Daal Poori/ Deep fried Indian bread stuffed with Lentils
Dal Paratha is a healthy meal option and very popular in North of India. Cooked lentils are stuffed in whole wheat dough, rolled and cooked in a skillet. It is then enjoyed with yogurt on the side, pickle of your choice and may be some fresh-cultured butter too.
Ingredients
For the Lentil Filling
- ½ cup Chana dal
- 1 and ½ Tablespoon Oil
- 1 Teaspoon salt
- ½ Teaspoon Turmeric powder
- 1 Teaspoon Hing (asafoetida)
- 1 Teaspoon Nigella seeds
- 3 Teaspoon Concentrated Tamarind
For the Paratha Dough
- 2 Cups Wheat flour
- 1 Teaspoon Carom seeds
- ½ Teaspoon Salt
- 1 Tablespoon Oil
To prepare the stuffed Paratha
Instructions
To prepare the Dal Filling
- I used the leftover dal and removed all the dry red chili and bay leaf that I had used previously on the dal while I gave tadka. If you are using freshly prepared the dal, then make sure to soak the dal overnight and then cook it with little water and salt. Don't add too much water while cooking the dal as you want less moisture in it.
- In a heavy bottom skillet, pour the oil and once it heats up, add the nigella seeds and asafoetida. Stir it around for a few seconds.
- Add the cooked lentils and stir it around. Add turmeric if you didn't add while preparing the dal. Also add the concentrated tamarind paste and keep stirring as you cook all the moisture out of the dal. It will take roughly 10 to 15 minutes.
- Once it's done, place it on a plate to cool it down completely.
To prepare the Paratha dough
- In a mixing bowl, add the flour, carom seeds, salt and oil. Give a mix.
- Now pour hot water little by little and keep kneading to bring the dough together into a soft texture. Cover and let it rest for 30 minutes.
To make the stuffed Dal Paratha
- Divide the dough into equal portions. I made 8 parathas with this measurement.
- Roll out the small portions into small disc and then take each disc one at a time to flatten it out, add the dal filling and close the edges by gently bringing it together. Watch the video to understand the step better
- Once you are done stuffing all the small portions of the dough, you have to roll and cook the paratha individually.
- Dust a little flour on your rolling board and rolling pin. Press down the filled dough gently on the rolling board and dust a little flour. Now start rolling gently from center to outwards. Rotate at 90 degree and roll again.Try to slowly roll from one end to the other, so it rolls evenly all around. Roll the paratha thin and try to take time in this step if you are new to rolling stuff parathas. If you apply too much pressure, the dough will tear and the filling will come out.
- Once done, heat a heavy bottom skillet or cast iron skillet at medium heat.
- Once the skillet heats up, place the rolled paratha. In about 30 seconds, you will see that the paratha is showing tiny bubbles on top. Drizzle a little oil/ghee all around and flip. If the paratha is rolled evenly without any tear, it will puff beautifully. Take it off the pan and continue rolling and cooking the parathas the same way.
- As you roll and cook the rest of the parathas, cover the ones you prepared with a clean, dry towel or food cover.
- Once done, rub little butter or ghee on the paratha and serve right away paired with pickle, yogurt, fresh butter and some salad may be.
Video
Nutrition
Serving: 1ServingsCalories: 532kcalCarbohydrates: 88gProtein: 14gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.05gSodium: 1167mgPotassium: 142mgFiber: 11gSugar: 4gVitamin A: 2IUVitamin C: 0.3mgCalcium: 72mgIron: 5mg