Sunday, 15 January 2017

Dal Parantha

Dal Parantha  

Come winters and we love eating paranthas of all sorts, aloo, gobhi, mooli, pudina etc.Here I am presenting a new variant, as daughter use to frequently demand something different from routine. Here I have used dal with its chhilka (skin) so that its fibrous content gets utilized. This is prepared using desi ghee and I have also added ingredients like ginger, garlic, ajwain, coriander etc. making it a complete meal giving it delicious taste and healthy content.

I love eating this in winters while sitting in sunshine and found it ideal for breakfast and for children's lunchbox as well.








Preparation Time : 30 Min

Cooking Time : 20 Min

Ingredients : 



  • 2 Cup wheat flour
  • 1/2 Cup split green moong dal soaked in water for 3 to 4 hours
  • 1 Onion chopped
  • 2 Green chilly chopped
  • 1 Tbs Pure ghee plus ghee for cooking
  • 1 Tablespoon chopped garlic greens (optional)
  • 1 inch piece ginger chopped
  • 1 Teaspoon ajwain seeds
  • Salt according to taste
  • 1 Tablespoon chopped coriander
  • Red chilly powder according to taste
  • Water as required to knead the dough
Procedure :  
  • Wash and then Soak Dal in water for 3 to 4 hours. Now rub it so that the chhilka (its skin) gets removed as shown in picture

  • In a bowl take wheat flour, add soaked dal and its skin, chopped onion, green chilly, garlic greens, chopped ginger, chopped coriander, ajwain, salt, red chilly powder and 1 tablespoon ghee mix all ingredients nicely and knead it into a stiff dough







  • Keep this aside for 30 minutes covered with wet cloth


  • Now take a small portion of dough, roll out into a round shape and apply 1/2 tablespoon of ghee on to this as shown in picture



  • Now make a small cut as shown in picture. Hold the corner and make a round of dough
  • Now roll this into a round 




  • Heat a tawa and place the parantha over it. Cook it apply some ghee and turn it, again apply some ghee and cook it on medium flame till it gets cooked from both the sides



  • Serve hot with curd and pickle