Dhal Paratha

By Jen Booker

March 29, 2020

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 2 for lunch


½ cup leftover dhal

1 cup whole wheat chapatti flout

¼ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin seeds powder

½ teaspoon cumin seeds

pinch of asafoetida

salt to taste

1 tablespoon coriander leaves, finely chopped

1.5 teaspoon oil + oil for cooking parathas


1In a wide bowl, combine wheat flour, salt, turmeric powder, cumin powder, cumin seeds, asafoetida, chopped coriander leaves, leftover dhal and 1 teaspoon oil in a bowl

2Mix everything well and knead it into a smooth dough adding water as required

3Once the dough is ready, add ½ teaspoon oil and knead again

4Cover and keep aside for 15-20 minutes

5Divide the dough into 5 equal parts and make balls out of it

6Dust a little flour and roll out the dough into a paratha

7Heat a non stick pan and place the paratha

8Flip the paratha and add a little oil, flip again and add oil to the other side and flip again to cook

9Cook the paratha until golden brown spots appears on both sides

10Serve with chutney or vegan raita


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