Dal Paratha Recipe | How to make Dal Paratha2014-01-25
- Prep Time : 25m
- Cook Time : 25m
- Ready In : 30m
One of the softest parathas, dal parathas are probably the easiest to roll out because of the softness that the dal imparts to the dough.
An excellent way of using up leftover dal, this is a much loved recipe in my house.
- Dal cooked- 1/2 cup
- Atta (Whole wheat flour)- 1 1 /2 cup
- Onion, finely chopped- 1/4 cup
- Coriander, finely chopped- 1/4 cup
- Turmeric powder- 1/4 tsp
- Chilli powder- 1/2 tsp
- Garam masala- 1/2 tsp
- Amchur powder- 1/2 tsp
- Cumin seeds- 1 tsp
- Ajwain seeds- 1/2 tsp (optional)
- salt- to taste
- Oil- 1 tbsp- for kneading
- Oil/ ghee- as needed for frying the paratha
Cook dal in pressure cooker till soft.
In a wok, pour the cooked dal. Cook till dry. Let cool.
Now pour the dried dal into a large bowl, where you can knead the dough. Add in all the onion, spices, coriander, salt and whole wheat flour. Add 1 cup of flour first, and then add in as required.
Do not add any water to knead the dough. Knead well. The texture of the dough will be much softer than usual because of the added dal.
After kneading put 1 tbsp oil and knead again for a glossy finish. Let rest for 15-20 minutes.
Make lemon sized balls and roll out as thin as possible.
Cook on a heated skillet/ tawa till brown spots appear on both sides. Apply oil/ghee and fry on both sides till done till done.
Perfect for breakfast, lunchboxes or any meal!
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