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  • Preeti Shridhar

Dal ka Paratha with fresh Dill

Winters is the best season in North India. There is so much of fresh produce available. The greens in the market always tantalise you . My vegetable vendor sent a bunch of fresh Dil leaves.

I had some some left over Dal in the fridge which no one wanted to eat. So , decided to make Dal Parathas flavored with fresh Dil leaves.

After chopping Dil leaves I was left with stems. I don't like to waste anything so made a paste with some of the stems ,green chili and ginger. Added that as well to the dough.

One has to be careful while using Dil as it has very strong flavor.

The flour used to make dough will depend on the consistency of the dal. Try to use minimum water so that flavors are not diluted. Make a slightly stiff dough. Let it rest for an hour , before making Parathas.

These Parathas taste very good with mango pickle.

A raita is always welcome.

Since I made these for lunch I paired these with Bathua Raita, another winter delicacy.


Left over Dal 1 cup

Whole Wheat Flour 1 1/2- 1 3/4 cup

Onion 1 small finely chopped

Fresh Dil leaves 1/4 cup

Salt to taste

Red chili powder 1/2 tsp

Ajwain Seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 2-4 tbsp


Dil Stems 1 tbsp

Green chili 1

Ginger 2 tsp


  1. Make a paste of ingredients mentioned under paste. Do not add water, instead use 1/4 cup dal.

  2. Mix this with all the ingredients mentioned above except flour.

  3. Now add flour one cup at a time, till you get slightly stiff dough.

  4. Knead well, add water if needed, a tbsp at a time.

  5. Cover and let it rest for an hour.

  6. To make parathas,

  7. Heat a non stick tawa/ girdle.

  8. Pinch approximately 70-80 gms of dough.

  9. Roll into a ball.

  10. Dust with dry flour and roll into a four inch disc using a rolling pin.

  11. Apply a tsp of oil.

  12. Sprinkle half a tsp of flour.

  13. Fold into half, press lightly.

  14. Fold again into half.

  15. Press lightly.

  16. Dust with dry flour.

  17. Roll into a six to seven inch diameter disc.

  18. Tranfer to hot tawa.

  19. Cook on high till small brown spots appear.

  20. Flip , lower the heat.

  21. Apply oil.

  22. Flip and apply oil on the other side.

  23. Cook on both sides till it crisps a little and slightly large brown spots appear.

  24. Remove on a kitchen towel .

  25. Serve hot with homemade butter/ pickle/ raita.

  26. Repeat the process with the remaining dough.


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