Name: Rice paratha recipe by Rina Khanchandani at BetterButter
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 1 cup + 1/2 cup wheat flour; Boiled rice for stuffing; Salt to taste; 1/2 a Red chilli; 1 tbsp amchoor powder; Oil Or butter

Instructions

First prepare dough by taking 1 cup wheat flour, 1 teaspoon oil and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft
Now, prepare paratha stuffing by mixing boiled rice , red chilli, salt, amchoor powder
Divide stuffing into 4 equal parts and give them a shape of ball. Divide prepared dough into 4 equal parts, give them a round shape and press to flatten.
Take one dough pattie and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to rolling board).
Put it on rolling board/roti making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using rolling pin. Put one portion of stuffing in
Wrap stuffing into ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape. Gently press stuffed ball
Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.
Spread 1/2 teaspoon oil around its edge with the help of spatula and cook for approx 30-40 seconds.
Flip it again and spread 1/2 teaspoon oil around its edge. Press it with spatula and cook for 30-40 seconds over medium flame.
Repeat flip and press process until golden brown spots appear on both sides of paratha. (No need to spread oil after doing it once in previous steps).
Transfer it to a plate and spread butter on it. Prepare remaining parathas by following same process. Serve it with tomato raita and pickle.

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