Dal ka Parantha

We always have left over dals which we do not know what to do about. This is a nice and tasty food dish which can be served as dinner recipe or can also be packed as lunch in the tiffin boxes.


Ingredients needed for Dal ka Paratha 
2 cups Whole Wheat flour (Atta)
1/2 cup Leftover Dal (cooked)
1/2 Cup Besan
1/2 cup finely chopped onion
1/2 tsp. grated ginger
2 Green chilies, finely chopped
2 tbsps Coriander leaves, finely chopped
1 tbsp. oil
1/2 tsp. Cumin Seeds
Salt to taste
Red chilli powder to taste
Garam masala as per taste
Butter / Oil for cooking the paratha

How to prepare Dal ka Paratha 
Mix all the ingredients, atta, dal, grated ginger, onion, besan, breen chillies, coriander leaves, cumin seeds, oil, red chilli powder, salt and garam masala powder for tatste. Add water if needed and knead to a stiff  and smooth dough.
Keep covered for about 15 minutes.
Shape into  small balls and then roll into paranthas
Heat a tava and fry these paranthas applying a little oil.
Serve hot with Raita, Pickles and Chutney.

Mughlai Chicken Paratha

Ingredients needed for Mughlai Chicken paratha:
500 grams minced chicken
6 green chillies
4 tomatoes, chopped
2 onions chopped
1 tsp chilli powder
1 tsp garam masala
10 garlic flakes chopped
2" piece ginger crushed
salt to taste
a handful of chopped coriander leaves
2 tbsp oil

For the dough:
2 cups wheat flour
2 tbsps ghee
salt to taste

How to prepare Mughlai Chicken paratha 
Heat 2 tbsps of oil in a pan.
Add chopped ginger and garlic  and fry till they get golden.
Add the chicken mince and stir well. Simmer, cover and cook till  the meat gets soft and tender.  You do not have to add water, since the juice from chicken itself should be enough.
Add garam masala, salt and chilli powder according to your taste. Mix well and cook till the mixture gets dry.
Add tomatoes and fry till the tomatoes are soft and the oil starts oozing out on the sides.
Add onions, green chillies and chopped coriander leaves. Mix well, simmer for two minutes. or till the onions turn soft.
Remove from fire and let cool.
Take the wheat flour and rub in the ghee . Add salt to taste and enough water to make a soft pliable dough.
Roll it out with hands into a long roll and cut them into uniform sized pieces.
Roll it into a thick chappathi put in some filling. Put another rolled chappathi on top of this and seal the edges with the use of water.
Flatten it a little more with the help of a rolling pin.
Shallow fry on a tava . Pour ghee around the edges and when the side turns golden, flip it over and cook the other side.
Serve it with some spicy curry and raitas.