Left Over Rice Paratha With Jeera(Cumin Seeds) Yogurt/Curd Raita (Dip)Recipe

Preparation Time:15 Minutes

Cooking Time:1 or 2 minutes per paratha

Ingredients:

• 1 Cup cooked rice
• 2 Cup wheat flour
• 1 tbs Red chilli powder
• 1 1/2 tbs Turmeric powder
• Salt to taste
• Dry fenugreek leaves
• Water for kneading as per requirement

Direction: How To Cook This Recipe:

For  Rice Paratha :

• Take cooked rice and wheat flour and add red chilli powder,turmeric powder,salt to taste and dry fengureek and mix together,and  start knead ,knead in to stiff dough using required water, cover the dough and set a side for 10 minutes.
• And after 10 minutes knead the dough again and make medium sized balls from the dough.
• Start rolling the paratha,take one ball ,dip it into dry flour.
• Heat the pan or tawa on medium flame,when pan is medium hot,place paratha on it.
• Roast the paratha,turning sides and basting with oil,till golden from both side.
• Make all rice parathas this way.either serve them hot or stack them in roti basket.
• Serve  with yogurt raita (yogurt Dip) or Butter

For Jeera(Cumin Seeds) Yogurt/Curd Raita(Dip) Recipe:

Total Time:10 Minutes.

Ingredients:

• 1 or 2 teaspoon cumin seeds
• 1/1/2 Cup chilled fresh yogurt(Curd)
• 1 tbs chopped fresh coriander leaves

Direction: How To Cook This Recipe:

• Heat a pan,keep the flame or low and then add 1 or 2 teaspoon cumin seeds.
• Stir and roast the cumin seeds,till they become crisp and light brown, make sure don't be burn or over cooked.
• Then take the roasted cumin seeds in a mortar with pestle crush the cumin to a powder.
• In a bowl take 2 cup chilled fresh yogurt(curd) and whip till smooth and if you like add little water and now add crushed cumin seeds powder and add chopped fresh coriander leaves and mix well and you can add 1 tbs black salt as well (optional) .
• Serve Jeera(Cumin Seeds) Yogurt/Curd Raita(Dip) Recipe with paratha or snacks.

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