This is one dish I never really grew up with, but I saw these Dal Paratha being made on several websites so I thought I would take a stab using my mom’s Dal Lahsuni recipe. I wanted something super flavorful that sort of resembled Thepla and I really think I achieved that. I recommend spicing up your dough more than you think you need to because I think it mellows out later in the process. I also recommend blending the dal into a paste before mixing into your wheat flour, just for a more smooth consistency. Check this dish out today, and never waste another serving of dal again!
Dal Paratha
Dal Paratha are a great way to to use up extra lentils that you have laying around. They come together super quick and are an easy protein boost to regular tortillas. Check em out!
Servings 12 Paratha
Ingredients
- 1.5 cup leftover dal, blended I used leftover dal lahsuni, if your dal isn't seasoned be sure to add all of your spices.
- 1.5 cup wheat flour or atta plus additional for dusting
- 1/4 cup kasuri methi
- ghee for greasing your hands plus additional for frying
Instructions
- Combine all of your ingredients in a bowl and knead until you have cohesive dough. Grease your hands with ghee and knead for a few seconds.
- Divide the dough into 12 balls and pat them down slightly. Let the dough rest in a covered bowl for 15 minutes.
- To roll out your paratha, dust one ball in whole wheat flour and roll out until it's about as thick as bhakhri or pie crust. If you want a flaky paratha roll up the paratha into a ball and roll out again.
- To fry, place the paratha on a hot frying pan until one side is partially cooked. Flip it over and put a little ghee or oil in a thin layer on the partially cooked side. Flip it again and put a little ghee on the paratha. Serve with yogurt or any sort of pickle!
