Mamta's Kitchen

Rice Paratha Stuffed With Leftover Rice

Chawal Bhara Paratha

Mamta Gupta

We all make parathas from leftover vegetable bhajies, dals, eggs and some meats. Here I have made it with spiced up leftover vegetable rice Pilaf/pulao. It is quite tasty. You can add a selection of things.

Don't be put off by long instructions. They are there to explain the process clearly. Makes 4-6.

Note; Cooked rice should not be left lying around at room temperature. Chill or freeze, it as soon as it has cooled down.


  • For the dough:

  • 200 gm./1 1/2 cup chapatti flour for dough

  • 1/4 cup flour for dusting

  • 1 tsp. oil or ghee

  • 1/4 tsp. salt

  • 1/4 tsp. ajwain/carom seeds

  • Enough water to make dough

  • For the stuffing

  • 1 cup cooked/leftover rice pilaf/pulao

  • Salt to taste

  • 1 tsp. curry powder or a mix of coriander powder, chilli powder, garam masala

  • Oil for pan frying

  • Making the dough:


  1. Making dough

  2. Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.

  3. Place remaining flour, salt, ajwain/carom seeds and 2 tbsp. oil or ghee and add enough water to make a firm…ish dough. If you are new at making parathas, it is better to have a firm…ish dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which make softer parathas. Knead well for 5-6 minutes. This process can be done quickly in a food processor.

  4. Leave to stand for 10 minutes or so. Knead briefly again.

  5. Stuffing

  6. If you have leftover vegetable pulao, it only needs spicing up slightly. If you have leftover plain boiled rice, add salt and spices according to taste.

  7. Rolling out parathas:

  8. Break dough into 4-6 portions.

  9. Dust with flour and roll out to 8-10 cm. in size.

  10. Take roughly 4th-6th of the filling and spread out in the centre of one circle.

  11. Bring the edges in together at the top and press together. Roll well in dusting flour. You will need to dust it with dry flour a couple of times during the rolling out process.

  12. Heat the griddle or tava.

  13. Roll the stuffed ball into an 8 inch/22cm circle.

  14. Cooking the parathas:

  15. Place the paratha on the heated griddle/tava (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.

  16. Cook the other side the same way. Turn it over again.

  17. Brush oil on both surfaces, using a long handled spoon or ladle.

  18. Press gently all over, using a flat spatula. This helps to make it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook it too fast.

  19. Serve hot with a knob of butter, pickles of choice, natural yoghurt and a mug of hot tea.


  • In the beginning, it is better to have two people working together, one rolling out and the other cooking.

  • Parathas can be made in advance. Cool spread out on a towel, then stack on top of each other, wrap in Aluminium foil and chill or freeze. They can be de-frosted and re-heated before serving, either individually on a griddle. To re-heat, place 1 paratha on a hot griddle or tava and allow it to become crisp on both sides.

  • They can be cut in wedges, like pizza, and served as starters.

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