Missa Paratha is one our favorite Punjabi Recipes. Why? Because it takes less than 30 minutes to make these Parathas. I mean that literally this a real simple, time-saving and easy to remember Missa Paratha Recipe. I, as a cook, turn to this recipe for a quick weekday breakfast, hastily packed lunch box meal or a fulfilling dinner. With Missa Paratha dough sitting in the fridge, you can make the Paratha during any given hour of the day.
A tried and tested recipe to provide a family meal that keeps everyone happy without batting an eyelash. Some of the best restaurants in Delhi serve Missa Paratha in their menu. But then how this one is different? We use leftover cooked yellow dal to make the dough for Missa Paratha. Just any yellow dal is good for the recipe.
Sometimes you need to follow such cheat tricks, one to save time, and second to use previous day leftovers in an efficient manner. To give this recipe a flavor boost, we add plenty of fresh coriander, kasoori methi, chopped onion, and spices. Good news: This Missa Paratha is as good as the one served in few of the amazing restaurants in Delhi. Serve them with a big dollop of homemade butter, sweet mango chutney and a tall glass of lassi. With this combination, you feel so satiated for rest of the day. So the beauty of these Missa Parathas is you can cook them directly over the heat or in tandoor. But then they have to be served immediately, crisp, smeared with butter. Or if you don’t mind few extra calories, cook them in the hot skillet greased with oil.
Learn how to make Missa Paratha in few simple steps. You might also like Gobi Paratha, Makki Aur Aloo Paratha or Rice Flour and Carrot Paratha Recipe.
Missa Paratha is one of our favourite Punjabi Recipes. Why? Because it takes less than 30 minutes to make these Parathas. Find out how to make Punjabi style missa paratha in few simple steps.
- 1 Cup leftover cooked yellow dal see recipe
- 2 Cup Wheat Flour
- 2 tbsp gram flour besan
- 1/2 tsp red chili powder buy it here
- 1/2 tsp turmeric powder buy it here
- 1 tbsp kasoori methi dried fenugreek leaves
- half a bunch of coriander fine chopped
- Salt to taste
- 1/2 tsp carom seeds ajwain
- 1 green chili fine chopped optional
- 1 small-size onion fine chopped optional
- 1 tbsp refined oil
- In a large mixing bowl combine together wheat flour, gram flour, coriander, onion, green chili, spices and seasoning.
- Combine nicely using a spatula or your fingers.
- Now add half of the leftover dal at a time and try to bring the ingredients together to form a dough.
- If the dough seems dry add the remaining dal and bind the dough.
- At this stage drizzle the oil and knead the dough for 5 - 6 minutes.
- If the dough is dry then add a tablespoon or so of water.
- We are looking chapati like soft and pliable dough.
- Cover the dough with a muslin cloth and set aside to rest to for 5 - 10 minutes.
- Divide the dough into lemon size equal portions.
- Take one portion of dough and roll it into a round disk of thickness similar to that of a stuffed paratha.
- Place the paratha in the hot griddle. Cook from both the sides till the surface of the paratha turns dry.
- Now at this stage, we cook the paratha over the direct flame for a tandoori effect. And later, relish it with plenty of butter.
- You can smear the paratha with oil and cook on the griddle like any other stuffed paratha.
- Serve Missa Paratha warm with butter and raita.
Recommended Equipment: Roti Tawa ( buy it here )
2 comments
Lovely dish. One of our favs.
Love leftover dal ka paranthas and can have them any time of the day. Never added besan to them to make missi paranthas. Love this.