Jhatpat Dal Paratha

Jhatpat Dal Paratha

By NamakShamak
  • Serves: 5
  • Prep Time: 20 Minute
  • Cooking: 20 Minute
  • Calories:

Got up in the morning wondering “what for breakfast?” Made poha yesterday, upma the day before and everyone wanted something home cooked, so I guess paratha was the only filling option.   I had cooked dal for dal tadka but no one was excited about simple dal and chawal. So I decided to use the humble tuvar dal to make parathas which were quite filling and loaded with proteins. You can use moong dal or channa dal or urad dal or simply mixed dals. This can be a very easy breakfast to make when You are on the run, just keep aside some of the cooked dal in the fridge and the next day you have a nutritious breakfast.   Kids love this paratha. Just spread some khatta meetha chunda or some cheese spread on it and make a roll. Tastes good even when cold, so it can be ideal for kiddies tiffins.



  1. Cook the Tuvar dal in 1 and 1/2 cup of water in a pressure cooker till done. Chop the garlic, onions and coriander leaves finely.
  2. In a big vessel take the tuvar dal, add the haldi powder, jeera powder, dhania powder, red chilli powder, onions, green chillies, coriander leaves, salt and the Wheat Atta. Knead the dough well. You can add a tsp of oil to the dough to make it a litt
  3. Now roll into small parathas and roast on a tawa applying a little ghee. Serve hot with dahi.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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