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Dal Paratha Recipe

Dal Paratha or missa paratha is a delicious Indian paratha or flatbread made with wheat flour (atta), spices, and leftover yellow dal tadka. Find out how to make Punjabi style missa paratha in a few simple steps. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Servings: 8 Paratha
Calories: 315kcal
Author: Hina Gujral



  • 2 Cup Whole Wheat Flour (Atta)
  • 1/4 Cup Gram Flour (besan)
  • 1/4 Cup Chopped Onion
  • 1 1/2 Cup Leftover Cooked Yellow Dal (see recipe )
  • 1/4 Cup Dry/Fresh Fenugreek Leaves (methi)
  • 1 Tablespoon Carom Seeds (ajwain)
  • 1/2 Teaspoon Red Chili Powder
  • Salt to taste
  • 1/4 Cup Chopped Fresh Coriander
  • 1/4 Cup Ghee (clarified butter)


  • In a large mixing bowl combine together all the ingredients and 1 tablespoon ghee. Mix nicely using a spatula or your fingers.
  • Try to bring together the ingredients to form a dough. If the dough seems dry add more dal and bind the dough. You can use 1 - 2 tablespoon of water also to bind the dough.
  • The dough should be non-sticky, soft, and pliable chapati like dough. Knead the dough for 5 - 6 minutes.
  • Apply a teaspoon of ghee on the dough. Cover the dough with a muslin cloth and set aside to rest for 10 - 15 minutes. You can store it in the fridge also to use later.
  • Meanwhile, heat the griddle (tawa) over medium heat.
  • Divide the dough into lemon size equal balls. Take one ball and roll it into a round disk of thickness similar to that of stuffed paratha.
  • Smear half a teaspoon ghee on the surface of the paratha.
  • Make a cut in the paratha using a knife. And start rolling the paratha into a cone from one side to the other. Once again, gently press the dough into a flat disc (refer video or step-by-step images).
  • Roll the paratha into a round disc with a thickness of less than 1/4 inch.
  • Place the paratha in the hot griddle. Cook from both sides till the surface of the paratha turns dry and charred marks appear.
  • Now at this stage, smear the paratha with ghee and cook on the griddle like any other stuffed paratha from both sides till it is crisp.
  • Serve Dal Paratha warm with butter and raita.



  • You can use cooked toor/arhar dal, chana dal, masoor dal, or moong dal for making the paratha dough. 
  • Adding gram flour in the dough is optional. Instead of gram flour, you can use sattu (roasted chana flour) as well. 
  • Any variety of seasonal green leafy vegetables can be combined in the paratha dough. 
  • Try to avoid adding water to bind the dough. If required, use one to two tablespoon water. 
  • Paratha dough should be non-sticky, soft, and easy to handle. If the dough seems too sticky, add more wheat flour. 
  • Paratha dough can be stored in the fridge for 5 - 6 days easily. 
  • You can use regular refined oil also to cook the paratha. 


Serving: 1Paratha | Calories: 315kcal | Carbohydrates: 49g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 148mg | Fiber: 8g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg