Homemade Rice Paratha – Using Leftover Rice

 

A simple, flavourful Indian flatbread that turns leftover rice into a delicious meal.

Rice paratha is a creative way to use leftover cooked rice by turning it into a stuffed flatbread. The inside stays soft with a spicy, aromatic filling, while the outside becomes crisp and golden when cooked on a hot griddle. Serve it with yogurt, pickle, chutney, or raita for a satisfying breakfast, lunch, or evening snack.

ingredients

For the Dough

• 2 cups whole wheat flour

• ½ teaspoon salt

• 1 teaspoon oil

• Water, as needed for kneading

For the Rice Filling

• 1 cup cooked rice (preferably cooled leftover rice)

• 2 teaspoons oil

• ½ teaspoon cumin seeds

• 1 teaspoon finely chopped ginger

• 1 green chili, finely minced

• ¼ teaspoon turmeric powder

• ½ teaspoon coriander powder

• ¼ teaspoon red chili powder

• ¼ teaspoon dry mango powder (amchur)

• A pinch of garam masala (optional)

• Salt to taste

• 1–2 tablespoons chopped fresh coriander leaves

•  Instructions

  

  
  1. Make the Dough

  1. In a bowl, combine the whole wheat flour and salt.

  2. Add the oil and mix lightly.

  3. Gradually add water and knead into a soft, pliable dough.

  4. Cover and let it rest for about 20 minutes — this helps improve texture while rolling later.

  5. 2. Prepare the Rice Filling

     

     
     

     1. Heat oil in a pan over medium heat.

     2. Add cumin seeds and let them sputter.

     3. Toss in chopped ginger and green chili and sauté briefly until fragrant.

     4. Sprinkle turmeric and coriander powder, stirring quickly.

     5. Add the cooked rice and sprinkle red chili powder, dry mango powder, garam masala, and salt. Mix evenly.

     6. Stir in chopped coriander, then cook for another minute or two, ensuring the mixture is moist but not wet.

     7. Transfer to a plate and allow it to cool so stuffing doesn’t break the dough while rolling. 

  6.  

3. Shape and Cook the Parathas

1. Divide the dough into medium‑sized balls.

2. Dust a ball with flour and roll into a small circle (about 3–4 inches across).

3. Spread a spoonful of the rice mixture in the centre.

4. Gather the edges of the dough and pinch them together to seal the rice inside.

5. Gently flatten and dust with flour again, then roll into a slightly larger flatbread (about 6–7 inches diameter).

6. Heat a tawa (griddle) and place the paratha on it. Cook for a minute, then flip.

7. Brush a little oil or ghee around the edges and on the surface.

8. Flip again and cook until both sides are golden and slightly crispy. Repeat for all parathas.

9.  

   
   
   

   Serving Tips

   • Enjoy these hot straight off the tawa with plain yogurt or a side of spicy chutney.

   • For breakfast, pair with a cup of tea or coffee.

   • They also make a great addition to lunchboxes or evening

     
     
     snacks.