Onion and rice parathas [font=Arial, Helvetica, sans-serif]1¼ cups whole-wheat flour (atta) 1 medium-sized onion (finely chopped) ¾ cup rice (cooked) ¼ cup yogurt 1 tsp salt 2 green chillies (chopped) ½ tsp red chilli powder 1 tsp cumin powder A small bunch of fresh coriander leaves (chopped) Ghee as required Sieve whole-wheat flour along with salt. Knead into a soft dough with yogurt and half cup of water. Cover with a moist cloth and set aside for half an hour. For stuffing mix chopped onion, salt, chopped green chillies, red chilli powder, cumin powder, chopped coriander leaves, cooked rice (you can use leftover rice for this purpose and rice need not be reheated). Knead the dough again and divide into four equal parts. Make balls and press between palms of your hand. Roll out each ball into three-inch diameter disc and thin down the edges. Stuff rice mixture in the flattened disc and shape into a ball again. Roll out into a seven-inch diameter disc using a rolling pin. Heat a tawa. Place the parantha over it. Turn over once and spread some ghee around it. Turn over again and spread a little more ghee on the other side. Cook till both sides are well cooked. Serve hot with fresh yogurt and pickle of your choice.[/font]
