Wednesday, September 14, 2011

vermicelli n parantha

I had made a perfect breakfast and was pretty pleased about it- good old Vermicelli upma. It's one of those days when you create a masterpiece and there are no takers for it. I had a bowl of upma as the leftover and had no clue what to do with it. In my morning rush, I quickly dumped it in my fridge thinking I will figure out something in the evening. The threshold of upma isn't much and by evening there was this huge question of what to do with a bowl full of vermicelli upma! I thought I could add more veggies and spice it up? Honestly, who would want to eat upma for night- not me or my husband :(

So, I come up with this innovative parantha's - vermicelli stuffed paranthas... You might think that I have gone nuts to do this but trust me, the parantha's were soft and nice and had everyone wondering what is the stuffing inside! I not only managed to get a innovative food on the table but was also saved from wasting my food. Brilliant, I say :P

What do we need?

For the base-
Wheat flour

For the filling-
Vermicelli upma (rice noodles/fedelini cooked with mustard and curry leaves)
1 medium sized onion (chopped)
1tsp fenugreek leaves

Note- since I cooked my vermicilli without onions, I used onions for filling in the parantha- it's completely optional! Adjust salt according to your taste.


  • Knead the flour with salt and water to a smooth dough (add oil towards the end to make it silky). Set it aside (I used about 11/2 cups of flour, you can use as per your requirement).
  • In a separate bowl, mix vermicelli upma, onion, and the fenugreek leaves. 
  • Toss the filling well and ensure it is a dry mixture and not soggy.  Some people tend to saute the onions before using it for filling. But I tend to use it raw (the onion flavor comes out really well, if used raw).
  • Our filling is ready!
  • Now, take a small ball of dough and flatten it with a rolling pin.
  • Add around 1 tbsp of filling in middle and fold it to a pouch (with filling in middle).
  • Flatten this pouch on a lightly floured surface to a medium sized round shape.
  • Cook the roti (both sides) on a frying pan with sufficient oil.
  • Serve hot with mango pickle and raita! Enjoy-


  1. really wonderful and innovative too.I am going to try this paratha soon.
    indu srinivasan

  2. sounds too good and tempting.. awesome pictures too :)

  3. Interesting looks very tempting.

  4. I wonder what the texture would be like, you got me curious here!Kudos to your creativity!

  5. Very innovative idea.. Super :)


  6. That's a very interesting and innovative recipe..

  7. Very brilliant and interesting parantha,keep rocking dear..



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