How to Autumn At Home Stuffed Leftover Rice Paratha topped with Schezwan Sauce

Wayne Walker
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How to Autumn At Home Stuffed Leftover Rice Paratha topped with Schezwan Sauce
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How to Autumn At Home Stuffed Leftover Rice Paratha topped with Schezwan Sauce Delicious, fresh and tasty.

Stuffed Leftover Rice Paratha topped with Schezwan Sauce. Spicy Rice Stuffed Paratha is a perfect recipe, if you have leftover rice in your fridge. We are usually left with rice after our meal and we end up throwing them. From now, don't throw them instead use them in making stuffed parathas for your filing breakfast.

Press it firmly to seal it.

Roll out the stuffed atta ball into a round shape dousing the paratha with dry flour as needed.

Roast both sides of the paratha Leftover dal paratha is a great dinner idea using leftover dal from the afternoon.

You can cook Stuffed Leftover Rice Paratha topped with Schezwan Sauce using 4 ingredients and 2 steps. Here is how you cook it.

Ingredients of Stuffed Leftover Rice Paratha topped with Schezwan Sauce

  1. Prepare 1/2 cup of leftover Matar Pulav.

  2. You need 1 cup of whole wheat/multigrain flour.

  3. It’s 11/2 tbsp of oil.

  4. You need 1 tbsp of Schezwan sauce.

Step by step pictures and quick video recipe.

I have heard about stuffed dal paratha but leftover dal paratha is new to me until last year.

It's so simple yet delicious and quick to prepare.

Mostly we make dal once in a week and it usually get over as Aj loves dal.

Stuffed Leftover Rice Paratha topped with Schezwan Sauce step by step

  1. Make a soft dough out of multigrain flour.Take a small amount of the dough.Roll it and fill with a small quantity of leftover pulav and roll it into a big circle..

  2. Heat the tawa and put the paratha on it.Grease oil and flip to nicely cook on both sides on low medium flame till crisp and golden brown.Top it with schezwan sauce.Cut it in pieces,transfer to a plate and garnish with fresh coriander leaves.Enjoy with curd or pickle..

In Rice To up the flavour quotient of the leftover rice from last night's dinner, all you need is schezwan sauce.

Add salt, pepper and chaat masala in it and your schezwan rice is ready to be served and savoured.

My daughter wanted a paratha for breakfast and I was not prepared with any vegetables to stuff it with.

Hunting the fridge down realised there was a bowl full of hakka noodles left over from the previous afternoon.

The noodles had to be mashed to make a paste.