Dal Paratha Recipe - Yummy Traditional

Dal Paratha Recipe

                                                                      
dal paratha recipe with step by step photos


Dal Paratha || Paratha Recipe || How to Make Dal Paratha with step by step photos                 

Dal Paratha is similar to any stuffed paratha like aloo paratha, mooli paratha, keema paratha. chana dal paratha is a whole wheat flatbread stuffed with a spiced chana dal, more popular made in almost all over the Pakistani/Indian homes in breakfast, Tasty and delicious dal stuffed paratha is served with tea, omelet, or any type of pickle, personally, I love to have it with hot tea

I prepared dal paratha with fine flour if in your area isn’t available easily then you can make it at home. Take ½ cup all-purpose flour and ½ cup wheat flour mix them together and can be used instead of fine flour as well as can be prepared with simple wheat flour as desired
                      
                                                                         
how to make dal paratha


I soaked chana dal for 2 hours in the warm water and cook it by adding a few whole spices. usually, chana dal is cooked with a little amount of water for stuffing because wet dal mixture can become out from your paratha additionally won't be able to roll out paratha, 

Here I will tell you 3 types of making paratha, simple dal paratha, Balder dal paratha, and square dal paratha you can follow accordingly to your desire, additionally, you can make dal kachori with the same dal stuffing, So lets a go-ahead 

                                  
                                                            
stuffed paratha


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ingredients-of-dal-paratha


Firstly soak the dal in hot water for 2 hours set aside

soak-chana-dal


Meantime prepare dal paratha dough, take a large bowl sift the flour if needed then add all dough ingredients  

sift-the-flour
add-powder-and-oil-in-flour


Mix them well and start kneading the dough by adding lukewarm water little by little, should be not soft nor hard dough


mix-flour-very-well
should-be-not-hard-dough


Cover the dough with cling wrap or any plate/lid and rest it set aside

cover-the-dough-with-plate


Take a medium pot and put soaked and drained lentils into the pot, pour ½ cup of water and all spices, bring to a boil and cover the lid cook the lentil on medium flame 

put-all-whole-spices-in-dal
bring-the-dal-to-boil


Keep stirring occasionally until water has evaporated, turn off the flame and let it cool down then coarsely ground it in the food processor or any mortar, dal stuffing should be in dried powder foam, set aside.

cook-dal-and-grind-it
chana-dal-stuffing-should-be-like-a-dried-powder


After resting divide into equal portions of the dough, Flatten them between palm like a disc, take one flattened ball at a time, dust it into dry flour start rolling_Roll into 4 diameters, keep the edges thinner than the center_Place 1 portion of dal stuffing in the center

shape-into-a-ball
place-1-portion-of-dal-stuffing-in-the-center


Gather all the edges and pinch it into the center, s
eal it tightly and flatten by pressing very gently, place it on the plate


gather-all-edges-of-the-dough-ball
seal-the-stuffing-dough-ball


Take one dough ball and flatten it between your palms, start Rolling in a circular shape approx 6-7 inches, now spread little ghee over the entire surface, sprinkle dry flour over it

roll-out-the-dough-ball
apply-ghee-over-paratha


And hold both edges 1/3 inch wide strip with your first two fingers, lift and fold backward 


fold-the-paratha
lift-and-fold-backward

Start rolling the strips like a snail, press the end gently in the middle, dust some dry flour on the rolling surface and press the snail roll gently with the hand 


start-rolling-the-strips
press-the-end-the-gently


Now place 1 portion of dal stuffing in the center, gather the edges, pinch it into the center, set aside


place-1-portion-of-dal-stuffing-in-the-center
pinch-into-the-center


Take one ball and flatten it between your palm, start rolling in a round shape with 3-4 diameters first, apply little ghee on the rolled out roti then sprinkle some dusting flour


roll-out-the-dough-ball
apply-ghee-over-paratha


Fold from right then left right after fold from upward then downward, it will look like a square box then press lightly with fingers then roll it out like a normal paratha size, then place 1 portion of dal

paratha-dough-look-like-square--box
place-1-portion-of-stuffing-dal


Place dal stuffing in the center of the rolled out paratha, Repeat the same last process to make square paratha

stuffing-in-center-of-dough-ball
fold-the-paratha


Set aside all stuffed paratha balls


keep-aside-the-stuffed-paratha-ball

First heat the Tawa/skillet on high flame, Dust flour on the working surface and start rolling the dal paratha approx 6-7 inches in round shape, now place it onto hot Tawa and Cook, After a few seconds you may notice a few bubbles come on top


