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Dal Walla Parantha

Pan baked Indian Bread with stuffed pulses mix

Serving 4-6 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes



2 CupsWheat flour ( Whole or regular)
1 CupLeft over dal (Any kind of Cooked Lentil)
1 MediumFinely Chopped Onion
1 TablespoonFinely Chopped Green Chillies
2 TeaspoonsFinely Chopped Green Coriander leaves
1 TablespoonGinger Paste
1 TablespoonGaram Masala
1 TeaspoonCoriander Powder
1 TablespoonOil
Salt To Taste
0.5 CupOil for Frying Paranthas



  1. In a Large vessel take all the ingredients except oil fro frying paranthas and salt. Mix them and kneed them with water. Be careful adding water as dal is already cooked and in liquid form so you may be needing very less water.

  2. Make equal size of balls from the dough.

  3. Heat tava or griddle at medium high flame.

  4. Now Take one ball dust it with flour and roll it either in triangle or square shape and cook it from the both sides rubbing oil.

  5. Make all the paranthas following the same steps and serve them hot with yogurt, butter and pickle.

Dal walli roti, dal walla prantha, Recipes from the leftover, Indian Recipe, Vegetarian Recipe, vegan Recipe

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