with some leftover rice. I also added some chopped spinach (instead of coriander leaves), fresh chilies, grated ginger and few other basic seasonings. 

          Serve them with either yoghurt, pickles or butter for a sumptuous and a wholesome meal. They are not only ideal for breakfast, but for brunch, lunch, dinner or as a lunch box meal too. So check the step by step pictorial recipe to prepare it.

Stuffing - 

• 1 cup leftover cooked rice
• 1 tsp. flax seed (opt)
• 1/2 cup spinach, shredded
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. chaat masala
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• pinch of red chili flakes
• oil to shallow fry

          Stuffing - In a bowl, combine all the mentioned ingredients and divide into 3 equal portions. keep aside.

          Paratha - In a mixing bowl, mix together flour, salt to taste and chili flakes. Add required quantity of water, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 6 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the onion stuffing. 

          Cover with another poori and roll out into a paratha. Make impressions along the edges with a fork. Make similar parathas in the same manner. 

          Heat a tawa / griddle and shallow fry the parathas, one at a time, by drizzling some oil. Cook on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

                                Mix all the ingredients & divide into 3 equal portions. 

                    Divide the dough into 6 equal portions. Roll out each into a small disc, just
                    like a poori, by dusting some flour. 

                              Take a poori & spread required portion of the onion stuffing. 

                   Cover with another poori & roll out into a paratha. Make impressions 
                   along the edges with a fork.

               Heat a tawa & shallow fry the parathas, one at a time, by drizzling some
               oil. Cook on both sides till golden brown in colour. 

                                Serve along with chutney, yoghurt, pickles or just plain butter.