Step 1

In a large bowl or the stand mixer bowl combine all the ingredients, like whole wheat flour, leftover dal, onions, cilantro, spices (ajwain, turmeric powder, red chili powder, chaat masala, garam masala), salt, and oil.

Step 2

Knead into a soft pliable dough. You may need little to no water depending on your dal consistency. I didn’t have to add any.

Step 3

Smear little oil on the dough and knead again. Cover the dough with a lid or plastic wrap & let it rest for about 10-15 mins.

Step 4

Divide the dough into 8-10 equal size portions and roll them into smooth balls.

Step 5

Working with one ball at a time, roll it in dry wheat flour, and place it on the rolling board. Flatten it with your fingertips

Step 6

Using a rolling pin, roll the ball into a 6-7 inch circle slighter thicker than roti.

Step 7

Use dry wheat flour as required to roll the paratha. The paratha should be slightly thicker than the regular chapati/tortilla.

Step 8

Heat a griddle (tawa) or pan to medium heat. Once it's hot, lift rolled out paratha and transfer it to the hot griddle.

Step 9

Cook the dal paratha on one side and flip when you start seeing some bubbles form on the surface.

Step 10

While the second side is cooking, apply some butter or ghee to the paratha's top (roasted) part.

Step 11

Again flip & let the side with ghee/butter roast. Repeat the same step with the other side too.

Step 12

Once both sides are well cooked, remove from the griddle onto a plate and apply more ghee on top.

Step 13

Serve paratha hot topped with butter with a side of achar (pickle) or ketchup or chutney along with spiced yogurt (curd) or raita, and a cup of hot tea for breakfast! Enjoy!!