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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
09/12/2025
Leftover food is the quickest and easiest way to make flavourful parathas. Instead of reheating yesterday’s dal, bhurji, or sabzi, these dishes can be mashed, reduced, and re-seasoned to create new fillings with some extra flavour. You can use high-fibre multigrain flours, such as Aashirvaad High Fibre Atta with Multigrains, which bring additional texture and nutrition to the dough without changing its familiar taste. This article looks at five creative ways to turn everyday leftovers into flavourful fillings for breakfast, lunchboxes, or quick evening meals. Dive deeper to know more.
Dal, sabzi, and bhurji, the most loved Indian staples, sit quietly in the fridge after the meals are done, waiting to be repurposed. Instead of reheating these dishes, you can turn them into paratha fillings with a few adjustments. Leftovers often taste even better when they rest overnight, making them ideal for fillings. By removing excess moisture and blending the textures, it becomes possible to create parathas that taste both new and familiar. The technique for this is simple. Leftover curries, lentils, and stir-fries needed to be reheated for a few minutes to remove excess moisture. This allows the flavours to become more concentrated. Once they are thick, these foods can be mashed or pulsed into an even mixture that spreads easily inside the dough. You can add fresh herbs, spices, or a squeeze of lemon to brighten the filling and lift the taste. There are two critical things for a good paratha: a flavourful filling and soft dough. Choosing the right flour is essential. Aashirvaad High Fibre Atta with Multigrains has six grains: wheat, soya, chana, oat, maize, and psyllium husk that provide natural fibre and nutrition without affecting the dough’s softness. Despite its nutritional profile, the flour maintains the well-known taste associated with Aashirvaad Atta. This makes it useful for everyday cooking, especially when preparing stuffed parathas. Read this article to learn five creative ways to repurpose everyday dishes.
Leftover bhurji is rich in protein and packed with flavour. Paneer bhurji can be lightly mashed, while egg bhurji benefits from a few minutes on the pan to remove moisture. Adding grated carrot or a small amount of finely chopped onion can help bind the mixture. A spoonful of chopped mint or a squeeze of lemon creates a fresh taste. This filling is ideal for school tiffins or quick morning meals because it cooks evenly and becomes soft after heating. Its balanced texture fits well inside rolled dough and browns nicely on the tawa.
Leftover dal often contains a mix of lentils, spices, and aromatics that become more flavourful overnight. To use dal as a stuffing, it should be cooked down until it forms a thick paste. Simmering it for a short period removes the excess liquid and brings the flavours together. Once it reaches a dense consistency, it can be mashed with the back of a spoon. You can add fresh coriander, chopped green chillies, or a pinch of roasted cumin powder. This filling spreads smoothly inside the paratha, giving a soft, comforting bite. It works exceptionally well with multigrain dough, which adds extra texture.
Vegetable stir-fries such as gobi sabzi, aloo beans, or bhindi fry contain natural flavours that need only some adjustment. To turn them into stuffing, the sabzi can be reheated on a low flame until the remaining moisture evaporates. Once it is dry, the vegetables can be mashed lightly. This ensures that the filling does not break the dough while rolling. You can add ginger, garam masala, or chaat masala for extra flavour. This mash works well for breakfast parathas because it remains hearty and satisfying. It also pairs nicely with yoghurt or homemade chutney.
Rajma and chole often develop a richer flavour the next day. These dishes can be reduced on medium heat until they become thick and cling to the spoon. Pressing or lightly blending the mixture creates a smooth, spreadable paste. Add a pinch of dried fenugreek leaves or fresh coriander for fragrance. When this paste is cooked inside multigrain dough, it offers a balanced combination of fibre, protein, and spice.
Sometimes a small portion of dal, sabzi, and bhurji remains in the fridge. These can be combined into a single filling. Reheating them together helps merge the flavours. The mixture can then be mashed until even. A small amount of roasted besan or mashed potato can be added to improve the filling's binding. This mixture creates a flavourful paratha with a range of tastes and textures. It provides a satisfying meal and an excellent way to use small leftovers without wasting any food.
A smooth and elastic dough makes it easy to roll stuffed parathas without tearing. Multigrain flours add fibre and structure, helping the dough remain soft while providing a balanced bite. Aashirvaad High Fibre Atta with Multigrains contains six grains that support healthy digestion and supply natural fibre. It absorbs water well, making the dough soft, flexible, and suitable for rolling. Using multigrain atta and your leftovers, you can create a hearty, wholesome meal that doesn't feel like leftovers and keeps you healthy and fit with the added fibre!
