Can I make the filling ahead of time?

Yes, the dal filling can be made a day in advance and refrigerated. Let it come closer to room temperature if it feels too firm to spread.

How do I know when the chana dal is cooked correctly?

The grains should be tender when pressed but still hold their shape. If they turn mushy, the stuffing becomes heavy and sticky.

Can I freeze dal parathas?

Yes, cool them completely, layer with parchment, and freeze in a sealed container. Reheat on a tawa so they regain their texture.

What should I serve with dal paratha?

It pairs especially well with plain yogurt, mango pickle, or a small pat of butter for a simple North Indian meal.

Can I use oil instead of ghee for roasting?

Yes, oil works well and keeps the parathas lighter, though ghee gives a deeper nutty flavor and better browning.

Home / Recipes / north_indian / Dal Paratha

north_indianMediumvegetariannut free

Dal Paratha

RATING

4.4/5(78)

TASTE SCORE

8/10

Dal Paratha is a hearty North Indian flatbread stuffed with a mildly spiced lentil filling. Crisp golden spots on the outside and a soft, savory center make it perfect with yogurt, pickle, or a simple cup of chai.

PREP

30m

COOK

20m

SERVES

1 PIECE

208 cal

SERVINGS

METHOD · 6 STEPS

boil · ~20 min
Cook the dal until soft but not mushy.
1.Add soaked chana dal and 2 cups water to a pot.
2.Bring to a boil over medium heat.
3.Cook until the dal is tender and the grains hold their shape, about 18-20 minutes.
4.Drain any extra water well and let the dal cool slightly.
TIPKeep the dal fairly dry, or the stuffing will make the parathas hard to roll.
knead · ~15 min
Knead the dough.
Mix whole wheat flour, 0.25 tsp salt, 1 tsp oil, and 0.75 cup water as needed to make a soft dough. Knead for 5-6 minutes until smooth, then cover and rest for 15 minutes.
TIPA soft dough seals better around the filling and cooks up more tender.
saute · ~5 min
Make the dal filling.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add cumin seeds, green chili, and ginger; cook until fragrant, about 30 seconds.
3.Add the cooked dal, remaining 0.25 tsp salt, red chili powder, garam masala, and coriander powder.
4.Cook and mash lightly until the mixture turns dry and holds together, 3-4 minutes.
5.Turn off the heat and mix in coriander leaves. Cool completely.
assemble · ~10 min
Stuff and shape the parathas.
1.Divide the dough into 8 equal balls.
2.Divide the dal filling into 8 equal portions.
3.Roll one dough ball into a small disc, place one portion of filling in the center, and gather the edges to seal.
4.Flatten gently and roll into a medium paratha, using a light hand to keep the stuffing inside.
TIPIf the filling feels warm, let it cool fully before stuffing to avoid tearing the dough.
fry · ~16 min
Cook the parathas on a hot tawa.
1.Heat a tawa or skillet over medium heat.
2.Place one rolled paratha on the hot surface and cook until light bubbles appear.
3.Flip, spread a little ghee on both sides, and cook until golden brown spots appear, about 1-2 minutes per side.
4.Repeat with the remaining parathas.
serve
Serve the dal parathas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the cooked chana dal very well; even a little extra moisture can make the stuffing leak while rolling.
2
Mash the filling only lightly so some dal texture remains and the paratha gets a hearty bite instead of a paste-like center.
3
Cool the stuffing completely before filling, or the warm steam will soften the dough and cause tears.
4
Dust with flour sparingly while rolling; too much dry flour can make the parathas tough and dusty on the tawa.
5
Keep the tawa at medium heat so the dough cooks through before the ghee browns the outside.
6
Stack cooked parathas in a cloth-lined container to keep them soft while you finish the batch.
7
You can make the dal filling a day ahead and refrigerate it; cold filling is often easier to portion and seal.