Leftover Dal Paratha

Put the leftover dal to use. Make parathas and enjoy it for breakfast.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10 Min




  • 1 cup wheat flour
  • 2 tbsp gram flour
  • 1/2 cup leftover dal
  • 1 tbsp chopped onions
  • 1 tbsp chopped coriander
  • 1 tsp chopped green chilli
  • salt
  • a pinch raw mango powder
  • 1 tbsp oil
  • 1/2 tsp ghee
  • For chutney
  • 1 tsp black onion seeds
  • water
  • 1/2 chopped green chilli
  • 1 tsp vinegar
  • 8-10 dry figs
  • 1 tbsp sugar#
  • For raita
  • 8 strawberries
  • 1/2 cup curd
  • 1 tbsp chopped coriander
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • salt
  • crushed black pepper
  • oil
  • ghee


  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. Then, add oil and ghee, and knead until it softens.
  3. 3

    Allow it to rest for 10 minutes. Make small dough balls from the mixture and roll out the dough. Apply ghee and oil on it.
  4. 4

    Fold and roll out the dough and make a paratha. Then, melt ghee in the flat pan and roast the paratha until it cooks.
  5. 5

    For the Anjeer Chutney: Heat a pan and roast black onion seeds. Then add water, chopped green chillies, vinegar, dry figs (anjeeer) and sugar.
  6. 6

    Cook until the sugar melts.
  7. 7

    For the strawberry raita: In a blender, add strawberries and curd and blend it to a paste.
  8. 8

    Transfer the blended mixture into a bowl. Then, add chopped strawberries, chopped coriander leaves, cumin powder, red chilli powder, crushed black pepper and salt. Mix them well.
  9. 9

    For the plating: Serve the strawberry raita in a small glass and place it on a plate.
  10. 10

    Arrange the prepared anjeer chutney on the plate.
  11. 11

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

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