Crispy Pulao Paratha Recipe- Rice Stuffed Paratha [Pics]

Pulao paratha finds its origin in the need to use the leftover Pulao from last evening. I learned it in my in law’s house and they really are a unique way of re-using the rice in a creative way rather than throwing them out.

My husband says that his mom used to make them from the left over pulav from last night and all his friends in school used to simply love the unique paratha.

As a matter of fact, paratha is a dish which is so accommodating and flexible that you can bank on it for using any leftover sabzi! Just stuff it in paratha and enjoy it as a snack anytime! So clever na!!

Eat hot parathas with sweet curd (dahi) to enjoy the heaven on earth.

Pulao Paratha Recipe In Words

Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 1 Pulao Paratha

Ingredients:

1. 4 tsp Pulao
2. 1/2 Cup (Our 1 Cup = 240 ML) Wheat Flour Dough
3. 1/3 Cup (Our 1 Cup = 240 ML) Dry Wheat Flour
4. 2 tsp Oil

Method:

	You should already have Pulao as a basic ingredient for this dish. If you don’t have, please cook them before reading more. You also need to prepare wheat flour dough. Mash the Pulao in a bowl. Most rice grains should be mashed so that it gels with the wheat flour dough and does not spill out while cooking.
	Now take enough Wheat flour dough for making of 1 paratha and give it a round shape with your hands. Coat it with dry wheat flour. Coating with dry flour prevents it from sticking to your rolling pad while rolling it into a chapati.
	Roll it into a flat bread in a round shape (as you see in the image) with the help of a rolling pin. You can give it any shape you want. We have made it circular. Other shapes people usually try are triangle or square.
	Once done, add the Pulao mixture at the center of flat bread.
	Cover this mixture from all sides by picking the flat bread’s sides. Make sure that there is NO open corner left to squeeze out the Pulao.
	Sprinkle dry wheat flour over the prepared ball of dough.
	Roll it again to make a flat bread with soft hands (as shown) with the help of a rolling pin. Do not exert pressure else the Pulao might spill out of the packet.
	Heat a pan on medium flame. Add the rolled flat bread to the heated pan.
	After 30 seconds, you will see that the flat bread’s lower surface has hardened a bit. Now, it is time to flip it. After the flip, spread 1/2 tsp of Oil/Ghee on the flipped surface of the paratha.
	After 20 seconds, flip it again. Now spread Oil/Ghee this side of flat bread. Keep on cooking by flipping and applying Oil/Ghee, till it become golden brown from both sides. Oil/Ghee should be applied as per your own appetite for eating it
title=”it is cooked and ready to serve” height=”200px” width=”250px” />	Once the paratha attains rich golden brown color from both the sides, it is cooked and ready to serve.
	Here’s your delicious crispy Pulao Paratha. Top it up with butter and enjoy with sweet curd or coriander chutney/sauce.

Some more pics

Crispy pulao paratha

Crispy pulao paratha