Leftover dal paratha is a smart and tasty way to use extra dal from the previous meal. The dal is kneaded into the flour with spices, coriander, and green chillies, creating a soft dough. Rolled into parathas and roasted on a hot tava, they turn golden, flaky, and full of flavour. This recipe reduces food waste while serving a wholesome dish that works for breakfast, lunch, or dinner.
Take wheat flour in a mixing bowl and make a hollow in the centre. Add leftover dal, salt, cumin seeds, green chillies, coriander, and a little oil. Mix everything well so the dal spreads evenly into the flour. Add water as needed and knead into a soft dough.
Description - Step 2
Rest the dough
Cover the dough and keep it aside for 15–20 minutes to set. This resting time allows the flour to absorb the dal completely and makes rolling easier. After resting, grease your palms with a little oil and knead again to smooth.
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Roll the paratha
Pinch a portion of the dough and shape it into a ball. Dust it with dry flour and roll it into a round of 3-4 inches. Spread oil lightly, fold in half, grease again, and fold once more into a triangle. Roll it out again into a slightly thick paratha. For square parathas, fold the sheet in layers before rolling.
Description - Step 4
Roast on tawa
Heat a tawa on medium flame and grease lightly with oil. Place the rolled paratha on the tawa. Roast one side until brown spots appear, then flip. Drizzle oil along the edges and on top, roasting both sides until crisp and golden. Repeat with the remaining dough balls.
Description - Step 5
Serve hot
Once done, stack the parathas on a plate or serve directly. They taste best when hot and crisp, straight from the tawa.
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Indian
Easy
Main Course