Dal Paratha
A delicious and wholesome North Indian flatbread made by stuffing spiced leftover dal into a soft whole wheat dough. It's the perfect way to turn last night's lentils into a hearty breakfast or lunch, best served with yogurt and pickle.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp ajwain, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until the ghee is incorporated.
- c.Gradually add water, a little at a time, and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be softer than chapati dough.
- d.Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Prepare the Dal Filling
- b.Ensure your cooked dal is very thick. If it's watery, cook it in a pan on medium heat for 5-7 minutes, stirring constantly, until all excess moisture evaporates. Let it cool completely.
- c.In a separate bowl, add the cooled, thick dal. Mash it slightly with a fork if it has whole lentils.
- d.Add the finely chopped onion, green chillies, grated ginger, and coriander leaves to the dal.
- e.Add all the dry spices: 0.5 tsp red chilli powder, 0.25 tsp turmeric powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 0.5 tsp amchur, a pinch of asafoetida, and the remaining 0.5 tsp of salt.
- f.Mix everything thoroughly to form a uniform, thick, and non-sticky filling. Taste and adjust seasoning if needed.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.After resting, knead the dough for another minute. Divide the dough and the filling into 8 equal portions and roll them into smooth balls.
- c.Take one dough ball and dust it with dry atta. Use your fingers to flatten it into a 3-4 inch disc, creating a small cup shape with thicker edges and a thinner center.
- d.Place one portion of the dal filling in the center. Gently bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
- e.Carefully flatten the stuffed ball with your palm. Dust it lightly with dry atta again and gently roll it out into a 6-7 inch circle. Apply even, light pressure to prevent the filling from tearing through the dough.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat. Once hot, place the rolled paratha on it.
- c.Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip the paratha.
- d.Cook the other side for about 30 seconds. Drizzle about 1/2 tsp of ghee on the top surface.
- e.Flip it again. Now apply ghee on the other side. Press gently with a spatula, especially around the edges, to help it puff up.
- f.Cook, flipping a couple of times, for about 2-3 minutes total per paratha, until both sides are golden brown with crispy spots.
- g.Repeat the process for all remaining parathas, stacking them in a casserole or insulated container to keep them soft.
- 5
Step 5
- a.Serve
- b.Serve the hot Dal Parathas immediately with a side of plain curd (yogurt), your favorite pickle (achar), or a dollop of white butter (makkhan).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The filling must be dry. A moist filling will make the dough soggy and cause the parathas to tear while rolling.
- 2Knead a very soft and pliable dough. A stiff dough will make it difficult to roll and result in hard parathas.
- 3Seal the stuffed dough balls very well to prevent the filling from leaking out during cooking.
- 4Roll the parathas with a light hand. Applying too much pressure can cause the filling to ooze out.
- 5If your filling is still a bit moist, add 1-2 tablespoons of roasted besan (gram flour) to absorb the excess moisture.
- 6Cook on medium to medium-high heat. Cooking on low heat will make the parathas hard, while very high heat can burn them before they cook through.
Adapt it for your goals.
Vegan
Replace the ghee with a neutral vegetable oil or coconut oil for both the dough and for cooking.
Add VegetablesAdd Vegetables
Enhance the filling by adding finely grated carrots, crumbled paneer, or mashed potatoes for extra flavor and texture.
Gluten FreeGluten-Free
For a gluten-free version, use a mix of gluten-free flours like jowar (sorghum), bajra (pearl millet), and chickpea flour. Note that the texture will be different and rolling might be more challenging.
Different DalDifferent Dal
This recipe works well with other leftover dals like chana dal, moong dal, or even mixed dal.
Why this is on our healthy list.
Excellent Source of Protein
The lentil (dal) stuffing provides a significant amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Made with whole wheat flour (atta), these parathas are rich in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The combination of complex carbohydrates from whole wheat and protein from dal ensures a slow and steady release of energy, keeping you full and energized for longer.
Rich in Micronutrients
This dish is packed with essential vitamins and minerals from its various ingredients, including iron and folate from lentils, and B vitamins from whole wheat.
Frequently asked questions
Yes, Dal Paratha is a nutritious meal. It's a good source of plant-based protein from lentils and complex carbohydrates and fiber from whole wheat flour. However, the healthiness depends on the amount of ghee used for cooking. For a healthier version, use minimal ghee or cook it like a phulka (dry roast) and apply ghee later.