Rice & Green Gram Paratha Recipe – Easy Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Rice & Green Gram Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to use up leftovers and turn them into something truly delicious. And let me tell you, these Rice & Green Gram Parathas are exactly that! I first stumbled upon this recipe while trying to clear out the fridge, and it quickly became a family favorite. It’s a wonderfully flavorful and satisfying flatbread that’s surprisingly easy to make.

Why You’ll Love This Recipe

These parathas aren’t your average flatbread. The combination of cooked rice and green gram (moong dal) in the dough gives them a unique texture – slightly chewy and incredibly flavorful. They’re perfect for a quick breakfast, lunch, or even a light dinner. Plus, they’re a fantastic way to sneak in some extra protein and goodness!

Ingredients

Here’s what you’ll need to whip up a batch of these yummy parathas:

• 2 cups whole wheat flour (atta) – about 240g
• 1 cup cooked rice – about 180g
• 1 cup cooked green gram (moong dal) – about 170g
• 1 large-sized onion, chopped
• 2 teaspoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon grated ginger
• 2 medium-sized green chilies, chopped (adjust to your spice preference!)
• 1 teaspoon red chili powder
• ¼ teaspoon turmeric powder
• A pinch of asafetida (hing)
• Salt to taste
• Oil or ghee for cooking

Ingredient Notes

Let’s talk ingredients for a sec! Using cooked rice and green gram is the key here – it’s a brilliant way to use up leftovers and adds a lovely texture. I usually use leftover rice from the previous night, but freshly cooked and cooled rice works just as well.

Don’t be shy with the green gram; it adds a lovely nutty flavor and protein boost. You can easily cook it beforehand or use canned, just make sure it’s well-drained.

Spice levels are totally customizable! My family loves a good kick, so I tend to lean towards a full teaspoon of red chili powder, but feel free to adjust it to your liking.

And finally, the oil or ghee for cooking? Ghee adds a beautiful richness, but oil works perfectly well for a lighter option – or if you’re keeping things vegan!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the whole wheat flour, cooked rice, cooked green gram, chopped onion, oil, cumin seeds, grated ginger, chopped green chilies, red chili powder, turmeric powder, asafetida, and salt.
2. Mix everything together really well. Now, slowly add water, a little at a time, and knead it all into a soft, pliable dough.
3. Once you have a smooth dough, cover it with cling film and let it rest for about 30 minutes. This allows the gluten to relax, making the parathas softer.
4. Divide the dough into 8 equal balls.
5. Roll each ball into a 4-5 inch circle. Don’t worry about making them perfect!
6. Heat a pan (tawa or flat griddle) over medium heat. Cook each paratha on both sides until golden brown, brushing with oil or ghee as you go. You want them nicely browned and slightly puffed up.

Expert Tips

• Don’t over-knead the dough, or the parathas can become tough.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Cook the parathas on medium heat to ensure they cook through without burning.
• A sprinkle of dry flour on your rolling surface will prevent the parathas from sticking.

Variations

This recipe is super versatile! Here are a few ways to switch things up:

• Vegan Adaptation: Simply use oil instead of ghee for cooking.
• Gluten-Free Adaptation: Experiment with alternative flour blends like rice flour, sorghum flour, or a gluten-free all-purpose blend. You might need to adjust the water content.
• Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper for an extra fiery kick! Feel free to adjust the green chilies and red chili powder to your preference.
• Festival Adaptations: During festivals, my mom would serve these with a whole spread of festive breakfast items like aloo sabzi, chole, and yogurt. It makes for a truly special meal!

Serving Suggestions

These parathas are delicious on their own, but they really shine when paired with something tasty!

• Pickle (my personal favorite!)
• Ketchup (a classic for the kids)
• Boondi Raita (a cooling yogurt dip)
• Aloo Sabzi (potato curry)
• Dal (lentil soup)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. You can also freeze the rolled parathas before cooking. Just place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. Cook them straight from frozen!

FAQs

1. Can I use leftover rice for this recipe?

Absolutely! That’s what this recipe is all about! Leftover rice is perfect.

2. What is asafetida (hing) and can I skip it?

Asafetida is a pungent spice that adds a unique flavor to Indian dishes. It also aids digestion. If you don’t have it, you can skip it, but it does add a nice depth of flavor.

3. How can I make the parathas softer?

Resting the dough is key! Also, don’t over-knead it.

4. Can I freeze the rolled parathas before cooking?

Yes, you can! It’s a great way to have a quick and easy meal on hand.

5. What is a good accompaniment for Rice & Green Gram Paratha besides pickle and raita?

Aloo sabzi (potato curry) or any other dry vegetable curry works wonderfully! You could also serve it with a simple dal.