Stuffed Lentil Bread
Dal Paratha
(47 reviews)
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This recipe takes me back to lazy Sunday mornings, when my family would gather around to enjoy these parathas fresh off the pan, often with a sweet mango pickle or cool yogurt on the side.
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Prep time:30 mins
Cook time:20 mins
Total time:50 mins
Protein
10g
Carbs
50g
Fat
8g
Calories
320 kcal
Servings:
4
VegetarianDairy Free
Ingredients
whole wheat flour2 cups
wateras needed
(for kneading)
yellow lentils1 cup
(cooked until soft)
onion1 small
(finely chopped)
green chili1
(finely chopped, optional)
fresh cilantro2 tbsp
(chopped)
saltto taste
oil2 tbsp
(for cooking)
Directions
Prepare the Dough
- In a mixing bowl, combine whole wheat flour and a pinch of salt.
- Gradually add water and knead into a smooth, pliable dough.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
Make the Lentil Filling
- In a pan, heat 1 tablespoon of oil over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until they are translucent.
- Stir in the green chili, coriander, turmeric, and red chili powder.
- Add cooked lentils and mix well, mashing slightly with the back of a spoon.
- Cook for 3-4 minutes, stirring occasionally. Add salt and fresh cilantro.
- Remove from heat and let the mixture cool.
Chef's tip: Ensure the lentil mixture is not too wet; it should be easy to handle and stuff into the dough.
Fill and Cook the Parathas
- Divide the dough into 8 equal portions and roll each into a ball.
- Flatten a dough ball into a small disc, place a spoonful of the lentil filling in the center.
- Gather the edges of the disc to encase the filling, pinching to seal.
- Gently flatten the filled ball and roll out into a 6-inch circle.
- Heat a tava or skillet over medium-high heat. Cook each paratha for 2-3 minutes on each side, applying oil as needed, until golden brown.
Chef's tip: Use gentle pressure while rolling to avoid the filling bursting out.
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