Dal Paratha with Tomato Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine 2 cups of atta, 0.5 tsp ajwain, 0.5 tsp salt, and 1 tbsp of ghee. Mix well with your fingertips until the ghee is incorporated.
   • Gradually add water, a little at a time, and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should be softer than chapati dough.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
2. 2

   Prepare the Dal Filling

   • Ensure your cooked dal is very thick. If it's watery, cook it in a pan on medium heat for 5-7 minutes, stirring constantly, until all excess moisture evaporates. Let it cool completely.
   • In a separate bowl, add the cooled, thick dal. Mash it slightly with a fork if it has whole lentils.
   • Add the finely chopped onion, green chillies, grated ginger, and coriander leaves to the dal.
   • Add all the dry spices: 0.5 tsp red chilli powder, 0.25 tsp turmeric powder, 0.5 tsp cumin powder, 0.5 tsp garam masala, 0.5 tsp amchur, a pinch of asafoetida, and the remaining 0.5 tsp of salt.
   • Mix everything thoroughly to form a uniform, thick, and non-sticky filling. Taste and adjust seasoning if needed.
3. 3

   Stuff and Roll the Parathas

   • After resting, knead the dough for another minute. Divide the dough and the filling into 8 equal portions and roll them into smooth balls.
   • Take one dough ball and dust it with dry atta. Use your fingers to flatten it into a 3-4 inch disc, creating a small cup shape with thicker edges and a thinner center.
   • Place one portion of the dal filling in the center. Gently bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
   • Carefully flatten the stuffed ball with your palm. Dust it lightly with dry atta again and gently roll it out into a 6-7 inch circle. Apply even, light pressure to prevent the filling from tearing through the dough.
4. 4

   Cook the Parathas

   • Heat a tawa (flat griddle) over medium-high heat. Once hot, place the rolled paratha on it.
   • Cook for about 30-45 seconds until you see small bubbles forming on the surface. Flip the paratha.
   • Cook the other side for about 30 seconds. Drizzle about 1/2 tsp of ghee on the top surface.
   • Flip it again. Now apply ghee on the other side. Press gently with a spatula, especially around the edges, to help it puff up.
   • Cook, flipping a couple of times, for about 2-3 minutes total per paratha, until both sides are golden brown with crispy spots.
   • Repeat the process for all remaining parathas, stacking them in a casserole or insulated container to keep them soft.
5. 5

   Serve

   • Serve the hot Dal Parathas immediately with a side of plain curd (yogurt), your favorite pickle (achar), or a dollop of white butter (makkhan).