Rice paratha Recipe
Recipe By Better Butter
A great way to use up left-over rice or pulao and create an altogether new recipe. These parathas are very common in gujarati homes, where the rice left-over from dinner is seasoned further, stuffed into parathas and served for breakfast or lunch the following day. These parathas can be served with methambo or quick mango chunda.
4.3
29 Rating -
Rate
Vegdiet
55minstotal
30minsPrep
25minsCook
55m.total
30m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rice paratha Recipe
- 1/4 cup For Dough: whole wheat flour
- 0.13 cup All purpose flour
- As required Salt
- 0.06 cup curd
- 1/2 tablespoon Ghee
- 3/4 tablespoon For stuffing: oil
- 1/4 cup cooked rice
- 1/4 boiled Potato
- 0.13 teaspoon red chilli powder
- 1/4 teaspoon chopped garlic
- 0.13 teaspoon cumin seeds powder
- 1/4 teaspoon finely chopped green chillies
- 1/4 Onion, chopped
- 1/4 tablespoon chopped coriander leaves
- As required Salt
Nutrition
value
value
468
calories per serving
12 g Fat10 g Protein79 g Carbs6 g FiberOther
Current Totals
- Fat12g
- Protein10g
- Carbs79g
- Fiber6g
MacroNutrients
- Carbs79g
- Protein10g
- Fiber6g
Fats
- Fat12g
Vitamins & Minerals
- Calcium59mg
- Iron5mg
- Vitamin A2390mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B937mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium85mg
- Manganese< 1mg
- Phosphorus155mg
- Selenium3mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter