Cook Rice Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Rice Parantha Bread
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Rice Parathas. And now, let's start with Rice Parathas. Take the a small quantity of boiled rice, add some red chilli powder, salt as for your taste, few cumin seeds, some carrom seeds, some dry mango powder, onions to be sprinkled on top, finally some coriander leaves. Mix all the ingredients until it's ready to go on to the round kneaded dough. We seal the dough, it should be well sealed, without the mixture coming out. We use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it. Keep rolling it. Finally it goes into the hot pan. A drop of oil, just to avoid it from sticking onto the pan. Slowly and steadily it starts roasting onto the pan. Use our cooking spoon to turn over the paratha. Use some more oil if you feel that it's sticking onto the pan. Nicely keep dressing it on the pan, until it starts turning brown in color. Just keep cooking until it turns red and brown. Just once it's done, add some butter to it, and it's ready to eat.
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Rice Parathas. And now, let's start with Rice Parathas. Take the a small quantity of boiled rice, add some red chilli powder, salt as for your taste, few cumin seeds, some carrom seeds, some dry mango powder, onions to be sprinkled on top, finally some coriander leaves. Mix all the ingredients until it's ready to go on to the round kneaded dough. We seal the dough, it should be well sealed, without the mixture coming out. We use the rolling pin, put some dry flour, start rolling the kneaded flour. If it seems wet, we can apply some more dry flour to it. Keep rolling it. Finally it goes into the hot pan. A drop of oil, just to avoid it from sticking onto the pan. Slowly and steadily it starts roasting onto the pan. Use our cooking spoon to turn over the paratha. Use some more oil if you feel that it's sticking onto the pan. Nicely keep dressing it on the pan, until it starts turning brown in color. Just keep cooking until it turns red and brown. Just once it's done, add some butter to it, and it's ready to eat.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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