Dal Ke Paranthe

Name: Dal Ke Paranthe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g wheat flour; ½ teaspoon ajwain; 100 g mung dal; ½ teaspoon kala jeera; salt; ½ teaspoon saunf; ½ teaspoon red chile; 2 teaspoons oil; ½ teaspoon garam masala; coriander, finely chopped (for flavour); ½ teaspoon dhaniya powder; 150 g ghee (for making parantha)

Eats Now Editorial Team · 477 kcal · General

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Dal Ke Paranthe – a delicious recipe with ajwain, kala jeera, salt, saunf, red chile, oil. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

500 g wheat flour
½ teaspoon ajwain
100 g mung dal
½ teaspoon kala jeera
salt
½ teaspoon saunf
½ teaspoon red chile
2 teaspoons oil
½ teaspoon garam masala
coriander, finely chopped (for flavour)
½ teaspoon dhaniya powder
150 g ghee (for making parantha)

1
Soak mungdal for 5-6 hours.
2
Take wheat flour.
3
Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander.
4
Make a dough with the help of water.
5
The dough should be soft.
6
Roll into 15-20 parathas and shallow fry till crisp.
7
Serve it with Sabz-e-Sangar.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g wheat flour, ½ teaspoon ajwain, 100 g mung dal, ½ teaspoon kala jeera, and more.

Yes, Dal Ke Paranthe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
477 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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