Wednesday, 29 April 2009

Rice paratha/ thepla

If you have some left over rice, you can try this recipe. You can try this recipe with left over khichadi too.

Rice/khichadi: 1/2-1 cup
Wheat flour: 2 cups
Turmeric: 1 tbs
Red chili powder: 2 tbs
Salt to taste
Pinch of sugar
Green chili, ginger, garlic paste: 3 tbs (optional)

Mix all the ingredient together with 2-3 tbs of oil. Mix well so rice gets smoothly mixed with wheat flour and all spices. Add water as required and make the dough as hard as possible.

These rice parathas / theplas are thick in size so make dough balls of slightly bigger size than golf ball.

Heat the pan.

Take clean plastic sheet and place it on the chapati roller. Now cover the dough ball in extra wheat flour and place on clean plastic sheet and start rolling with light hands. Sprinkle extra wheat flour on paratha to ease the rolling.

Place the rolled paratha on pan and cook on both sides by applying oil. Repeat the same procedure for remaining dough.

Enjoy with chunda, sweet lime pickle, curd etc.

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