Leftover Daal Paratha By Recipe from The MisFits
Ever wondered what to do with that extra dal from last night’s meal? Instead of letting it go to
waste, transform it into delicious and wholesome parathas! In our home, these parathas are a
family favorite, and they make for a satisfying breakfast, lunch, or even a lunchbox treat for
kids.
The beauty of this recipe lies in its versatility—feel free to mix in finely chopped veggies like
spinach or carrots to boost the nutrition. Pair these soft, flavorful parathas with your favorite
raita or pickle for a complete, comforting meal.
A little creativity in the kitchen can turn leftovers into something exciting, proving that good
food never goes to waste!
Ingredients:
- 1 cup leftover daal, any (dry it completely leaving no water on day of cooking)
- 1 1⁄2 cup Whole wheat flour
- 1⁄2 tsp Kashmiri red chilli powder
- 1⁄2 tsp chaat masala
- 1⁄4 tsp garam masala, optional
- 1⁄4 tsp carom seeds (ajwain)
- 1⁄4 cup yogurt, for a soft dough
- Fresh coriander leaves, finely chopped
- 2 tbsp onions, finely chopped
- Salt, to taste
- Ghee or oil, as required
Method:
Prepare the Dough: In a mixing bowl, combine the leftover dal, whole wheat flour, curd, chili powder, chaat masala, garam masala, carom seeds, salt, coriander leaves, and onions. Mix well and knead into a soft dough. If the dough feels sticky, add more flour gradually until it reaches the right consistency. Cover and let it rest for 15 minutes.
Rolling the Paratha:
o Divide the dough into equal-sized portions.
o Lightly dust a rolling board with flour. Take one portion of dough, roll it into a ball, and
flatten it slightly.
o Roll it out into a round shape, about 6-7 inches in diameter. If you prefer layered
parathas, apply a little ghee on the surface, fold it into a square, and roll it out again.Cooking the Paratha:
o Heat a tawa (griddle) on medium heat.
o Place the rolled-out paratha on the hot tawa and cook for a minute or until bubbles start
to appear.2
o Flip it over, spread a little ghee, and cook until golden brown spots appear. Repeat on
the other side, pressing gently with a spatula for even cooking.
o Once cooked, remove from the tawa and keep warm.Serve hot with cooling raita, yogurt, pickle, or a simple chutney.
