16 Jul Leftover dal makhani parathas
Dal Makhani parathas are a beautiful creation out of your last meal’s leftover dal makhani that you might not know what to do with otherwise .Likewise most often I cook so much of the dal makhani that I don’t know what to do with it. Few of us will toss it off into the dustbin and some of us might just re- heat and eat them as side meals out of compulsion perhaps. You really don’t know how to dispose them off since the appeal shines off after repeated consumption in successive meals. And you either throw them off or keep consuming out of guilt of letting them go waste.
Well ;then the best way is to use them to make delicious nutrient rich parathas . Rotis and Parathas are staple food for many in our country, day in and out we make them for every meal.You can use these left over subjis to pair them with your wheatflour; put in some additional spices and make them into nice ,soft tasty parathas.And really, these parathas are much more healthier at times since it features the vitamins of original dish which was supposedly a main dish for your meal perhaps.Especially with left over rajma(red kidney beans) or dal makhani( Urad Dal/black lentils), these are actually healthy, nutrient filled wholelsome parathas and very heavy.You wouldnt require anything else..
I generally make use of most of my leftover curries/subjis this way.But even while using, some dishes go better then others.Especially the rajma(red kidney beans) and Dal makahni. They go the best and makes awesome parathas.I love them, am sure you will too.
These easy and quick parathas are healthy, nutrient rich and absolutely light and easy in making, fuss free. They can be your breakfast, lunch or dinner meal.You just require a side dish perhaps and replace your regular dose of Rotis or Rice. And honestly they are incredibly awesome.
There is no specific thumb rule of the list of ingredients that go into these parathas you can modify them according to your taste and creativity of ingredients blended together, yet I have my own set of ingredients that I think best creates a delicious paratha.
Since the Parathas already have one whole cup of dal makhani its is very filling and tasty as well. Sliced onions and a coriander-mint-curd chutney goes very well with these lipsmacking parathas. Dollops of hot butter just before serving gives you divine pleasure ,sacred to your taste buds I must say.Can be complimented by an Indian side dip of curd and mint and maybe tomato sauce as well.
Now who would have thought that leftovers can be so delightful?So then, peek through your refrigerator for leftovers and transform them into wonderful rich nutrient filled parathas for your next meal.
- Left over dal makhani 1 cup
- Wheatflour(Atta) 1½ cups
- Aijwain 1 tsp
- onion ¼ small chopped
- green chilli 2 to 3 chopped
- coriander leaves few chopped
- red chilli powder ½ tsp
- oil 1 tsp
- salt a pinch
- Butter as desired for cooking
- Amchur powder(dry mango powder) ½ tsp
- roasted cumin powder 1 tsp
- water to knead the dough
- Mash the dal makhani and smoothen it out so that it blends with the wheatflour easily
- In a bowl take wheatflour, the dal makhani, salt, coriander leaves, aijwain ,red chilli powder, green chillies, amchur powder, roasted cumin powder,water ,chopped onions, oil and knead into a soft dough
- Leave the dough covered with a wet muslin cloth for some time
- Make equal sized small balls out of the dough, roll them like a thick paratha with a rolling pin
- In a tawa or a griddle on low flame, put the rolled out paratha.
- Roast them for half a minute and flip over.,apply butter on the top part while the other side is getting roasted/cooked.
- Roll over and apply butter on the other part as well and repeat the same process
- Cook until done under low-medium heat,pressing down the parathas while cooking for it to cook well inside.
- Serve with your favorite curd or pickle or even a vegetable dish.
The dal makhani already has pretty much all the essential spices to lend the wheatflour the taste and texture that makes it up to a delicious paratha.
But you need to add additional spices like the cumin powder and the dry mango powder since the spices in the dish gets diluted once mixed with the whetaflour.