Dal Paratha Recipe (Indian Flat Bread)
Paratha is a whole wheat Indian flat bread. This version of the chapati bread is fairly easy to form, and is also relatively healthy since it's made with fine milled durum wheat flour (atta). Paratha are often "stuffed", and I flavored this version with cooked spiced masoor dal (orange dal).
For extra flavor, I brushed the bread with a thin layer of melted ghee (clarified butter), making the paratha an incredibly tasty, crispy side dish packed with protein.
Yields: 6 pieces1 cup durum wheat flour, + extra for dusting
½ cup masoor dal, steamed
¼ teaspoon red chili powder, to taste
¼ teaspoon turmeric
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon garam masala (click on the link for the recipe)
3 tablespoons cilantro, chopped
¼ cup ghee (clarified butter), melted
For the lentils: Using food service disposable gloves, coarsely mash the masoor dal. Add ⅛ teaspoon turmeric, ⅛ teaspoon red chili powder, ¼ teaspoon garam masala, cilantro and ¼ teaspoon salt. Mix well.
For the paratha dough: In a mixing bowl, combine the atta flour, spices (red chili powder, turmeric, coriander, garam masala). Drizzle with about 2-3 tablespoons water (at room temperature). Mix well until it forms a non-sticky dough ball (similar to pizza dough). Add the mashed lentils. Season with salt. Knead the dough and drizzle with 1 tablespoon melted ghee.
Roll the dough into a long log, then slice into 6 equal portions. Mold them into golf ball-sized pieces. Cover them with a damp towel so they don't dry out.
Dust your work space with a little atta flour. Roll the dough balls in a little flour. Flatten each piece, creating a (6"-diameter) round shape (not too thin, about ¼"). Remove any excess flour, flipping the disk back and forth between your hands. Make sure the disks aren't pierced (no holes) and don't overwork the dough, otherwise the paratha won't be soft.
Place the paratha on a flat hot griddle pan (almost at the smoking point) without greasing it. Reduce the heat to medium high. Let it cook for about 2 minutes. Flip the bread; air bubbles will form. Using the back of a tablespoon, brush a thin layer of melted ghee (about 1 teaspoon per side). Apply very little pressure to the paratha while on the griddle pan. Cook for 2 minutes, then flip one more time, brushing ghee on the other side.
You can replace the masoor dal with your favorite legume.
Durum wheat flour is called atta flour.
This is the fool-proof, easy version. You might have come across the lentil stuffed paratha version, which is a lot more complicated.
You can find all the ingredients listed in any Indian specialty market.Published By: on April 25, 2012.