August 30, 2013

RICE FLOUR PARATHA


Rice flour combined with cooked left-over rice can be used in many surprising and novel ways. To perk up their flavor garlic, ginger and green chillies are added. Curds are added to make the rotis soft. This is a good way to make use of left-over rice.

Ingredients

 1½ cups rice flour (chawal ka atta)
 4 tablespoons cooked rice  
 2 teaspoons garlic, grated  
 2 teaspoons green chillies, chopped   
 2 teaspoons ginger, grated  
 3 tablespoons curds  
 2 tablespoons oil
  salt to taste
  Ghee

 Method


  • Combine all the ingredients and knead into a firm dough using enough water. 
  • Divide the dough into 6 equal portions.
  • Roll out each portion into a circle of 150 mm. (6") diameter and 6 mm. (¼") thickness.
  • Heat a tava (griddle) and cook each roti on both sides until brown. And put ghee on each side
  • Press down with a spoon on the thicker edges to ensure the roti also gets cooked through on the inside.
  • Repeat with the remaining dough to make 5 more rotis.
  • Serve hot with pickle or curd raita.