"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 |
|
|
| | "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 Dough
- 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
- Take a big bowl of cooked leftover poha, add some spices or salt if needed, mix well.
- 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.
- Now take 1 dough ball, roll in flour and flatten up to 5-6 inch diameter with the help of rolling pin (Belan).
- 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.
- Shallow fry on heated tawa until golden brown both sides.
- Top with some butter (Optional) and serve with pickle, curry, curd, raita or just have with tea.
- 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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