Dal Ke Parathe
by Tarla Dalal
Added to 223 cookbooks
This recipe has been viewed 43014 times
Sumptuous whole wheat parathas stuffed with a lip-smacking filling of soaked and sautéed green moong dal simply spiced with fennel seeds, turmeric and chilli powders. You might wonder what use a quarter teaspoon of turmeric and half a teaspoon of fennel could be, but these wonder ingredients work magically to enhance the aroma of the Dal ke Parathe when they get cooked on the griddle.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover and keep aside.
- Combine the soaked and drained green moong dal in a mixer and blend into a coarse mixture, without using any water. Keep aside.
- Heat the oil in a broad non-stick pan, add the coarsely crushed dal and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Remove from the flame, add the fennel seeds, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Divide the filling into 8 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll out each portion into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling.
- Place a portion of the filling in the centre of the dough circle and bring together the edges in the centre to seal the filling inside the dough.
- Roll out the stuffed dough circle into 125 mm. (5'') diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 2 to 5 to make 7 more parathas.
- Serve immediately with fresh curds.
Nutrient values per paratha
|Vitamin A||81.5 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||0 mg|
|Folic Acid||15.7 mcg|
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