Dal Parantha | How to make Dal Parantha

By Saloni Bansal  |  11th Jan 2018  |  
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  • Dal Parantha, How to make Dal Parantha
Dal Paranthaby Saloni Bansal
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About Dal Parantha Recipe

Soft and healthy paratha, a perfect breakfast for all times.

Dal Parantha, a marvellous creation to spice up your day. Dal Parantha is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingDal Parantha is just too tempting. This amazing recipe is provided by Saloni Bansal. Be it kids or adults, no one can get away from this delicious dish. How to make Dal Parantha is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Dal Paranthaby Saloni Bansal. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Dal Parantha is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

Dal Parantha

Ingredients to make Dal Parantha

  • 2 cup wheat flour
  • 1 cup left over dal
  • 1 big onion chop
  • 1/ 2 cup gram flour
  • 1/4 cup wheat brain
  • 2 Tbsp Desi ghee
  • 1/2 spoon garlic paste
  • 1 spoon ajwain
  • salt according to taste
  • 4 to 5 green chilli
  • water if required

How to make Dal Parantha

  1. Firstly chop the onion and green chillies
  2. Now take a big bowl put all mentioned ingredients into it and mix all.
  3. Then make a hard dough.
  4. Then reast for five minutes.
  5. After five minutes take a dough make a ball and flaten like a poori then brush ghee into it and make a Parantha for rolling pin .
  6. Then put on heated tawa shallow fry it with Desi ghee from both sides.
  7. Serve hot with Gobi,Gajer pickle.

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