Dal Paratha (Stuffed Dal Paratha)


For the Stuffing

  • 1 cup skinned yellow lentil (mung dal)
  • 1 cup water to cook the dal
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp amchur powder (mango powder)
  • 2 green chillies, chopped finely
  • 2 tbsp chopped coriander leaves
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 2 tsp oil

For the Paratha Dough-

  • 2 cups whole wheat flour
  • 2 tbsp oil
  • Warm water for kneading
  • Salt to taste

Method –

  1. Wash and soak the dal for 30 minutes. Drain in a colander and set aside
  2. Heat oil in a pan
  3. Add cumin seeds
  4. When it splutters, add dal
  5. Sauté for 2-3 minutes.
  6. Add turmeric powder
  7. Add the water and once it boils, lower the heat completely
  8. The water should evaporate completely and the dal should remain whole and separate
  9. Add red chilli powder, coriander powder, amchur powder, green chillies, salt and mix well. Set aside
The dal ready for stuffing
  • Take the whole wheat flour in a bowl
  • Make a well in the centre and add salt and oil
  • Pour warm water as required and bring the mixture together
  • Knead into a soft smooth dough
  • Keep the dough covered for 20-30 minutes
  • Make medium sized balls from the dough
  • Take one ball of dough, roll and flatten it
  • Dust with some flour and roll it in a circle of 5-6” diameter
  • Place the dal stuffing (about 2 tbsp) in the centre, keeping some space from the side
  • Bring the edges together and join them
  • Join the edges well so that the filling doesn’t come out
  • Roll the filled ball of dough using some dry flour to dust. It should be rolled thin preferably
  • Now place the rolled paratha on a heated tava. The tava should be hot
  • When the base is partly cooked, flip it
  • Now when the top is also partly cooked, flip again
  • Spread some oil on the both the partly cooked sides
  • It will have brown spots
  • Press the paratha edges with a spatula so that the edges are fried well
  • Serve with extra butter, yogurt and pickle

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