At our home most of the days, we have Parathas for breakfast. However sometimes, Omelette with home baked bread or Dosa make their appearance on our breakfast table. Sometimes when I am missing Gujarati food, I make Bataka Pouva, Bhakhari or Poori for my breakfast! But most of the time it is either Gobhi ka paratha, Aalu ka Paratha, Methi ka Paratha, Mooli ka Paratha, Besan ka Paratha or this healthy Paratha which I make from leftover dal!
I enjoy my Parathas with Pickle or curd! And it is such an easy way to use up leftover dal from the previous night! Actually I make a little extra dal so that these parathas can be made for the breakfast next day 🙂
They are very healthy with Protein coming from daal and Carbs coming from wheat flour. Then they are mildly spiced with garam masala and chili! But the best part about them is that how soft and delicious they turn out to be!!
So enough of the praising the parathas, now let’s make them!!
Leftover Moong Dal (Green gram curry) – 1/4 cup
Whole wheat flour – 1/4 cup (increase / decrease the flour to make a soft but rollable dough)
Green chili, finely cut – 1/2
Garama masala powder – 1/4 teaspoon
Dhania Patta (Cilantro) finely cut – 1 teaspoon
Small onion, finely cut – 1
Salt to taste
1 teaspoon Ghee (Clarified butter) for each paratha
- In a mixing bowl take wheat flour. Add Salt, garam masala, green chili, cilantro and onion to it. Mix well.
- Now add dal one tablespoon at a time to the flour and knead the dough. Keep kneading till the time you get soft but rollable dough. Don’t add water.
- Once the dough is kneaded. Let it rest covered for 15-20 minutes.
- Now take dough ball of the size of a big lemon. Using your rolling pin (Belan) roll a round roti.
- Brush some ghee on the roti. Now fold it like an envelope or in a triangle shape and roll again.
- Heat a tawa / skillet and brush with ghee.
- Once the tawa is hot, drop your rolled paratha on the tawa and cook on one side.
- Once the paratha gets cooked on one side then flip it. Cook on the other side too.
- Once it is cooked on the both the sides, apply 1/2 teaspoon of butter on the paratha and flip it.
- Using a flat spoon cook the paratha till black/ brown specks appear on them.
- Apply ghee on the remaining side and flip again. again using a flat spoon cook the paratha on this side too.
Serve hot with pickle or curd!!
- Don’t use water to knead the dough. it will make your parathas tougher and the softness will be lost.
- Add as much dal to your dough as possible. Just ensure that you are able to roll the dough comfortably.
- You can make the same with any other leftover dal (Lentil curry / lentil soup)..