Chawal Ka Parantha

Ingredients
Serves 4
1 cup Rice (steamed)
1 cups Whole wheat flour (atta)
1 tsp Salt
1/4 cup Yogurt
2 tbsps Ghee
1 medium sized Onion
1 Green chilli
1/2 tsp Red chilli powder
1/2 tsp Cumin powder
Oil to cook


Method
Sieve whole-wheat flour along with salt.
Mix with yogurt, two tablespoons of ghee, half a cup of water and knead into a soft dough. Cover with a moist cloth and set aside for half an hour.
Knead again and divide into four equal parts. Make balls and press between palms of your hand.
Peel, wash and chop onion finely.
Remove stems, wash and chop green chilli finely.
Mix cooked rice (you can use leftover rice for this purpose and rice need not be reheated) with red chilli powder, cumin powder, chopped green chilli, chopped onion and salt.
Roll out each ball into three-inch diameter disc. Stuff rice mixture in the flattened disc and shape into a ball again.
Roll out into a seven-inch diameter disc using a rolling pin.
Heat a tawa. Place the parantha over it.
Turn over once and spread some oil around it. Turn over again and spread a little more oil on the other side.
Cook till both sides are well cooked.
Serve hot with fresh yogurt and pickle of your choice.