Pakistani
Daal paratha
Yesterday's daal kneaded into soft, protein-rich parathas.
- 25minutes
- 4servings
- 365kcal each
- 12gprotein
Ingredients
The amounts here and inside every step follow this number.
- Whole wheat flour 350 g
- Onions ½
- Green chilies 1
- Fresh coriander ¼ bunch
- Ghee 2 tbsp
From the cupboard
- Leftover cooked daal, 1–2 cups
- Salt, about ½ teaspoon (daal is already salted — taste first)
- A little water only if the dough is dry
- Dry flour for rolling
What you will need
Large mixing bowl, Rolling pin, Tawa, Flat spatula
Method
-
1
Chop the add-ins 4 min
Chop the onion, green chili and coriander very finely.
In this step
- Onions½
- Green chilies1
- Fresh coriander¼ bunch
Ready when: Very small pieces.
-
2
Knead with daal 8 min
Put the atta in a bowl, add the leftover daal, onion, chili, coriander and a little salt. Knead, adding water a spoon at a time only if needed.
In this step
- Whole wheat flour350 g
- Onions½
- Green chilies1
- Fresh coriander¼ bunch
Ready when: Soft dough, slightly yellow, not sticky.
-
3
Rest the dough 5 min
Cover and rest the dough so it rolls easily.
Ready when: Dough feels relaxed and smooth.
-
4
Roll and cook 12 min
Roll medium-thin parathas. Cook on a medium-hot tawa 1 minute per side, then add ghee on both sides and cook until golden.
In this step
- Ghee2 tbsp
Ready when: Golden-brown spots and crisp edges.
Cook Daal paratha from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
