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Dal Paratha with butter cube on top, pickle and yogurt on side

Leftover Dal Paratha

Shweta Arora
Leftover dal paratha is healthy Punjabi style flatbread made from leftover lentils curry, whole wheat flour, spices, and veggies. It is perfect for breakfast, or brunch with a side of yogurt, pickle, or your favorite curry.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine Indian
Servings 8
Calories 151 kcal


  • 1.5 cups flour
  • ¾ cup leftover dal
  • ¼ cup onion finely chopped
  • 1 green chili finely chopped
  • ½ cup cilantro finely chopped
  • ½ teaspoon salt
  • ½ teaspoon chaat masala
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon garam masala optional adjust to taste
  • ¼ teaspoon carom seeds ajwain
  • 1 tablespoon oil + 1 tablespoon for coating the dough


Make the dough

  • In a large bowl or the stand mixer bowl combine all the ingredients, like whole wheat flour, leftover dal, onions, cilantro, spices (ajwain, turmeric powder, red chili powder, chaat masala, garam masala), salt, and oil.
  • Knead into a soft pliable dough. You may need little to no water depending on your dal consistency. I didn’t have to add any.
  • Smear little oil on the dough and knead again. Cover the dough with a lid or plastic wrap & let it rest for about 10-15 mins.

Roll the paratha

  • Divide the dough into 8-10 equal size portions and roll them into smooth balls.
  • Working with one ball at a time, roll it in dry wheat flour, and place it on the rolling board. Flatten it with your fingertips
  • Using a rolling pin, roll the ball into a 6-7 inch circle slighter thicker than roti.
  • Use dry wheat flour as required to roll the paratha. The paratha should be slightly thicker than the regular chapati/tortilla.
  • Heat a griddle (tawa) or pan to medium heat. Once it's hot, lift rolled out paratha and transfer it to the hot griddle.

Roast the paratha

  • Cook the dal paratha on one side and flip when you start seeing some bubbles form on the surface.
  • While the second side is cooking, apply some butter or ghee to the paratha's top (roasted) part.
  • Again flip & let the side with ghee/butter roast. Repeat the same step with the other side too.
  • Once both sides are well cooked, remove from the griddle onto a plate and apply more ghee on top.
  • Serve paratha hot topped with butter with a side of achar (pickle) or ketchup or chutney along with spiced yogurt (curd) or raita, and a cup of hot tea for breakfast! Enjoy!!


Amount of flour: Depending on the dal consistency, you may need more flour. I've used thick dal for this recipe, if you are using a thin consistency dal, add flour as needed.
Type of dal These parathas can be made with any leftover dal like like Maa Chole ki dal, chana dal, dal makhani, dal fry, moong dal, Toor dal, moong dal.
DoughLet the dough rest for at least 10 minutes. The gluten will develop and it will be easier to roll. The tough dough will result in hard and dry parathas and too much water will make the dough sticky to roll so the right consistency is important.
Make pooris out of these by kneading the dough firm (add more flour).
Adjust spices: to your taste, you can't go wrong with this recipe.
Add more veggies: for that nutritional boost. Spinach, methi, kale, grated carrots all go really well with this paratha.
RoastingLet the pan get hot before adding the paratha to cook. Roast the parathas flipping frequently and for a shorter duration to get soft parathas.
Stack them on top of each other after roasting to keep them soft. Also, keep them covered.
Make them vegan by swapping the butter or ghee for oil. Use neutral oil like canola or vegetable.


Calories: 151kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 262mg | Potassium: 49mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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