Recipe- Poha Paratha

Recipe- Leftover Poha Paratha
Print Recipe
"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
Servings Prep Time
4 Paratha 5-6 Minutes
Cook Time
15 Minutes
Recipe- Leftover Poha Paratha
Print Recipe
"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
Servings Prep Time
4 Paratha 5-6 Minutes
Cook Time
15 Minutes
Ingredients
For Stuffing
For Dough
For Paratha
Servings: Paratha
Instructions
For Dough
  1. Take aata and salt in a wide bowl. Gradually add sufficient water to make a soft dough. Knead well by punching and make a soft dough. Cover and keep aside.
For Stuffing
  1. Take a big bowl of cooked leftover poha, add some spices or salt if needed, mix well.
  2. 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
  1. 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.
  2. Now take 1 dough ball, roll in flour and flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
  3. Apply 1 tsp ghee in center and place 1 portion of stuffing in center. Fold it again to a ball shape. Flatten a bit and roll again up to 7-8 inch diameter disc.
  4. Shallow fry on heated tawa until golden brown both sides.
  5. Top with some butter (Optional) and serve with pickle, curry, curd, raita or just have with tea.
  6. Enjoy!
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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Author: Vibhuti Jain

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