Thursday, March 7, 2013

Dal Parathas

This is a great way to use any leftover dal that you may have. After Sunday night's dinner I had some dal left so I used it to make these soft and delcious parathas (flatbreads). They hardly take anytime at all and are an excellent way to remain any leftover dal as its a completely different dish, so you wont be bored eating leftovers. I actually always make some extra dal so that I can make these the next day. They are great to have the next day for breakfast or take them for lunch to work.



Any left over dal (In this case toor dal find the recipe here The Humble Dal Chawal)

Atta (wholewheat flour)

Vegetable oil (2 tsp per paratha)

I am not giving any exact measurements as it really depends on the quantity and consistency of your dal.


Add the flour to the left over dal till you get a good moist dough with a workable consistency. Its all about touch and feel in this case. You don't need to add any salt or seasoning as the dal is full of flavour. Now divide the dough into small rounds. Keep some dry atta in a separate plate (this is for dipping)Flatten the round dough ball and dip it in dry atta (wholewheat flour) Using a rolling pin roll out the dough ball thin and round (mine are usually 12 cm rounds). Make sure its uniformly thick and not too thick around the edges. 

Take a non stick skillet/tava and heat it. Once hot enough put the flat dough disc onto it. Turn the dough disk after the underside has slightly cooked. Take a tsp of oil and spread it on the top. Now flip it again and press down with a spatula so that it puffs up. Now flip it again and spread a little on this side too. Give a final flip and press down. Remove from the pan. Repeat the process for the rest of the parathas. Serve with Coriander Chutney


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