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Dal Paratha by Seema

Oct 11, 2010







Talk of having a sumptuous Indian meal and Parathas come to the fore instantly. Palata, Farata-just as its name varies from one region to another, the paratha too changes forms. In this video, Seema shares her recipe for the delicious Dal Paratha. So, stay tuned!!


    2 cups of wheat flour
    Ghee for frying the parathas
    A bowl of any left over dal
    2 tbsp of oil
    Coriander leaves
    1 tsp of green chillies, chopped finely
    1 tsp of ginger, chopped finely
    1 tsp of ajwain seeds (carom seeds)
    Salt as per taste
    1 large onion, chopped finely
    ½ tsp of coriander powder
    A pinch of haldi (turmeric powder)
    ½ tsp of red chilli powder
    ½ tsp of amchur powder (raw mango powder)
    Water to knead the dough




  • Take the flour into a big plate for kneading
  • Add the dal
  • Add the onions
  • Add the ajwain
  • Add the salt
  • Add the ginger
  • Add the green chillies
  • Add the coriander leaves
  • Add the red chilli powder, haldi (turmeric powder), coriander powder and the jeera powder (cumin seed powder)
  • Knead all the ingredients together
  • Add water little by little
  • When the dough is about to get done add little oil
  • Take a big portion of the dough and dip it into the dry flour
  • Roll out the dough into thick flat bread
  • Transfer it on to a hot tawa
  • Cook from both the sides
  • Add ghee and make a few pricks for ghee to seep in
  • Repeat process for the other side as well
  • Serve hot with dahi and pickle

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