top of page
  • Writer's pictureCheyenne

Dal Parathas

Updated: Jun 10, 2020


1 cup atta (whole wheat flour)

¾ cup leftover dal

1-2 tbsp oil


  1. To large bowl add the atta and dal. Use your hands to mix until it becomes a solid, non-sticky dough. If it’s too sticky, add more atta. If too dry, add a little water

  2. Take your dough and roll into golf ball sized balls. You should get around 10. Roll the ball in atta and use a rolling pin to roll to about 4-5 in diameter. Dip your disc in more atta as needed to prevent sticking

  3. Place paratha on a hot tawa, or nonstick pan, brush topside with oil (I use vegetable oil) or ghee. Then flip and brush the other side. Cook 1-2 minutes or until nice brown spots appear. Then flip and allow the other side to cook

bottom of page