Dal Paratha Recipe – Easy Wholewheat Flatbread with Spices

Last Updated on 2 months by Neha Deshmukh

Dal Paratha Recipe – Easy Wholewheat Flatbread with Spices

Hey everyone! If you’re anything like me, you always have a little bit of leftover dal hanging out in the fridge. And honestly, sometimes just reheating it feels…well, a bit boring. That’s where these Dal Parathas come in! They’re a fantastic way to transform yesterday’s dal into a delicious, satisfying meal. I first made these when I was trying to reduce food waste, and now they’re a regular in my kitchen – my family absolutely loves them!

Why You’ll Love This Recipe

These Dal Parathas are seriously the best of both worlds. They’re comforting, flavorful, and surprisingly easy to make. Plus, they’re a brilliant way to sneak in extra protein and fiber. Think of them as a spiced-up, super-powered flatbread! They’re perfect for a quick weeknight dinner, a packed lunch, or even a festive breakfast.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup leftover dal curry
• 2 cups wholewheat flour (atta)
• ½ cup all-purpose flour (maida)
• 1 tsp cumin powder (jeera powder)
• ½ tsp turmeric powder (haldi powder)
• 1 tsp red chilli powder
• 1 tbsp kasuri methi (crushed dried fenugreek leaves)
• 4 tbsp chopped coriander leaves
• 2 + 1 tbsp oil
• Salt to taste
• Warm water as required
• Ghee as needed (for cooking)

Ingredient Notes

Let’s talk ingredients for a sec!

• Leftover Dal: Seriously, any dal works! I usually use toor dal or masoor dal, but chana dal is also fantastic. Just make sure it’s not too watery.
• Wholewheat Flour (Atta): This is the star of the show, giving these parathas a lovely nutty flavor and a healthy boost.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores.
• Ghee: Ah, ghee! The clarified butter that makes everything better. You can use any type you prefer – desi ghee (traditional Indian ghee) has a particularly lovely flavor, but regular ghee works just fine. Some people even use a mix of ghee and oil for a richer taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, if your leftover dal is a little chunky, give it a quick blend until it’s smooth. Transfer it to a mixing bowl.
2. Now, add the wholewheat flour, all-purpose flour, cumin powder, turmeric powder, red chilli powder, kasuri methi, coriander leaves, 2 tablespoons of oil, and salt to the bowl.
3. Time to get your hands dirty! Mix everything together really well.
4. Gradually add warm water, a little at a time, and knead it all into a soft, pliable dough. It shouldn’t be sticky, but it should be nice and smooth.
5. Once the dough comes together, coat it with the remaining 1 tablespoon of oil. This prevents it from drying out. Cover it with a clean towel and let it rest for 15-30 minutes. This resting time is important – it allows the gluten to relax, making the parathas easier to roll.
6. Divide the dough into 12 equal balls.
7. On a lightly floured surface, roll each ball into a thin, round paratha using a rolling pin. Don’t worry if they’re not perfect circles – rustic is charming!
8. Heat a flat pan (tawa) over medium heat.

9. Cook each paratha with ghee until golden brown spots appear on both sides. Flip it over and cook the other side. You can press gently with a spatula to ensure even cooking.

10. Once cooked, stack the parathas in a kitchen towel-lined container to keep them soft until serving.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Use warm water: Warm water helps the dough come together more easily.
• Roll evenly: Try to roll the parathas to a consistent thickness for even cooking.
• Don’t overcrowd the pan: Cook the parathas one at a time to ensure they get nicely browned.

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the amount of water slightly.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ tsp or omit it altogether.
  • Medium: Stick to the 1 tsp of red chilli powder.
  • Spicy: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: During Holi, serve these with a side of sweet lassi. For Lohri, pair them with makki di roti and sarson da saag – a classic Punjabi combination!

Serving Suggestions

These Dal Parathas are incredibly versatile. They’re delicious on their own, but even better with:

• A dollop of yogurt (dahi)
• A side of pickle (achar)
• A bowl of fresh salad
• A cup of chai (tea)

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them on a flat pan or in a microwave.

FAQs

What type of dal works best for this paratha recipe?

Honestly, any dal you have on hand will work! Toor dal, masoor dal, and chana dal are all great choices.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

How can I prevent the parathas from becoming hard?

Coating the dough with oil and storing the cooked parathas in a kitchen towel-lined container will help keep them soft.

What is kasuri methi and where can I find it?

Kasuri methi is dried fenugreek leaves. It has a unique aroma and flavor. You can find it at most Indian grocery stores or online.

Can I cook these parathas on a griddle instead of a flat pan?

Yes, you can! A griddle will work just fine, but you might need to adjust the heat slightly.