Dal paratha is a very popular in Rajasthan and Gujarat, dish prepared with whole wheat flour, dal and spices.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1 cup whole wheat (or multigrain flour)
- 1/2 cup cooked toor dal
- 1/2 teaspoon ginger (grated, (optional))
- 1/2 teaspoon jeera(cumin) seeds
- 1/4 teaspoon carom seeds (ajwain)
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon amchur powder ((optional))
- 1/2 teaspoon garam masala powder
- salt (to taste)
- 2 tablespoon chopped coriander (or little kasuri methi)
- 2-3 tablespoon oil (or ghee for cooking)
- 1/3 cup water (for kneading)
Method
- In a large bowl, add wheat flour, cooked dal, coriander leaves, jeera (cumin) seeds, ajwain, turmeric powder, red chili powder, garam masala, amchur powder, oil, and salt. Mix well.
- Add very little water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for at least 10-15 mins.
- Make balls from the dough. I was able to get six balls.
- Roll the parathas to 3-inch diameter using a chapati roller. Then spread little oil or ghee on it using a spoon. Fold from left and then right, as seen in this picture.
- Again spread oil and sprinkle some wheat flour. Fold from the top and the other side covering the previous fold (from the bottom). It should look like a square. Then roll it to a slightly thick square-shaped paratha.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top. Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Dal Paratha or Dal ka paratha with curd, pickle, raita, or any gravy of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.