If you are somebody who dislikes losing food and loves discovering brand-new methods to reuse it, this 'Chawal Ka Parantha' will make you really delighted.

This scrumptious dish lets you transform leftover rice into a crispy and reassuring meal that works wonderfully for breakfast or tea time. It is simple, flavourful, and surprisingly wholesome, proving that leftovers really deserve a 2nd opportunity on the plate.

CHAWAL KA PARANTHA.

Active ingredients.

1 cup Steamed rice.
1 1/4 cups entire wheat flour (atta).
Salt to taste.
5 teaspoons ghee.
1 1/2 tablespoons yogurt.
2 teaspoons oil.
1 teaspoon red chilli powder.
1 1/2 teaspoons cumin powder.
2-3 green chillies, chopped.
1 tablespoon chopped fresh coriander.
1 little onion, sliced.
Pickle, for serving.

Technique.

1. Add entire wheat flour, salt, 2 teaspoons ghee, yogurt in a bowl. Include enough water, 2 tsps oil and knead into soft dough. Cover with a wet fabric and reserve for 15-20 minutes.
2. Add prepared rice, red chilli powder, cumin powder, green chillies, chopped coriander, salt, onion in a bowl. Mix well.
3. On a worktop, dust some flour and roll the dough and divide into equivalent portions. Make balls and press in between palms of your hand. With a rolling pin flatten each dough into thick roundels and drizzle 1 teaspoon ghee on the disc and stuff it with a spoonful of the rice mix and seal the edges.
4. Roll out into parantha with a rolling pin.
5. Heat a tawa. Place the prepared parantha on tawa, heat and cook well. Drizzle 2 teaspoons ghee on both the sides of parantha and shallow-fry till golden brown on both the sides.
6. Cut paranthas into quarters and put on a serving plate.
7. Serve hot with pickle.

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