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Dal paratha served in a kids tiffin box with fruits, nuts, curd and veggies
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Chutney Dal Paratha

The perfect way to turn leftover parathas into something yummy and nutritious, these chutney dal parathas make for the perfect breakfast for the whole family, kids included!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Indian
Diet: Vegetarian
Servings: 15 Parathas
Author: Richa

Ingredients

  • 1.5 cups thickish dal cooked lentils, I generally use leftover dal from the previous day straight from the fridge
  • 2 cups whole wheat flour atta
  • 1.5 tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp salt assuming dal also has salt so adjust accordingly
  • 1.5 tbsp green chutney link to recipe on the blog
  • ½ cup finely chopped onions
  • ¼ cup finely chopped coriander leaves
  • 2 green chillies finely chopped
  • 2 tbsp mustard oil
  • Ghee for cooking parathas

Instructions

  • In a large bowl, add all the ingredients except the ghee and knead into a dough. Cover and rest for 10-15 minutes.
    1.5 cups thickish dal, 2 cups whole wheat flour, 1.5 tbsp ginger garlic paste, ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tsp salt, 1.5 tbsp green chutney, ½ cup finely chopped onions, ¼ cup finely chopped coriander leaves, 2 green chillies, 2 tbsp mustard oil
  • To make the parathas, keep a tava or skillet to heat.
  • Take a lime sized ball of dough and roll it out into a circle. Place the paratha on the hot tava. Once you see small bubbles on the surface, flip the paratha. Spread ghee on top and flip again. Spread ghee on this side as well and cook for a minute or two till the paratha has brown spots and looks golden all over.
    Ghee for cooking parathas
  • Repeat with the remaining dough till you have as many parathas as you need. Keep any unused dough in an airtight container in the fridge.

Notes

  1. Any unused dough can be refrigerated in an airtight container for up to 2 days. 
  2. Cooked parathas generally last us at room temperature for a day but it totally depends on the weather where you stay so I recommend refrigerating cooked parathas and then reheating them on a warm tava for a few minutes. 
  3. I’ve made these with all kinds of cooked lentils - arhar/tur, masoor, mixed dal, moong dal but have never tried these with chana, rajma or lobia. 

Nutrition

Calories: 77kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 73mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg