Leftover Dal Parathas

I have a self proclaimed fame to be the Leftover Dal Paratha cooking Queen of my two member family :D. Ok that was no PJ, i love making parathas, be it stuffed or plain, with leftover dry veggies or some dal, . its fun, easy and super delicious. You must have heard of dal parathas, where one kneads the flour with a dal and no water. Yes one more form of missi roti apart from the my previous one from scratch. Iam a fan of this kind of parathas, swati ka dal wala paratha series is what anna calls it, and yeah i can make parathas like this anytime, and i love them, they are so soft and so tasty.

In this line i have some really funny story to share with you, yeah where i unintentionally fooled my frens, just two months after my marriage i had a few frens from college at my place, and i had prepared dal parathas, my frens were super impressed, and they assumed that i have made this paratha from scratch, and were all praises about me, yes i was the great creator of that tasty dal 😉 but the paratha was not that innovative as they were going gaga about it, 🙂 but i was enjoying it, and i kind of gave them the recipe as if from scratch, i hope one day i tell them the trick behind it.

I love it when i without any extra efforts inculcate punjabi cuisine and start loving it too, so here we go with my dal paratha.. made by kneading my LASOONI DAL PALAK into the flour to form the dough for the paratha.
A similar worthy dal paratha is by kneading the toote hue urad ki dal wale parathe.. believe me its another delight.


Ingredients

  • Atta as per 
  • Leftover Dal (cooked)
  • 1 small Onion finely chopped(optional if your dal already has lots of onions)
  • 2 Green chilies, finely chopped
  • Coriander leaves, finely chopped
  • 1 tbsp. vegetable oil
  • Salt to taste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric pwd
  • 1 -2 tsp coriander pwd
  • Butter / Oil for cooking the paratha
  • 1/2 tsp chat masala
  • 1 tsp pickle masala / oil (optional)



Directions

  1. Mix all the ingredients. Add enough dal to make a dough of rolling consistency(remember we dont use water here, if you think your dal wasnt dilute enough, use some milk, i havent used it ever). Cover it and keep aside for 15 minutes.
  2. Then make small balls and roll them like parathas, Check out the six way to roll the parathas here
  3. Put the paratha on the tava and cook applying ghee until done.



4. Serve with curd and chutney of your choice. Our all time favorite, the dhaniya pudine ki chutney

The uraddal parathe look like this:
Thanks frens for reminding me…
This again goes to Srivalli, the Mela Queen’s Roti Mela.

 

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