Dal Paratha (Stuffed Indian Flat Bread)

By: Manjula Jain

May 28, 2014

Serving : 8 Dal Paratha
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Dal Paratha (Stuffed Indian Flat Bread)

Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.

Dal Paratha (Stuffed Indian Bread)

Ingredients

for Dough

  • 1 cup all-purpose flour, (plain flour, Maida)
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • About 1/3 cup lukewarm water

for Filling

  • 1/2 cup chana dal, available in Indian grocery stores
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seed powder, (saunf)
  • 1/2 teaspoon red chili powder, adjust to taste
  • 1/8 teaspoon asafetida (hing)

Also, Need

  • 1/4 cup all-purpose flour, for rolling
  • 2 tablespoons oil for cooking paratha

Instructions

for Dough

  • Mix the flour, salt and oil.
  • Add the water slowly, mixing with your fingers as you pour.
  • Dough should be soft, do not knead the dough.
  • Cover the dough and let it sit for at least fifteen minutes.

for Filling

  • Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
  • consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
  • In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

Making Paratha

  • Divide the dough and filling into eight equal parts and form into balls.
  • Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
  • Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  • Press the filled ball lightly on dry flour from both sides.
  • Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
  • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
  • After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
  • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
  • Parathas are best served hot and crispy. They will be soft as they cool off.
  • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
Dal Paratha (Stuffed Indian Bread)

Dal Paratha (Stuffed Indian Flat Bread)

Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.
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Course Bread
Cuisine Indian
Servings 8 Dal Paratha

Ingredients
  

for Dough

  • 1 cup all-purpose flour, (plain flour, Maida)
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • About 1/3 cup lukewarm water

for Filling

  • 1/2 cup chana dal, available in Indian grocery stores
  • 1/2 teaspoon salt
  • 1 teaspoon fennel seed powder, (saunf)
  • 1/2 teaspoon red chili powder, adjust to taste
  • 1/8 teaspoon asafetida (hing)

Also, Need

  • 1/4 cup all-purpose flour, for rolling
  • 2 tablespoons oil for cooking paratha

Instructions
 

for Dough

  • Mix the flour, salt and oil.
  • Add the water slowly, mixing with your fingers as you pour.
  • Dough should be soft, do not knead the dough.
  • Cover the dough and let it sit for at least fifteen minutes.

for Filling

  • Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
  • consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
  • In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

Making Paratha

  • Divide the dough and filling into eight equal parts and form into balls.
  • Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
  • Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  • Press the filled ball lightly on dry flour from both sides.
  • Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
  • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
  • After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
  • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
  • Parathas are best served hot and crispy. They will be soft as they cool off.
  • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
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Comments

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    Jenn
    May 12, 2019 at 7:57 pm

    Manual, this was a great recipe. One of which my friend from Guyana wanted me to make. I attempted to make them tonight however, my parathas did not puff up like yours did. What did I do wrong? I love all your recipes.

      Manjula Jain
      May 12, 2019 at 11:35 pm

      Jenn, just need practice in rolling

    Mrs. Shweta Rajiv Pandit
    August 25, 2017 at 9:14 am

    Hello Manjula..
    I actually love to search new recipes for breakfast especially instant breakfast because that helps in easy work as well as less tension of What to make tomorrow? My family always likes something new for breakfast and your recipes have given me that comfort HAND.
    Thanks to your recipe for dal paratha.. I am going to make it tomorrow for bearkfast, just hoping that I go correct with your instructions everywhere.. I will surely feedback you soon about How my experience has been with this new recipe for me.

      Manjula Jain
      August 27, 2017 at 12:27 am

      Shweta, thank you, and yes I will wait for feed back,

    Tapoti Mukherji
    September 7, 2016 at 8:33 pm

    Will be trying today?

    moumita chakraborty
    September 21, 2015 at 11:59 pm

    can i use moong dal or any other dal insted of chana dal….?

      Manjula Jain
      September 22, 2015 at 7:01 am

      moumita chakraborty, moong dal will work

    Selvi
    February 24, 2015 at 9:00 am

    Hello Mrs.Manjula .. i love all your cooking. This dal paratha is tempting. It reminds me of sweet pooran poli .. the difference being we add sugar in it. Thanks for the recipe.

    Deepthi Panday
    February 24, 2015 at 2:19 am

    Can we use whole wheat flour instead of maida to make it a healthier option?

    ankita c verma
    June 5, 2014 at 3:10 am

    Adding ginger paste coriander powder to the chana daal filling will enhance the flavour of parathas

    Swati Singh
    June 3, 2014 at 3:58 am

    my granny used to make dal paratha and I just loved it…thanks Manjula for sharing this recipe, now I will also give it a try…

    Swati

    Margaret
    June 2, 2014 at 10:44 am

    Dear Manjula,
    Thank you for the recipe. I made it last night: first time making parathas EVER! I wouldn’t have tried if I hadn’t had your video to watch three times so I could do everything right.
    The parathas were lovely and crispy-flaky, the seasoning was perfect. My only problem was that the chana dal filling was too dry and crumbly. Not sure what I did wrong. I drained the chana dal in a strainer after cooking so maybe too much water drained out.
    I am definitely making them again! Best to you.

      Manjula Jain
      June 3, 2014 at 12:11 am

      Margaret,
      Thank you,
      yes dal was too dry, if it happened again just add little more water.

    Jains
    June 1, 2014 at 6:15 pm

    Thanks for this recipe Aunty! Sounds yummy 🙂

    Rashmi Pai
    June 1, 2014 at 12:30 pm

    Ahh.. One of the class parathas I have seen. This surely should be my next venture. I will buy all the groceries tomorrow itself and begin this recipe. Loved it!!!

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