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
Servings: 8 Paratha
- 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