LEFTOVER DAL KE PARANTHE/ Transform Leftover Dal Into Yummy Paranthas

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Leftover dal ka parantha

Every night there is some food left after a wholesome meal. So transform your leftover food into a scrumptious treat. Your innovations give you the opportunity to rejuvenate your leftovers because you are not supposed to eat the same meal the next day

I too do the same when some of the portions are left from a day’ before meal. To throw away the leftovers is not the solution every time. When there is some dal left from the previous dinner, I add this to the flour with some aromatics and seasonings and there come out the tastiest dal ke paranthe to go with achaar and curd. In Punjabi families, this parantha is a very common breakfast the next day

Prep time – 20 min
Cook time – 10 min
Course – Breakfast
Cuisine – Indian
Type – Leftover Food
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR THE PARANTHA

• Whole wheat flour/atta – 2 cups
• Leftover dal – 1 cup (Any Dal/ Lentil)
• Besan/gram flour – 2 tbsp
• Finely chopped onions – 1 big sized
• Finely chopped green chillies – 2 tsp
• Salt – 1 tsp or to taste
• Red chilly powder – 1 tsp or to taste
• Cumin and Carrom Seeds/ Jeera and Ajwain – 1 tsp each
• Ghee – 2 tsp for the dough + more for cooking parantha
• Water – As required to make a medium soft dough

STEP BY STEP

Take a broad bowl or paraat and add all the ingredients except ghee for cooking and make a medium-soft dough

When made, cover with a damp cloth and keep aside for 20 minutes at rest

After 20 minutes, work with the dough again and prepare for making paranthas. Heat tawa and take out some portion of dough. Make ball and roll into the dry flour. Spread with a rolling pin into a thick disk

Drop this on hot tawa. Press your fingers on it to give the hole impressions. This helps to cook parantha well with ghee

When cooked on one side, flip it to cook the other side. Apply some ghee on top where the finger impressions were made. After a few seconds flip again to cook the other side. The parantha will get some golden-brown marks both sides

Make all the crisp paranthas like this and serve with butter and pickle on top. I love to have a dal parantha with masala chass

NOTES

1- Any other flour can be added with wheat flour like gram flour, millets or Makki ka atta/cornmeal

2- The dough for parantha should be soft and smooth. The hard dough will make tight paranthas

3 – Always cook paranthas on medium flame. The high flame will burn them and the very low flame will make them dry and hard

4- Any leftover vegetable dish can be added along with dal. This will make paranthas tastier

YOU MIGHT ALSO LOVE THESE DISHES FROM LEFTOVERS

A 2 layer Roti Pizza

LEFTOVER RICE-SOOJI CUTLETS

MASALA IDLIS/ A yummy Snack

FISH ROLLS