How to make Dal Chawal Parantha -
Paratha stuffed with dal and rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat Flour, Rice Boiled
Cuisine : Indian
Course : Breads
For more recipes related to Dal Chawal Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Lachcha Parantha Garlic And Parsley Bread Soya Bean Parantha Oven Roasted Garlic Bread
Dal Chawal Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Chawal Parantha Recipe
Whole Wheat Flour 2 cups
Rice Boiled boiled 1 cup
Salt to taste
Left over dal 1 cup
Oil to deep fry 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 tablespoon
Onion chopped 1 medium
Red chilli powder 1 teaspoon
Fresh coriander leaves chopped finely chopped 2 tablespoons
Method
Step 1
Take dal in a bowl. Add wheat flour and salt and knead into a dough.
Step 2
Cover with a moist cloth and rest for fifteen minutes. eat two tablespoons of oil in a kadai.
Step 3
Add mustard seeds, cumin seeds, urad dal and sauté. When the dal turns light brown, add chopped onion and sauté.
Step 4
When onion turns a light brown, add rice, salt, red chilli powder and mix well. Sauté for two minutes.
Step 5
Add coriander leaves and mix. Spread the stuffing on a plate to cool. Divide the dough into eight portions.
Step 6
Roll into diskettes keeping the edges thinner than the center. Place the rice stuffing in the center and gather the ends and roll into a ball.
Step 7
Roll in a little flour and rest for a while. Heat a tawa and roast the paranthas on medium heat.
Step 8
Apply a little oil. When one side is done, turn over, apply some more oil and roast till the other side is done. Serve hot.
Nutrition Info
Calories : 2298 Kcal
Carbohydrates : 404.5 gm
Protein : 64.8 gm
Fat : 46.8 gm
Other : Iron- 24.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
