"I am sure, so many of you are left with poha in breakfast, why do not you use it as a stuffing and come up with a delicious finger licking paratha for quick lunch or roll and pack for smart tiffin."
Servings | Prep Time |
4 Paratha | 5-6 Minutes |
Cook Time |
15 Minutes |
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"I am sure, so many of you are left with poha in breakfast, why do not you use it as a stuffing and come up with a delicious finger licking paratha for quick lunch or roll and pack for smart tiffin."
|
Ingredients
For Stuffing
- 1 Bowl Poha/ Flattened rice (Cooked leftover poha)
For Dough
- 1 cup Whole Wheat Flour/ Aata
- 0.5 tsp Salt (Or as per taste)
- To Knead Water
For Paratha
- To Fry Ghee (Or Oil)
- 0.5 cup Whole Wheat Flour/ Aata (For rolling and dusting)
Servings: Paratha
Instructions
For Stuffing
- If you do not have leftover poha or want to cook fresh for paratha, take 0.5 cup of uncooked poha, wash with water and drain all excessive water. keep aside for 5 minutes. After 4-5 minutes you will see the poha has swollen and then add salt, red chili powder, sugar and haldi powder to it, mix well. keep aside. Now heat a tbsp of oil in a pan, cracker mustard seeds, onion (Optional), small potato cubes (Optional), slitted green chili and fry. Now add poha and mix well, cover and cook it for 5 minutes at low flame. then add lemon juice and take in another bowl, let it cool down and then use as a stuffing.
For Paratha
- Now heat a tawa and meanwhile divide the dough in to 4 equal portions, keep aside. Also divide the poha in to 4 equal portions, keep aside.
Recipe Notes
- Roll in or dust dry aata while rolling paratha if feels sticky.
- Stuff the poha only when it is at room temperature, do not fill while it is hot.
- Click here for Poha Recipe.
- Vegan can use shortening instead of ghee.
- See more Indian Bread Recipe here.
"Be Vegetarian Be Happy"
"Live and Let Live"
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