Daal Paratha
Daal Paratha is a flatbread stuffed with spiced lentil mixture, prepared by kneading dough and cooking on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for the dough) | 500 | Grams |
| Water (for kneading the dough) | 250 | Milliliters |
| Cooked Lentils (masoor or moong dal, cooked and drained) | 300 | Grams |
| Onion (finely chopped) | 1 | Count |
| Green Chili (finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Coriander Leaves (finely chopped) | 1 | Bunch |
| Cumin Seeds (whole) | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 0.5 | Tsp |
| Salt (divided for dough and filling) | 2 | Tsp |
| Ghee (for cooking) | 50 | Grams |
Instructions
- In a large bowl, mix whole wheat flour with 1 tsp salt and gradually add water to knead a soft dough. Cover and let it rest for 30 minutes.
- In a pan, heat 1 tbsp ghee and add cumin seeds. Once they splutter, add chopped onion, green chili, and ginger. Sauté until onions are translucent.
- Add cooked lentils, turmeric powder, red chili powder, and 1 tsp salt to the pan. Mix well and cook for 5 minutes. Stir in chopped coriander leaves and let the mixture cool.
- Divide the dough into equal portions and roll each into a ball. Flatten each ball slightly and place a spoonful of lentil mixture in the center. Seal the edges and roll into a paratha.
- Heat a griddle and cook each paratha on both sides, applying ghee, until golden brown and cooked through.
Prep
- Soak lentils for 2 hours before cooking.
Kitchen equipment
Griddle