How to make Dal Chawal Parantha -

Paratha stuffed with dal and rice.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.