While I’m calling these leftover dal parathas, they’re actually a really smart meal prep idea.
To make leftover dal parathas, start with the wheat flour in a mixing bowl. Make a well in the centre and add the leftover dal, chopped onion and greenchillies, jeera, red chilli powder, salt, and coriander leaves. Mix all the ingredients together.
Start kneading, and gently add water if required. I find that the dal usually has enough moisture and I use very little water to make this dough. Once the dough is evenly mixed and the spices and dal well distributed, gather it all into a large ball and grease it with a little oil. Cover it and set it aside for 15-20 minutes.
When you’re ready to roast the parathas, first knead the dough for a few minutes so the oil is absorbed. Then divide it into 8-10 equal-sized balls, depending on how thick you want your parathas.
Flatten a ball of dough gently, dust it with wheat flour, and roll it out to make your paratha. It should be a bit thicker than you’d roll a chapathi.
Next, place it on a warm tawa. When you see it start to puff up a bit, flip it and grease with a little ghee or oil if you prefer.
When you see this side start to puff up a bit, flip it again and grease the other side. By now you should see brown spots starting to appear on the paratha.
Cook it on medium heat till it has brown spots on both sides, ensuring you flip it a couple more times to cook it evenly. When it’s ready, take it off the heat, and store it in a hot case till you’re ready to serve.
Serve with a sabzi of your choice or with boondi raitha and pickle.
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