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Leftover Rice-Watermelon Paratha

Try this healthy, nutritious, crispy paratha made from leftover rice, dal and vegetable.

Cooking Time : 30 - 35 Minutes

Ingredients:
  • Leftover rice, dal and cauliflower vegetable
  • Wheat Flour
  • Soyabean Flour
  • Besan
  • Salt
  • Turmeric Powder
  • Watermelon white part, chopped in cubes
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • Cumin Seeds
  • Mustard Seeds
  • Red Chilli Powder
  • Hing
  • Coriander Powder
  • Coriander Leaves
  • Curry Leaves
Recipe For Stuffing:
  1. Heat oil in a pan and add cumin and mustard seeds. When mustard seeds splutters, add curry leaves and hing.
  2. Now add onion and fry little. Add tomato and again fry.
  3. Add red chilli powder, Coriander Powder and turmeric.
  4. Add the white part of watermelon and fry little.
  5. Cover the pan with a lid to cook the watermelon.
  6. Stuffing is ready.
Recipe for Paratha:
  1. Combine rice, dal and cauliflower vegetable and grind in mixer.
  2. Remove the mixture in a bowl and add wheat flour, soyabean flour and besan. Knead well. 
  3. Now add turmeric, coriander powder and salt and knead to make a smooth dough.
  4. Cover the dough and keep aside.
  5. Make small balls out of dough.
  6. Take one ball in your palm, flatten it and fill the stuffing.
  7. Seal the edges properly.
  8. Lightly press the stuffed ball with the sealed edge on the top.
  9. Dust flour on the surface.
  10. Roll out the ball keeping the sealed edge on the flour. Filling should not come out while rolling.
  11. Heat a pan and roast the paratha from both the sides. Spread ghee or oil from all the sides of paratha.
  12. Serve hot or cold with curd or chutney.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.