Leftover Dal Paratha Recipe
Leftover dal paratha is a creative & easy way to repurpose leftover dal into a delicious, nutritious & crispy flatbread. Perfect for a quick breakfast.
Recipe Info
Nutrition
Calories: 158kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g
Ingredients For Leftover Dal Paratha Recipe
- 1.5 Cups Whole Wheat Flour (Gehun ka Atta)
- 1 Cup Boiled or Leftover Dal
- 1/4 Cup Onion chopped
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1-2 Green Chillies chopped
- 1 Teaspoon Saunf (Fennel Seeds)
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Leftover Dal Paratha Recipe
Preparing the dough
- Take whole wheat flour in a large mixing bowl.1.5 Cups Whole Wheat Flour (Gehun ka Atta)
- Add finely chopped green chillies, fennel seeds, coriander powder, black pepper powder, red chilli powder and salt.1-2 Green Chillies, 1 Teaspoon Saunf (Fennel Seeds), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
- Then add finely chopped onions and coriander leaves.1/4 Cup Onion, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Add boiled or leftover dal to the paratha. I have added boiled yellow moong dal here.1 Cup Boiled or Leftover Dal
- Mix to make a soft dough. If the dal is liquidy, it should have enough water to make the dough. If there is less liquid, you can add a little bit of water as needed.
Rolling the parathas
- Divide the dough into 8 equal sized portions and make small balls.
- Slightly press the balls with your hands and dust them with whole wheat flour.
- Then flatten them out into a round disc. You can cook the paratha as is (skip to cooking the paratha section) or make a lachha paratha for a layered crispy flaky texture.
- To make the lachha paratha, brush some ghee on the top of the paratha.
- Sprinkle some whole wheat flour, red chilli powder and salt on top.
- Then start to fold the dough into thin strips starting from one end.
- Alternate the direction and continue to fold the strips downwards. You can also just cut the paratha into small strips and place them over one another.
- Finish rolling the whole paratha in alternating strips. Gently stretch it by pulling on both ends.
- Then start to roll it into a spiral shape.
- Finish rolling and press the end to seal and make a round shape.
- Gently flatten the spiral shaped dough with your hands.
- Dust with whole wheat flour.
- Flatten into a round disc again to make the layered paratha.
Cooking the parathas
- Place the dal paratha dough on a hot griddle or tawa on medium heat.
- Cook from one side for 1-2 minutes and then flip the paratha.
- Apply ghee on the top side. Cook the lower side for 2 minutes.
- Apply ghee on both sides and cook well till the dal paratha is golden brown and crispy.
- Leftover dal paratha is ready. Serve it with yogurt, raita, pickle or chutney.
