A tasty and nutritious parathas, made of leftover cooked dal, wheatflour (atta) and coriander leaves. Delicious with any spicy veg or non veg gravy dishes or pickle or curd. This recipe is from my homestyle version !!!
½ cup / 100 ml / 6 – 7 tablespoon (Indian standard measuring cup of 100 ml / 4 oz capacity) leftover cooked dal (tur dal / chana dal or a mix of chana and tur dal
2 tablespoon chopped coriander leaves or a mix of chopped mint and coriander leaves
2 tablespoon very finely chopped onion
½ teaspoon salt
1 ½ cup (300 ml) Indian standard measuring cup of 200 ml / 8 oz capacity wholewheat (Aashirwad / Annapurna …)
¼ cup (50 ml) water
¼ cup dry atta (for final preparation)
5 – 8 teaspoon oil / ghee for topping
In a wide bowl, mix cooked dal with wholewheat , onion, salt and coriander leaves and make a soft dough with water. First try to make dough with cooked dal and later sprinkle 1 – 3 tablespoon water. Dough should be soft. Set aside in an airtight container / Tupperware container for 2 hours or cover with a wet soft towel over the dough and keep aside for 2 hours.
Divide the dough into 10 equal portions / balls.
Roll out into thin parathas of 5 - inch diameter with the help of dry flour.
Place a non - stick frying pan / griddle / tawa on heat. Place a paratha on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the paratha and stack them on top of each other. Serve with any gravy dishes.