Leftover dal paratha is a great dinner idea using leftover dal from the afternoon. Step by step pictures and quick video recipe.
I have heard about stuffed dal paratha but leftover dal paratha is new to me until last year. It’s so simple yet delicious and quick to prepare. Mostly we make dal once in a week and it usually get over as Aj loves dal. He have it twice a day. But when he doesn’t want rice for dinner, I make this dal paratha these days. It’s quite filling and goes well with simply curd and pickle. If there is cauliflower curry or ladies finger curry, I love to have with it too. This time it was chana masala with roti(matic) for boys and for me dal paratha.
Since we add all spices in dal, its upto you what you add in the paratha. You can even add onions. But I love to keep it simple just by adding some masala powders. If you want more spicy, you can add very finely chopped green chilli and lots of chopped coriander too. My dal is thick, so simply top it with flour and make dough for the paratha. I am big fan of parathas and totally in love with this as of now. Do try it out if you have not yet.
Leftover dal paratha recipe
Equipments (Amazon Affiliate links)
Ingredients
- 1 & ¼ cup Wheat flour/ atta adjust as needed
- ½ cup Dal leftovers
- 1 teaspoon red chilli powder
- 1 teaspoon Amchoor powder
- ½ teaspoon kitchen king masala powder
- ¼ teaspoon garam masala powder
- ⅛ teaspoon turmeric
- 1 tablespoon ghee
- Salt as needed
- Water as needed
Instructions
- Take atta, leftover dal, spice powders, salt, turmeric and ghee in a mixing bowl. Mix well.
- If you need water add little to make a dough. If it is sticky sprinkle more flour and make a non sticky soft dough.
- Rest 10 mins and divide into 7-8 equal sized balls. Reset 10 more mins.
- To make paratha, take a ball, flatten evenly by giving it a press against counter top. Dust it generously with flour.
- Spread to thick parathas. sprinkle flour for dusting if needed.
- Heat pan/ tawa side by side and cook both sides with generous drizzle of oil or ghee until golden spots appear. Press gently while cooking to ensure even browning.
Video
Notes
- The wheat flour quantity varies according to water content in dal.
- You can increase dal quantity too if you want.
- I like to poke the parathas here and there with spatula so that it gets cooked easily.
- Cook in medium flame after flipping.
Leftover dal paratha method:
- Take atta, leftover dal, spice powders, salt, turmeric and ghee in a mixing bowl. Mix well.
- If you need water add little to make a dough. If it is sticky sprinkle more flour and make a non sticky soft dough. Rest 10 mins and divide into 7-8 equal sized balls. Reset 10 more mins.
- To make paratha, take a ball, flatten evenly by giving it a press against counter top. Dust it generously with flour.
- Spread to thick parathas. sprinkle flour for dusting if needed.
- Heat pan/ tawa side by side and cook both sides with generous drizzle of oil or ghee until golden spots appear. Press gently while cooking to ensure even browning.
Serve hot with any subji. I had with chole.
Hi Rajeshwari,
The dal roti looked so yummy…will definitely try it. Making them on iron tawa would surely add to the taste. I had a small feedback. Kneading the dough using plastic gloves seemed quite weird…was wondering why. Using plastic with oil and spices may not be a good idea as it may leave remnants in the dough…which is unhealthy. Dough is made using bare fingers all over the world.
Thank you for your feedback. Will sure consider the suggestion. I don’t like dough sticking to my hands, so initially I use until I get a gathered mass. Then use bare hands. The gloves are food safe though.