Leftover Rice to Chatpata Paratha
It is very normal to have a food craving as humans. Although craving is usually associated with pregnancy, it tends to exist otherwise too. Some people have a sweet tooth, while some others have a penchant for savoury food. I crave for all sorts of spicy dishes. One night, I couldn’t sleep at all, so I went over to the kitchen to have a midnight snack. I saw some leftover rice in the fridge from the previous night, and decided to have some fun of my own on a whim (although the results turned out to be pretty impressive). I also found some soaked Bengal gram in one of my box, which I soaked for making kebab but couldn’t be used.
In this recipe, I have used leftover rice and moulded it into the form of chatpata (spicy) parathas. For the paratha dough, soaked and ground Bengal gram (chana dal) and rice (chawal) have been used, along with some spices Chopped coriander leaves (dhaniya) bring in a fresh flavour while the cumin seeds (jeera) give the dish a characteristic taste. These spices can be added according to taste. Chaat masala powder can also be added to enhance the spiciness of the dish. The dough is covered and kept aside for some time. The dough should be soft and easy to work with. After resting, this dough is shaped into flat discs (rotis). These rotis are then cooked on a hot, greased pan. When one side is half-cooked, make sure to turn over the roti or paratha and cook again. These hot chatpata parathas taste amazing with Coriander Chutney or Tamarind chutney.
If you are looking for more leftover ideas do check Grilled Potato Idli, Leftover bread to Uttapam, Leftover Roti to Mawa Roti Rolls
How to make Leftover Rice to Chatpata Paratha
|Left over rice (chawal)||2 cups|
|Bengal gram split (chana ki dal)||3/4 cup|
|Ragi flour||1/2 cup|
|coriander leaves (hara dhaniya), chopped||3 -4 table spoon|
|Green chilli (Hari mirch), chopped||½ tea spoon|
|Garlic cloves (lahsan), crushed||½ tea spoon|
|Cumin seeds (jeera)||½ tea spoon|
- 1. Soak Bengal gram (chana dal) in water for 2 hours.
- 2. Once soaked grind it to a paste.
- 3. Now take rice, ground Bengal gram,ragi, chillies, garlic, coriander leaves, cumin seeds and salt in a bowl and knead them well.
- 4. Cover the dough and keep aside for 30 minutes.
- 5. After 30 minutes knead the dough again and make medium sized balls from them.
- 6. Roll each ball into flat roti (disc shaped). (You can roll it on a plastic sheet. )
- 7. Heat a flat pan or tava. Place the Roti on the pan, sprinkle some oil and cover it with a lid.
- 8. Let it cook for sometimes and when one side is half cooked, flip it. Apply 1 tea spoon of oil on the cooked side.
- 9. Now again flip and apply little oil on the other side.
- 10. Once the roti is cooked remove it from the pan and serve hot with chutney.
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