30 mins
Dal Paratha (Indian Bread)
Recipe by Mamtha Sunil Kumar
Dal Paratha (Bread) is one of the many innovations of the Indian style breads. The Paratha is an important part of a traditional Indian breakfast. It originated in North India and was then accepted in different parts of the Indian Subcontinent. Traditionally, people make it using ghee (clarified butter or drawn butter) but some people also use oil or bake it in the oven for health reasons. Usually the paratha is eaten with tea and raita as part of a breakfast meal. Often it is stuffed with potatoes, paneer, onions, or keema (minced meat).
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Dates Stuffed with Mascarpone Ingredients for Dal Paratha (Indian Bread)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Dal Paratha (Indian Bread)
- Wash the split red gram thoroughly, drain well and set it aside. Bring the water to the boil over a medium heat and add a pinch of turmeric powder. As soon as the water boils add the drained gram and cook until the split red gram is soft. Drain off the water and set it aside.
- Mix all the ingredients together (cooked red gram, whole wheat flour, cooked rice, finely chopped onion, chopped coriander leaves, red chili powder and salt to taste). Mix well and use some of the water from cooking the red gram to make a stiff dough.
- Divide the dough into small balls of about 1½" (4cm) diameter and roll them flat on a lightly floured surface. The quantities in this recipe will make about 7-8 flat breads. Pour the vegetable oil in a frying pan (skillet) and shallow fry the paratha bread for about one minute on each side until brown spots appear and the paratha looks cooked. Serve hot with yogurt.
MAMTHA SUNIL KUMAR'S HOT TIP:
Parathas should be cooked on medium heat to get the best texture and the light crispiness.
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