I was in the fifth standard when I first tried the chawal ka paratha, my friend’s mother used to make it very often, and soon it became a favourite. I would come back home and pester my mother to make the same. She was startled at first, then she started stalling, ‘Yes, I will make ‘that’ thing on Sunday’, she’d say. ‘But then how do I take it for my friend in school?’, I would argue. Finally, she asked me what is so tempting about this weird combination. Even though I wasn’t very eloquent, I explained to her that it was something new, flavourful and we must try it once. She made it finally and what a soul-satiating experience that turned out to be.
Once, I grew up a little, I realised that it was not something arbitrary. Chawal ki Roti is actually a Sindhi delicacy, in which cooked rice is used in place of standard aloo, paneer, or gobhi stuffing for a flatbread made of either wheat or maida. Sometimes, the rice could be mixed with potatoes and other veggies for a more wholesome stuffing too. Seated firmly in the league of dal pakwan, koki roti and the likes, this stuffed paratha is a popular Sindhi breakfast item that you can have as it is, or pair it with chutney or pickle. And if you ask us, there cannot be an edgier and desi way to use that pot of left-over rice.
Here are some tips you may want to keep in mind though. To make sure your paratha is not burnt or broken.
- Since the hero of your stuffing is the rice, you have to season it up a bit. Take the rice in a big mixing bowl and mix it with red chilli powder, salt, green chilli and coriander leaves.
- Make a soft and pliant dough using wheat, water and salt, make sure the dough is nice and pliant, it should not be too sticky.
- Once the dough is workable, pull out chunks or peda from the dough.
- Take a peda, dust some wheat flour on top and roll it flat and place the rice mixture right in the centre.
- It would be a good idea to apply some oil before you place the rice mixture.
- Seal the edges of the paratha and roll again.
- Roll until the paratha is round.
- Heat a nonstick tawa and roast the paratha on medium flame. On high flame, you may burn the paratha.
- Cook until both the sides are nice and brown, remember you do not have to cook it for a long time since the rice you used inside is already cooked.
That sounds like a cakewalk, doesn’t it? Why don’t you try making it soon? Here is a step-by-step recipe. Try it at home and let us know you liked it.
