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A classic Bengali stuffed flatbread featuring a savory, spiced filling of chana dal. This wholesome paratha is perfect for a special breakfast or lunch, best enjoyed with a simple curry or a tangy pickle.
For 4 servings
Prepare the Dal
Make the Stuffing (Pur)
A classic Bengali stuffed flatbread featuring a savory, spiced filling of chana dal. This wholesome paratha is perfect for a special breakfast or lunch, best enjoyed with a simple curry or a tangy pickle.
This bengali recipe takes 85 minutes to prepare and yields 4 servings. At 490.87 calories per serving with 17.85g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Knead the Dough
Stuff and Roll the Parathas
Cook the Parathas
Serve
Add 1/2 tsp of garam masala and 1/2 tsp of amchur (dry mango powder) to the dal filling for extra warmth and a tangy flavor.
Mix 2 tablespoons of finely chopped fresh cilantro (coriander leaves) into the cooled dal filling before stuffing.
Roast the parathas on the tawa with minimal or no ghee. They will be less crisp but lower in fat.
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Both whole wheat flour (atta) and chana dal are packed with fiber. This aids in healthy digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
The complex carbohydrates from whole wheat provide a slow and steady release of energy, keeping you feeling full and energized for longer periods compared to foods made with refined flour.
A single Dal er Porota contains approximately 300-320 calories, depending on the amount of ghee used for frying. A standard serving of two parathas would be around 600-640 calories.
It is a fairly balanced dish, providing complex carbohydrates from whole wheat, and protein and fiber from chana dal. However, it is shallow-fried, which increases its calorie and fat content. It can be part of a healthy diet when eaten in moderation. For a healthier version, use less ghee during cooking.
Tearing usually happens if the filling is too moist, the dough is too stiff, or you are applying too much pressure. Ensure the dal filling is very dry. Your dough should be soft and well-rested. Always roll gently and evenly from the center outwards.
Absolutely. The dal filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This makes the process much quicker on the day you plan to make the parathas.
Dal er Porota is delicious on its own but pairs wonderfully with traditional Bengali side dishes like Aloor Dum (spicy potato curry), Begun Bhaja (fried eggplant), or simply with plain yogurt (dahi) and a tangy pickle (achar).
Yes. You can half-cook the parathas (without browning them too much), let them cool completely, stack them with parchment paper in between, and freeze in a zip-top bag. To serve, cook them directly from frozen on a hot tawa with ghee until golden and crisp.
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