Daal paratha recipe| Lentil stuffed paratha recipe|Daal ka paratha|

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour has a nutty flavor and is more nutritious.

cooked lentils

🥗Healthier: cooked chickpeas

💰Cheaper: canned beans

Canned beans are convenient and cost-effective.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Bell pepper adds flavor without heat.

Wash and soak chana dal in water.

Boil the chana dal with salt, turmeric, and chopped ginger and garlic until soft.

Let the boiled dal cool down.

Grind the cooled dal in a chopper or grinder until it reaches a thick texture without adding water.

Add roasted cumin powder, salt, red chili powder, finely chopped green chili, and chopped coriander leaves to the dal mixture; mix well.

Knead the whole wheat flour into a dough and let it rest.

Take a portion of the dough and roll it into a ball.

Flatten the dough ball slightly and place a spoonful of the dal mixture in the center.

Seal the edges of the dough around the filling and shape it into a ball again.

Gently roll out the stuffed dough ball into a flat circle, ensuring it doesn't break.

Heat a skillet over medium heat and place the rolled paratha on it.

Cook the paratha on both sides until golden brown, about 3-4 minutes each side, flipping occasionally.

Use a cloth to press down on the paratha while cooking to create a nice design.

Brush the paratha with ghee while cooking for added flavor.

Once cooked, remove the paratha from the skillet and repeat with the remaining dough and filling.

Serve the parathas hot with yogurt or halwa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens