Ain’t these mini parathas adorable?? If you are looking for a perfect, healthy vegetarian meal to cook for lunch/dinner today, then look no further. These cheesy black rice mini parathas (stuffed flat breads) are my savior. Just when I was racking my brain over what to make for dinner today, I realized I have some leftover cooked black rice from my yesterday’s recipe – Cauliflower and Black Rice Fritters . I decided to use it to create a new recipe for today!
In, India, we have a popular dish called Stuffed Paratha. The covering is from any flour and the filling can be of any veggies. I have done a couple of parathas in the past. You can check them here – Parathas. They can be had for Breakfast/Lunch/Dinner as they are all rounders. You can make them as healthy and nutritious as you wish. Be creative and imaginative with the stuffing. If your kids don’t eat a particular veggie, stuff it into this and they would never know.
Coming back to this dish today, I chose to make a paratha with black rice filling. Now I wanted to enhance the flavor of the filling a little more. So I added some additional ingredients to it. I also wanted to make these cute, so I chose to go Mini this time. Let me take you through the detailed recipe.
1 cup cooked black rice
3-4 garlic cloves
1 cup frozen green peas
1/2 cup chopped cilantro
3-4 green chillies
1 tbsp ginger paste
Juice of 1/2 lemon
2 cups of wheat flour
2 tbsp of oats flour
2 tbsp of flax seed powder
1 tsp chilly powder
1 tsp cumin powder
Salt as required
Mozzarella cheese as required
Clarified butter/Ghee as desired
To make the dough. Take a food processor. I swear by this – Cuisinart 11 Cup Food Processor. Makes the dough making process super easy and hassle free. Add the flour, oats powder, flax seed powder, salt, chilly powder, cumin powder, 1 tbsp oil and 1/4 cup water.
Knead into a smooth dough. Add water/flour as required.
Take it out and knead little using your hands just to get it all together.
Cover it with a towel and let it rest. You can prepare the filling meanwhile.
For the filling, cook the black rice as per packet instructions. It is better to do this in advance and keep it ready. Again using the food processor, pulse the green peas, ginger paste, garlic, onion and green chillies coarsely.
Take it out in a mixing bowl. Add the cooked black rice to it. I used this leftover rice.
Add salt, cilantro and mozzarella over it.
Mix it all up well using your hands or a spoon. Whatever works for you. The filling/stuffing is now ready. Keep it in the fridge till you want to use it.
To prepare the paratha
Heat a flat bottom skillet. Make small balls of the dough.
Roll it over some dry flour.
Using a rolling pin, flatten the ball to make a circle.
Add a spoonful of the stuffing in the center along with a small piece of mozzarella over it.
Close the circle like this.
Close it completely. Now roll this stuffed ball over some dry flour and start making a small circle using the rolling pin again.
Do not press too hard else the filling would come out. Once you have reached the desired size, stop.
Place this over the warm skillet. Smear some ghee on both sides.
Cook evenly each side for 2-3 minutes.
The parathas are now ready. Serve them hot along with some chutney/curd/pickle/curry. I enjoy these by themselves.
Cheesy Black Rice Mini Paratha is spicy, crunchy on the outside and soft inside. The mozzarella in it is heavenly. The black rice brings in a nutty flavor to the dish. So overall it is a winner all the way! I have a burpy..sorry happy husband to prove it! 🙂