Easiest Way to Blends Tasty Rice Papad Paratha

Easiest Way to Blends Tasty Rice Papad Paratha Delicious, fresh and tasty.

Rice Papad Paratha. Papad Parathas is an interesting Indian paratha with a twist of papad which is used as filling. Papad or Poppadoms are everyone's favourite Indian meal accompaniment. In many parts of India and in many families, eating Papad is almost an obsession and must-have with every Indian meal.

It is usually made from urad flour mostly but can also be made from chickpeas,lentils, rice flour and wheat flour.

In some parts of India dried but uncooked papads are used in curries and vegetable dishes.

Papad ki sabji is thus famous Rajasthani curry served along with roti.

You can cook Rice Papad Paratha using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rice Papad Paratha

1. You need 2 cup of left over rice.

2. You need 3-4 of roasted papad.

3. It’s 1 of big size onion.

4. Prepare 1 tbsp of red chilli powder.

5. It’s 2 tsp of amchur powder.

6. It’s 2 tsp of chat masala.

7. You need 2 tsp of salt.

8. You need 1/4 cup of coriander leaves.

The zesty ting of some spicy, fried papad inside the paratha confines makes this one a crispy, bitey addition to the menu.

For people unable to do away with the papad craving that generally accompanies a rice thali but still want only parathas for breakfast, this is just the rescue recipe you need.

Papads or Poppadums are a favourite Indian meal accompaniment - and are eaten either before meals as an appetizer, or with meals (especially with rice) as a savoury spicy side or even after meals as a sort of a mouth-cleaner and mouth freshener, which is what the original purpose was.

कुरकुरे करारे पापड़ के पराठे खा के दिल ख़ुश हो जाएगा

Rice Papad Paratha step by step

1. Firstly make the wheat flour dough a bit tight and keep aside..

2. Take a mixing bowl put the left over rice add finely chopped onion green chillies coriander and all the other spices..

3. Now crush the papad with your hand and add it to the rice mixture..

4. Now mix it nicely with your hand..

5. Now make small equals balls from the dough..

6. Take 1 ball and roll it bigger than puri..

7. Now put the rice filling in the centre and close it from all sides.

8. Now roll it again to a paratha size androast it on both the sides on medium flame..

9. Serve hot with butter tossed over it. Serve with curd and papad..

Meghna's Food Magic providing the proper ingredients and method.

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.

A papadum (also called papad) is a thin, crisp, round flatbread from India.