Dal is a South Asian high protein food eaten in India, Pakistan, Bangladesh and Nepal alike with both roti and chawal. How about having quick and healthy snack with leftover dal. As dal is ready just add onion, chilies, chaat masala to enhance flavors; add wheat flour to make dough and you are ready to roll out soft and delicious paratha. Kids and grown ups both will love this hot and tasty treat.

How to make dal paratha from leftover daal.

Author: Mariam Sodawater

Recipe time: 35 min|Prep time: 15 min|Cooking time:20 min|Serving: 4-5 paratha

Recipe type:healthy snack,vegan recipe, vegaterian recipe, budget-friendly recipe

Any dal (toor,mash,masoor,channa mix dal) can be use to make these paratha, just dry out most of the water to make a thick paste. Adjust spices according to your taste.


  • thick dal 2 cup ( water dried to make thick paste)
  • 2 cup whole wheat flour (gundum ka atta), more or less to make dough
  • 1/2 cup chopped onions,(piyaz) 1 small onion
  • 3-4 green chilles,(hari mirch) or to taste
  • 1 tsp chaat masala, or to taste
  • 2 tbs lemon juice
  • 2 tbs oil and more for frying paratha
  • salt to taste


  1. Dry of excess water in dal on medium heat while stirring constantly.
  2. Add onion, green chilies, salt, chaat masala and lemon juice. Mix well.
  3. Add wheat flour little by little till it forms a rough dough.
  4. Add oil and knead for 1 minute to make smooth dough. Dough should not be sticky.
  5. Divide dough into portion and form balls.
  6. With help of wheat flour roll out dough balls into flat thick paratha.
  7. Cook paratha on non stick tawa or fry pan with oil till you see golden brown spots.
  8. Serve hot with chutney.

see notes.

Step by step recipe of Dal paratha

1.Dry dal to make thick paste and let it cool. Once cool take it in a kneading bowl.


2. Chop onions


3. Add lemon juice, chopped onions and chat masala.img_9998

4. Add chillies and wheat flour little by little and oil.

5. Knead a little to form smooth dough. And divide into medium size balls.

6.Roll out each ball into flat paratha. 

7. Cook paratha on non stick tawa with oil. My paratha has very little oil, you can add more.

Serve hot with Green (Dhanya pudina) chutney or Tamarind (imli) Chutney.


  • The taste greatly depends on dal you are using so add more masala if daal is pheeki.
  • Dry out as much water as you can from dal so you don’t have to add a lot of wheat flour to make dough which will over shadow the taste and flavors of daal.
  • Add more wheat flour and oil if dough it still sticky.
  • Use non stick tawa/griddle or pan, or sprinkle atta after rolling flat bread so it doesn’t stick.
  • You can also make Left over Haleem Paratha is the same manner.

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