Transform your leftover rice into a delicious and healthy breakfast option by mixing it with boiled potatoes, vegetables, and spices to create a flavorful paratha. This recipe is perfect for utilizing leftovers and making a quick, nutritious meal. It's an easy and creative way to enjoy a wholesome breakfast or snack.
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In a large mixing bowl, combine the leftover rice, boiled potatoes, grated carrots, shredded cabbage, chopped bell peppers, green chilies, and grated ginger.
Add chili flakes, salt, black pepper, chat masala, chopped coriander leaves, and semolina to the mixture.
Mix everything thoroughly until it forms a dough-like consistency.
Divide the dough into equal portions and roll them into balls.
Flatten each ball into a round paratha using a rolling pin.
Heat a skillet or tawa over medium heat and cook each paratha until golden brown on both sides, flipping occasionally.
Ensure the vegetables are finely chopped or grated for even mixing and easy rolling of the paratha.
You can adjust the spice levels according to your taste by adding more or less chili flakes and green chilies.
Serve the parathas hot with yogurt, pickle, or chutney for added flavor.
Can I use other vegetables?
Yes, you can use any vegetables you have on hand, such as spinach, peas, or corn.
Can I skip semolina?
Semolina helps bind the mixture and adds a slight crunch to the paratha, but you can skip it or replace it with breadcrumbs if needed.
How do I store leftover parathas?
You can store cooked parathas in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet before serving.
Can I make the dough in advance?
Yes, you can prepare the dough a few hours in advance and store it in the refrigerator until ready to use.
Is this recipe suitable for freezing?
It's best to freeze the cooked parathas rather than the dough. Wrap them individually and store them in a freezer-safe bag for up to a month.
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