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, and keema paratha. Chana dal paratha is a whole wheat flatbread stuffed with a spiced chana dal, more popular and made in almost all over the Pakistani/Indian homes for 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
I soaked chana dal for 2 hours in 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 the wet dal mixture can become out from your paratha additionally won't be able to roll out the 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 let's a go-ahead
Firstly soak the dal in hot water for 2 hours set aside
Meantime prepare dal paratha dough, take a large bowl sift the flour if needed then add all dough ingredients
Mix them well and start kneading the dough by adding lukewarm water little by little, should be not soft nor hard dough
Cover the dough with cling wrap or any plate/lid and rest it set aside
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
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.
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
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, and sprinkle dry flour over it
And hold both edges 1/3 inch wide strip with your first two fingers, 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
Now place 1 portion of dal stuffing in the center, gather the edges, pinch it into the center, and set aside
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
Fold from right then left right after folding from
upward then downward, it will look like a square box then press lightly with your fingers then roll it out like a normal paratha size, then place 1 portion of dal
Place dal stuffing in the center of the rolled-out paratha, Repeat the same last process to make square paratha
Set aside all stuffed paratha balls
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
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, and fry another side the same way by pressing the spatula
Once cooked from both sides transfer to the serving plate, the same method will be done with all types of parathas cooking
Roll out then put on hot Tawa and apply little ghee
Cook from both sides, until nicely golden brown, and transfer to the serving plate
Note: Repeat the same process with all types of remaining dal paratha...
Dal paratha is a whole wheat flatbread stuffed with a spiced chana dal, more popular and made almost all over Pakistani/Indian homes for breakfast
Ingredients of Dough:
- 3 cups, of fine flour
- ½ tsp, salt
- 1 tbsp, milk powder
- 1 tbsp, oil
- ½ cup, of lukewarm water
- As required ghee/oil for frying
Ingredients of Filling:
- 1 ½ cups, chana dal soaked in hot water for 2 hours
- 1 tsp, chopped garlic cloves
- 1 tsp, chopped ginger
- 1 tsp, coriander seeds
- 8-10, whole red chilies
- 1 tsp, black peppercorn
- 1 tsp, cumin seeds
- Salt to taste
How to make the Dal paratha?
- Take a large bowl to sift the flour if needed then add salt, milk powder, and oil
- Mix them well and start kneading the dough by adding lukewarm water little by little
- Should be no soft or hard dough
- Cover the dough with cling wrap or any plate/lid and rest it set aside
- Take a medium pot and put soaked and drained lentils into the pot, pour ½ cup of water
- Add black peppercorn, whole red chilies, ginger, garlic, coriander seeds, and cumin seeds along with salt
- bring to a boil and cover the lid cook the lentil on medium flame
- Keep stirring occasionally until the water has evaporated,
- Turn off the flame and let it cool down then coarsely ground it in the food processor or any mortar,
- Note, Dal stuffing should be in dried powder foam and set aside..
- After resting divide them into equal portions of the dough,
- Flatten them between palms like a disc,
- Take one flattened ball at a time, dust it into dry flour start rolling,
- Roll into 4 diameters, and keep the edges thinner than the center
- Place 1 portion of dal stuffing in the center
- Gather all the edges and pinch them into the center,
- Seal it tightly and flatten it by pressing very gently, Place it on a plate
- 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
- And hold both edges 1/3 inch wide strip with your first two fingers, 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
- Now place 1 portion of dal stuffing in the center,
- Gather the edges, pinch them into the center, and set aside
- 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
- Fold from right then left to right after folding from upward then downward
- It will look like a square box then press lightly with your fingers then roll it out like a normal paratha size, then place 1 portion of dal
- Place dal stuffing in the center of the rolled-out paratha
- Repeat the same last process to make square paratha
- Set aside stuffed paratha balls
- 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 a round shape
- Now place it on hot Tawa and cook
- After a few seconds, you may notice a few bubbles come on top
- 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, and fry another side the same way by pressing the spatula
- Once cooked from both sides transfer to the serving plate
- The same method will be done with all types of paratha cooking
- Cook from both sides, until nicely golden brown, and transfer to the serving plate
- it can be served with pickles, omelet, and kabab as well as mixed veggie raita and tea
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