Leftover Dal Paratha

Step by step leftover dal paratha recipe with photos of each step.How about having a quick and healthy snack with leftover dal.

Dal is a South Asian high protein food eaten in India, Pakistan, Bangladesh, and Nepal alike with both roti and chawal. Wasting food when a part of the world sleeps hungry due to scarcity of food seems both cruel and ungrateful.

Such recipes like the one below are a great way to save time and use resources to make a delicious snack. As dal is ready just add onion, chilies, chaat masala to enhance flavors; add wheat flour to make the dough and you are ready to roll out soft and delicious paratha. Kids and grown-ups both will love this hot and tasty treat.

How to make it?

Dry dal to make thick paste and let it cool. Once cool take it in a kneading bowl.

Chop onions

Add lemon juice, chopped onions and chat masala.

Add chillies and wheat flour little by little and oil.

Knead a little to form smooth dough. And divide into medium size balls.

Roll out each ball into flat paratha.

Cook paratha on non stick tawa with oil. My paratha has very little oil, you can add more.

Serve hot with Green (Dhanya pudina) chutney or Tamarind (imli) Chutney.

Tips

The taste greatly depends on dal you are using so add more spices if daal is tasteless. Dry out as much water as you can from dal so you don't have to add a lot of wheat flour to make dough. Too much flour can undermine the taste and flavors of daal. You can always add more wheat flour and oil if the dough is still sticky.

Use nonstick tawa/griddle or pan and sprinkle flour over flatbread after rolling so it doesn't stick on a griddle or get a break while flipping to cook. You can also make Leftover Haleem Paratha in the same manner. And, I have to say Haleem tastes so delicious.

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📖 Recipe

Leftover Daal Paratha Recipe

Any dal (toor,mash,masoor,channa mix dal) can be use to make these paratha, just dry out most of the water to make a thick paste. Adjust spices according to your taste.

5 from 2 votes

Print Pin

Prep: 15 minutes

Cook: 25 minutes

Total Time: 40 minutes

Servings : 4 small paratha

Calories: 546kcal

Author: Mariam Sodawater

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Ingredients

1x2x3x

• ▢ 2 cup thick dal , (water dried to make thick paste)
• ▢ 2 cup whole wheat flour, more or less to make the dough
• ▢ 1 small onion, chopped
• ▢ 3-4 green chilies, chopped
• ▢ 1 teaspoon chaat masala, or to taste
• ▢ 2 tablespoon lemon juice
• ▢ 2 tablespoon oil , and more for frying paratha
• ▢ salt, to taste

Instructions

• Dry off excess water in dal on medium heat while stirring constantly.
• Add onion, green chilies, salt, chaat masala and lemon juice. Mix well.
• Add wheat flour little by little till it forms a rough dough.
• Add oil and knead for 1 minute to make smooth dough. Dough should not be sticky.
• Divide dough into portion and form balls.
• With help of wheat flour roll out dough balls into flat thick paratha.
• Cook paratha on non stick tawa or fry pan with oil till you see golden brown spots.
• Serve hot with chutney.

Notes

The taste greatly depends on dal you are using so add more spices if daal is tasteless.

Dry out as much water as you can from dal so you don't have to add a lot of wheat flour to make dough which will over shadow the taste and flavors of daal.

Add more wheat flour and oil if dough it still sticky.

Use non stick tawa/griddle or pan, or sprinkle atta after rolling flat bread so it doesn't stick.

You can also make Left over Haleem Paratha is the same manner.

Nutrition Information

Serving: 1paratha ,Calories: 546kcal ,Carbohydrates: 76g ,Protein: 21g ,Fat: 20g ,Saturated Fat: 2g ,Trans Fat: 1g ,Sodium: 117mg ,Potassium: 709mg ,Fiber: 22g ,Sugar: 3g ,Vitamin A: 25IU ,Vitamin C: 10mg ,Calcium: 52mg ,Iron: 6mg

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