roll-out-dal-paratha
cook-the-paratha


Now time to flip it should have a few brown spots on it cook on another side as well, apply some ghee then flip it, fry another side the same way by pressing the spatula


now-time-to-flip
apply-ghee-over-paratha


Once cooked from both sides transfer to the serving plate, the same method will be done with all types of parathas cooking


cook paratha-from-both-sides


Roll out then put on hot Tawa and apply little ghee 


roll-out-paratha
put-on-hot-tawa


Cook from both sides, until nicely golden brown, transfer to the serving plate


cook-paratha-from-both-sides
cook-paratha-until-golden-brown-colour


Note: Repeat the same process with all types of remaining dal paratha...

                                                                   
paratha recipe






Dal paratha is a whole wheat flatbread stuffed with a spiced chana dal, more popular made almost all over the Pakistani/Indian homes for breakfast

Ingredients of Dough:
  1. 3 cups, of fine flour
  2. ½ tsp, salt
  3. 1 tbsp, milk powder
  4. 1 tbsp, oil
  5. ½ cup, lukewarm water
  6. As required ghee/oil for frying
Ingredients of filling:
  1. 1 ½ cup, chana dal soaked in hot water for 2 hours
  2. 1 tsp, chopped garlic cloves
  3. 1 tsp, chopped ginger
  4. 1 tsp, coriander seeds
  5. 8-10, whole red chilies
  6. 1 tsp, black peppercorn
  7. 1 tsp, cumin seeds
  8. Salt to taste
How to make the Dal paratha?
  1. Take a large bowl to sift the flour if needed then add salt, milk powder, and oil
  2. Mix them well and start kneading the dough by adding lukewarm water little by little
  3. Should be not soft or hard dough
  4. Cover the dough with cling wrap or any plate/lid and rest it set aside
  5. Take a medium pot and put soaked and drained lentils into the pot, pour ½ cup of water 
  6. Add black peppercorn, whole red chilies, ginger, garlic, coriander seeds, cumin seeds along with salt
  7. bring to the boil and cover the lid cook the lentil on medium flame 
  8. Keep stirring occasionally until water has evaporated,
  9. Turn off the flame and let it cool down then coarsely ground it in the food processor or any mortar,
  10. Note, Dal stuffing should be in dried powder foam, set aside..
  11. After resting divide into equal portions of the dough,
  12. Flatten them between palms like a disc,
  13. Take one flattened ball at a time, dust it into dry flour start rolling,
  14. Roll into 4 diameters, keep the edges thinner than the center
  15. Place 1 portion of dal stuffing in the center
  16. Gather all the edges and pinch them into the center,
  17. Seal it tightly and flatten it by pressing very gently, Place on a plate
  18. Take one dough ball and flatten it between your palms, start Rolling in a circular shape approx 6-7 inches,
  19. Now spread little ghee over the entire surface, sprinkle dry flour over it
  20. And hold both edges 1/3 inch wide strip with your first two fingers, lift and fold backward 
  21. Start rolling the strips like a snail,
  22. Press the end gently in the middle,
  23. Dust some dry flour on the rolling surface and press the snail roll gently with the hand 
  24. Now place 1 portion of dal stuffing in the center,
  25. Gather the edges, pinch them into the center, set aside
  26. Take one ball and flatten it between your palm, start rolling in a round shape with 3-4 diameters first
  27. Apply little ghee on the rolled out roti then sprinkle some dusting flour
  28. Fold from right then left to right after folding from upward then downward
  29. It will look like a square box then press lightly with fingers then roll it out like a normal paratha size, then place 1 portion of dal 
  30. Place dal stuffing in the center of the rolled out paratha
  31. Repeat the same last process to make square paratha
  32. Set aside stuffed paratha balls
  33. First heat the Tawa/skillet on high flame
  34. Dust flour on the working surface and start rolling the dal paratha approx 6-7 inches in a round shape
  35. Now place it on to hot Tawa and cook
  36. After a few seconds, you may notice a few bubbles come on top
  37. Now time to flip it should have a few brown spots on it cook on another side as well,
  38. Apply some ghee then flip it, fry another side the same way by pressing the spatula
  39. Once cooked from both sides transfer to the serving plate
  40. The same method will be done with all types of paratha cooking
  41. Cook from both sides, until nicely golden brown, transfer to the serving plate
  42. it can be served with picklesomeletand kabab as well as mixed veggie raita and tea
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