Leftover Dal Paratha

Name: Leftover Dal Paratha
Total time: 900 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1 cup Leftover Dal; 2 cup Wheat Flour (Atta); 1/2 teaspoon Red chilli powder; 1 / teaspoon Haldi (Turmeric powder); 1 small Chopped green Chillies; 1 tablespoon Chopped coriander leaves or Kastoori methi; to taste Salt; Oil to finish up the dough and for frying paratha; Ajwain seeds- 1/2 tsp (optional)

Shivani Nilesh Srivastava @cook_9488646

Gorakhpur

How many of you are in the same boat like me when you have leftover dal sitting in the refrigerator and no one is ready to finish that up? Well I face this situation every now and then and this is the most common and easy breakfast that I prepare for my family with leftover dal – Leftover Dal Paratha. Believe me it’s the most simplest and tastiest breakfast in the morning. A very basic recipe that rich in protein and healthy too and also healthy for kids.. #cookingwithkids..

Shivani Nilesh Srivastava @cook_9488646

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Ingredients

10- 15 mins

4-5 servings

1 cupLeftover Dal
2 cupWheat Flour (Atta)
1/2 teaspoonRed chilli powder
1/ teaspoon Haldi (Turmeric powder)
1small Chopped green Chillies
1 tablespoonChopped coriander leaves or Kastoori methi
to tasteSalt
Oil to finish up the dough and for frying paratha
Ajwain seeds- 1/2 tsp (optional)

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Steps

10- 15 mins

1

In a wok, pour the cooked dal. Cook till dry. Let cool.
2

Now pour the dried dal into a large bowl. Add in green chilli, red chilli powder coriander leave, ajwain, salt and mix well..
3

In another bowl or pan, take whole wheat flour.make a well in the center. add salt, oil and about half of the water. bring the mixture together and knead into a smooth soft dough. cover and keep the dough aside for 15 to 20 minutes.
4

After 15 minutes knead the dough again one more time to make it smooth. divide it into 8 equal portions. Using your both palm, make smooth ball and then flatten it out. Also divide the dal stuffing into 8 portions.
5

Now take one flatten dough ball at time. Dip it into dry flour and roll into 3-4 inch diameter circle using rolling pin and board.
6

Put dal stuffing in the center, gather the edges as shown.
7

Wrap stuffing by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape.
8

Gently press stuffed ball on rolling board and dust some dry flour over it.
9

Roll it out into circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
10

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce flame to low.
11

Spread 1/2 teaspoon oil around it's edge with the help of spatula and cook for approx 30-40 seconds.Flip it again and spread 1/2 teaspoon oil around it's edge. Press it with spatula and cook for 30-40 seconds over medium flame. Repeat flip and press process until golden brown spots appear on both sides of paratha.
12

Serve hot with green chutney.