Rice Paratha Recipe | Rice Paratha | Leftover Rice Paratha Recipe – Vini’s

What is rice paratha recipe?

Rice paratha recipe is shallow fried Indian flatbread with the goodness of rice. Here 2 ways of making rice parathas are given. One of it is crisp and delicious with flavour of cumin, coriander etc. The other one is soft and has delicious rice stuffing with the flavour of spices and bite of onion. These recipes work great whenever you have some leftover rice, and you have SOME rice not enough to convert it into a new rice preparation, such as fried rice, gatta rice or jeera rice.

Let’s talk about the Ingredients for rice paratha

Rice paratha calls for cooked rice, some basic spices, coriander, and wheat flour; in its original form or in form of a dough. In the first version cooked rice is mashed along with whole wheat flour, some spices and dough are formed using water. Little rice paratha recipe flour is added to give a crisp texture to the paratha. In the second version a stuffing is prepared using cooked rice, some spices etc and paranthas are made using that stuffing.

Oil is used for frying the paratha. You may also use ghee but if you plan to serve the parantha later or once they come to the room temperature is advisable that you use oil because of ghee sets once it gets cold and the texture of the paratha changes.

Serve paratha with green chutney, masala tea, etc.

Other paratha recipes on the blog are aloo paratha, aloo paratha Dhaba style, aloo paneer paratha, besan paratha etc.

How To Make Rice Paratha (First method)

1. Mix all ingredients and prepare a dough : In a mixing bowl add 1 cup cooked rice, 1/2 cup whole wheat flour, salt to taste, 1/4 teaspoon cumin seeds, 1/2 teaspoon red chili powder, 1 tablespoon rice flour, 2 teaspoon oil, 1 green chili finely chopped and a handful of finely chopped coriander. Mix everything. Mash the rice while mixing. Add little water to make a semi-soft dough. Let it rest for 15 to 20 minutes.


2. Roll parathas After 15 to 20 minutes, divide the dough into potions. Form balls and roll it into a paratha of desired thickness.


3. Fry paratha : Put paratha on a hot skillet. Cook it from both the sides on a medium flame. Once it’s partly cooked apply oil on both the sides and thereafter cook it on low flame till golden brown.


4. Bon appétit : Serve paratha with hot tea.


How To Make Rice Paratha (Second method)

1. Prepare the stuffing : In a mixing bowl, add one cup cooked rice, salt to taste, 1/2 teaspoon red chilli powder, 1 onion finely chopped, handful of chopped coriander, 1/4 teaspoon cumin seeds and 2 tsp coriander powder. Mix it well and slightly mash rice. Mashing of rice gives it a binding texture.


2. Roll the paratha : Take a portion of paratha dough. Roll it slightly. Apply little oil. Stuff approximately 2 tablespoons of stuffing. Pack it, roll it.


3. Fry paratha : Put the paratha on a hot skillet. Cook on medium flame till party cooked from both the sides. Apply oil on both sides. Cook on low flame till golden brown.


4. Bon Appetit : Enjoy stuffed rice paratha with chilled yogurt.


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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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