leftover dal paratha recipe
indian flat bread made from leftover chana dal and freshly chopped methi (fenugreek) leaves.
Prep Time4 hrs 30 mins
Cook Time30 mins
Total Time5 hrs
Servings: 6 paratha
- ¼ cup chana dal (bengal gram) OR 1/3 cup cooked chana dal
- 1 cup tightly packed methi leaves (fenugreek leaves) OR 40 grams methi, chopped (optional) - you can use any greens like spinach etc
- ¼ teaspoon red chili powder (lal mirch powder)
- ¼ teaspoon garam masala powder
- 1 to 2 pinches turmeric powder (haldi)
- ¼ teaspoon ajwain - OPTIONAL - (carom seeds/thymol seeds/oregano)
- ¼ teaspoon jeera - OPTIONAL - (cumin seeds)
- 1 teaspoon finely chopped ginger (adrak)
- 1 to 2 finely chopped green chili (hari mirch)
- 1 cup whole wheat flour (atta) OR 120 grams flour
- salt as required
- 1 to 2 teaspoon ghee or oil as required
- white butter or makhan
- water, if requied for kneading the dough
preparation for leftover dal paratha
soak ¼ cup of chana dal for 4 to 5 hours or over night.
pressure cook the chana dal till soft and cooked. lightly mash the dal with the back of spoon. you can also use left over chana dal.
knead the whole wheat flour with the chana dal, methi or any greens if using, salt, ghee, green chili, ginger, ajwain and jeera.
also add turmeric powder, red chili powder and garam masala powder.
add water if required. if using left over chana dal, you may not need to add the water if the leftover dal has enough water and is not dry. if the leftover dal dish is dry, then you will have to add water.
begin to knead the dough. then add oil and continue to knead into a soft dough just like the dough for chapatis or parathas.
on a dusted rolling board, take a big lemon sized ball of the dough. roll the dough ball with a rolling pin.
with the rolling pin, roll out the parathas with approx 5-6 inch diameter.
making leftover dal paratha
heat a flat griddle or tava. put the paratha on the griddle. when partly cooked on one side, flip the paratha.
apply ghee on the partly cooked side. in the meantime the other side is getting cooked.
now flip it again. now apply ghee on the other side. cook till the underside is crisp and browned. flip again and cook the second side till browned and crisp.
while cooking press the edges of the parathas so that they don’t remain under cooked.
serve dal parathas hot with homemade butter in a true punjabi style. this is how the parathas are devoured by the punjabis…. with lots and lots of butter or makhan as it called locally.