Chefstoppe || leftover dal paratha made with chana dal and methi leaves

Prep Time

4 hrs 30 mins
Cook Time

30 mins
Serving
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Ingredients

Grocery List

1/4 cup chana dal (bengal gram) or 1/3 cup cooked chana da

1 cup tightly packed methi leaves (fenugreek leaves) or

1/4 teaspoon red chili powder (lal mirch powder)

1/4 teaspoon Garam Masala Powder

1-2 pinches turmeric powder (haldi)

1/4 teaspoon ajwain - optional - (carom seeds/thymol seeds/oreg

1/4 teaspoon jeera - optional - (cumin seeds)

1 teaspoon finely chopped ginger (adrak)

1-2 finely chopped green chili (hari mirch)

1 cup whole wheat flour (atta) or 120 grams flour

salt as required

1-2 teaspoon ghee or oil as required

white butter or makhan

water, if requied for kneading the dough

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Source : vegrecipesofindia

Direction

How To Prepare?

preparation for leftover dal paratha
1. Soak 1/4 cup of chana dal for 4 to 5 hours or over night.
2. Pressure cook the chana dal till soft and cooked. Lightly mash the dal with the back of spoon. You can also use left over chana dal.
3. Knead the whole wheat flour with the chana dal
methi or any greens if using
salt
ghee
green chili
ginger
ajwain and jeera.
4. Also add turmeric powder
red chili powder and garam masala powder.
5. Add water if required. If using left over chana dal
you may not need to add the water if the leftover dal has enough water and is not dry. If the leftover dal dish is dry
then you will have to add water.
6. Begin to knead the dough. Then add oil and continue to knead into a soft dough just like the dough for chapatis or parathas.
7. On a dusted rolling board
take a big lemon sized ball of the dough. Roll the dough ball with a rolling pin.
8. With the rolling pin
roll out the parathas with approx 5-6 inch diameter.
making leftover dal paratha
1. Heat a flat griddle or tava. Put the paratha on the griddle. When partly cooked on one side
flip the paratha.
2. Apply ghee on the partly cooked side. In the meantime the other side is getting cooked.
3. Now flip it again. Now apply ghee on the other side. Cook till the underside is crisp and browned. Flip again and cook the second side till browned and crisp.
4. While cooking press the edges of the parathas so that they dont remain under cooked.
5. Serve dal parathas hot with homemade butter in a true punjabi style. This is how the parathas are devoured by the punjabis. With lots and lots of butter or makhan as it called locally.