Dal er Porota
A classic Bengali stuffed flatbread featuring a savory, spiced filling of chana dal. This wholesome paratha is perfect for a special breakfast or lunch, best enjoyed with a simple curry or a tangy pickle.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Dal
- b.Wash the chana dal thoroughly and soak it in ample water for at least 2-3 hours.
- c.Drain the dal and transfer it to a pressure cooker. Add 2 cups of water, 0.5 tsp turmeric powder, and 1 tsp of salt.
- d.Pressure cook on medium heat for 3-4 whistles, or until the dal is soft but still holds its shape. It should not be mushy.
- e.Once the pressure releases naturally, open the cooker and drain any excess water completely using a colander. Let the dal cool down.
- 2
Step 2
- a.Make the Stuffing (Pur)
- b.In a grinder jar, add the cooled, cooked dal, chopped ginger, and green chilies. Grind to a coarse, dry paste without adding any water.
- c.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add cumin seeds and fennel seeds. Once they splutter, add the hing.
- d.Add the ground dal paste to the pan and sauté for 2 minutes.
- e.Stir in the red chili powder and sugar. Mix well and continue to cook for 5-7 minutes, stirring continuously, until the mixture becomes dry, fragrant, and slightly crumbly. Set aside to cool completely.
- 3
Step 3
- a.Knead the Dough
- b.In a large mixing bowl, combine the atta, the remaining 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips.
- c.Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be slightly softer than regular chapati dough.
- d.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 4
Step 4
- a.Stuff and Roll the Parathas
- b.Knead the rested dough again for a minute. Divide the dough and the cooled dal filling into 8 equal portions.
- c.Take one portion of dough and flatten it into a 3-inch disc. Place a portion of the dal filling in the center.
- d.Bring the edges of the dough together, pleating as you go, to cover the filling completely. Pinch the top to seal it tightly and remove any excess dough.
- e.Gently flatten the stuffed ball with your palm and dust it lightly with dry atta.
- f.Carefully roll it out into a circle of about 5-6 inches in diameter. Apply even, gentle pressure to prevent the filling from oozing out.
- 5
Step 5
- a.Cook the Parathas
- b.Heat a tawa (griddle) over medium-high heat.
- c.Place a rolled paratha on the hot tawa. Cook for about 45 seconds, or until small bubbles appear on the surface.
- d.Flip the paratha and cook the other side for another 30-40 seconds.
- e.Drizzle about 1/2 tsp of ghee on the top surface and spread it. Flip again.
- f.Drizzle another 1/2 tsp of ghee on the other side. Press gently with a spatula and cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
- g.Repeat the process for all remaining parathas.
- 6
Step 6
- a.Serve
- b.Serve the hot Dal er Porota immediately with plain yogurt, a tangy pickle, or a side of Bengali Aloor Dum.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal filling is completely dry. Any moisture will make the parathas tear while rolling.
- 2Do not overcook the dal. It should be soft enough to grind but not mushy, retaining a slight texture.
- 3Roll the parathas gently from the center outwards to ensure even thickness and prevent tearing.
- 4The dough must be soft and well-rested. A stiff dough will make it difficult to stuff and roll the parathas.
- 5The filling can be prepared a day in advance and refrigerated in an airtight container.
- 6Using lukewarm water to knead the dough results in a softer, more pliable texture.
Adapt it for your goals.
Spicier Filling
Add 1/2 tsp of garam masala and 1/2 tsp of amchur (dry mango powder) to the dal filling for extra warmth and a tangy flavor.
Herbaceous TwistHerbaceous Twist
Mix 2 tablespoons of finely chopped fresh cilantro (coriander leaves) into the cooled dal filling before stuffing.
Healthier VersionHealthier Version
Roast the parathas on the tawa with minimal or no ghee. They will be less crisp but lower in fat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both whole wheat flour (atta) and chana dal are packed with fiber. This aids in healthy digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from whole wheat provide a slow and steady release of energy, keeping you feeling full and energized for longer periods compared to foods made with refined flour.
Frequently asked questions
A single Dal er Porota contains approximately 300-320 calories, depending on the amount of ghee used for frying. A standard serving of two parathas would be around 600-640 calories.