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5 from 2 votes

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.
Course Snack
Cuisine Indian, Pakistani
Keyword Leftover daal Paratha recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 small paratha
Calories 546kcal


  • 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


  • 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.


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.


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