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Home Dish LEFTOVER BROWN LENTIL PARATHA: (leftover Brown Daal ka paratha)

LEFTOVER BROWN LENTIL PARATHA: (leftover Brown Daal ka paratha)

Name: How to cook LEFTOVER BROWN LENTIL PARATHA: (leftover Brown Daal ka paratha) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Lubna’s Kitchen

LEFTOVER BROWN LENTIL PARATHA: (leftover Brown Daal ka paratha)

Leftover lentil (dal ) paratha is healthy Punjabi style flatbread made from leftover dal (lentils curry), flour, spices, and veggies. It is perfect for breakfast, or brunch with a side of yogurt, pickle, or your favorite curry.

Ingredient

Food ration :

8 servings

Cooking time :

25 minutes

& 1/2 cups all purpose flour / whole wheat flour

3/4 cup

brown lentil leftover

small onion finely chopped

green chilli finely chopped

1/2 cup

Coriander finely chopped

1/2 tsp

salt

1/2 tsp

Chaat masala

1/4 tsp

turmeric powder

1/4 tsp

red chilli powder

1/4 tsp

coriander powder

1/4 tsp

carom seeds (Ajwain)

1 tsp

oil for coating the dough

as needed

Ghee or oil for roasting the Paratha

Cooking instructions

* Step 1

🌻Make the dough: In a large bowl or the stand mixer bowl combine all the ingredients and oil as well and Knead into a soft dough. You may need little to no water depending on your dal consistency. knead the dough well and Cover the dough with a lid or plastic wrap & let it rest for about 10-15 mins.

* Step 2

🌻Roll the paratha: Divide the dough into 8-10 equal size portions and roll them into smooth balls. Working with one ball at a time, roll it in dry flour, and place it on the rolling board. Flatten it with your fingertips

* Step 3

Using a rolling pin, roll the ball into a circle slighter thicker than roti. Use dry flour as required to roll the paratha. The paratha should be slightly thicker than the regular chapati.

* Step 4

Heat a griddle (tawa) or pan to medium heat. Once it's hot, lift rolled out paratha and transfer it to the hot griddle.

* Step 5

🌻Roast the paratha: Cook the dal paratha on one side and flip when you start seeing some bubbles form on the surface. While the second side is cooking, apply some ghee / oil to the paratha's top (roasted) part

* Step 6

Again flip & let the side with ghee/ oil roast. Repeat the same step with the other side too. Once both sides are well cooked, remove from the griddle onto a plate and apply more ghee on top.

* Step 7

Serve paratha hot with a side of achar (pickle) or ketchup or chutney along with spiced yogurt (curd) or raita, and a cup of hot tea for breakfast! Enjoy!!

* Step 8

✅NOTES:

* Step 9

➡️Amount of flour Depending on the dal consistency, you may need more flour. I've used thick dal for this recipe, if you are using a thin consistency dal, add flour as needed.

* Step 10

➡️ Let the dough rest for at least 10 minutes. The gluten will develop and it will be easier to roll. The tough dough will result in hard and dry parathas and too much water will make the dough sticky to roll so the right consistency is important. ➡️Adjust spices to your taste

* Step 11

➡️ Let the pan get hot before adding the paratha to cook. Roast the parathas flipping frequently and for a shorter duration to get soft parathas. ➡️For vegan swapping the butter or ghee for oil. Use oil like canola or vegetable.

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