Leftover Dal Paratha
Put the leftover dal to use. Make parathas and enjoy it for breakfast.
Chef Ranveer Brar's Leftover Dal Paratha recipe
Cuisine

- Indian

Serves

- 1

Cooking Time

-10-15 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

  • For Mixture :{1 cup leftover rice
  • 2 tbsp corn
  • 1 tbsp coriander leaves
  • 1 tsp green chillies
  • 1½ tbsp onion
  • Salt
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 2 tbsp cheese
  • 2 tbsp paneer
  • 2 tbsp breadcrumbs
  • For Sauce :{½ cup tomatoes
  • 1½ tbsp onions
  • 1½ tbsp coriander leaves
  • 1 tsp green chillies
  • 1 tsp garlic
  • 1 tbsp orange zest
  • 1 tbsp sugar
  • 4 to 5 black olives
  • 1 lemon juice
  • Salt
  • Black pepper
  • Orange juice
  • For Batter :{½ cup refined flour
  • Salt
  • Black pepper
  • 1 tsp red chilli powder
  • Water
  • For Garnish :{3 to 4 lettuce leaves
  • 5 Black olives}

HOW TO PREPARE LEFTOVER DAL PARATHA

  1. 1

    In a mixing bowl add wheat flour, gram flour, leftover dal, chopped onions, chopped coriander leaves, chopped green chillies, raw mango powder, ginger paste and salt.
  2. 2

    Knead the mixture well until it forms a dough.
  3. 3

    Then, add oil and ghee, and knead until it softens.
  4. 4

    Allow it to rest for 10 minutes.
  5. 5

    Make small dough balls from the mixture and roll out the dough.
  6. 6

    Apply ghee and oil on it.
  7. 7

    Then fold and roll out the dough and make a paratha.
  8. 8

    Then, melt ghee in the flat pan and roast the paratha until it cooks.
  9. 9

    For the Anjeer Chutney: Heat a pan and roast black onion seeds.
  10. 10

    Then add water, chopped green chillies, vinegar, dry figs (anjeeer) and sugar.
  11. 11

    Cook until the sugar melts.
  12. 12

    For the strawberry raita: In a blender, add strawberries and curd and blend it to a paste.
  13. 13

    Transfer the blended mixture into a bowl.
  14. 14

    Then, add chopped strawberries, chopped coriander leaves, cumin powder, red chilli powder, crushed black pepper and salt.
  15. 15

    Mix them well.
  16. 16

    For the plating: Serve the strawberry raita in a small glass and place it on a plate.
  17. 17

    Arrange the prepared anjeer chutney on the plate.
  18. 18

    Cut the parathas in four equal parts and place it with the raita and chutney.
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Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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