Wednesday, 16 April 2014

Daal Ka Paratha :: Punjabi lentil flatbread :: Leftover daal Parantha

I am getting big on Punjabi recipes these days. It’s not intentional at all, just that I do prepare them most of the time and it being Summer time I am getting more chances of clicking photos of what I am cooking. So, here it is – another Punjabi daal recipe from my kitchen ; Daal Ka  Paratha. I always used to believe that this is one of the simplest paratha recipe anyone can ever prepare. But recently while chatting to another blogger friend who happens to be a South Indian, I realised things are always greener on the other side. While I believe preparing a perfectly fluffed Idli is no piece of cake, she assumed the same for this Daal Ka Paratha. So the next time I prepared it, I clicked the pictures so I could post the recipe for her and all those who  get scared by just the name of it. this really is the simplest of all Parathas, trust me on that.

There are two different ways of making Daal ka Paratha, one by the usualy stuffing/filling method. Another one is to knead the lentil into the dough itself with spices. I like both of them equally but since the later one is simpler I often end up making this one for breakfast. It uses the leftover daal so that’s another plus point . I usually tend to prepare Dal-rice on Fridays to keep it lighter, and keep a bowl full of Daal aside to prepare these Parathas the next morning. Although you may use any yellow variety of daal to prepare these, I personally like Urad daal  ( Split yellow lentil ) for this recipe. It results in the softest parathas, with a distinctive taste. Throw in some chopped onion, and spices and you are done for  a wholesome and delicious meal.

I often serve it with dry potato sabzi and raita aside, since that’s for Breakfast. But if you are serving for lunch or dinner, any curry or runny sabzi would go well with it.


  • 1 cup leftover urad dal ( cooked with 3 cups of water, turmeric and salt )
  • 2 ½ cup whole wheat flour ( atta)
  • ½ cup warm water ( or less, depending on the flour quality )
  • 1 large onion, chopped very fine
  • A handful of coriander leaves, washed and chopped
  • 1 green chili, chopped very small ( optional)
  • Salt to taste
  • 1 tsp Garam Masala
  • 1 tsl red chili powder, coriander powder each
  • Oil for roasting 


  • Transfer cooked Urad dal to a big mixing bowl, add flour to it and fold in together with the help of a spatula or big spoon. Add more flour if it seems too sticky.
  • Once everything start coming together, add onion, green chili, coriander leaves and all the spices and start kneading with the help of warm water.
  • Keep it aside for 10-15 minutes. Pinch small dough balls of equal size
  • Roll each dough ball into a circle and roast on a griddle ( tawa) on a medium flame, flipping and applying oil at both sides
  • Enjoy these crispy yet soft parathas hot and fresh, with any curry of your choice and chilled Raita by the side


  • You may also add a tbsp. of Kasuri Methi ( dried fenugreek leaves ) to the dough for more aromatic taste
  • Adding red chili powder Is optional and you may add black pepper instead, if you like
  • I sometimes add ½ tbsp. of grated ginger as well to this dough, love the flavour it brings along. 


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