Spicy Dal Parathas Indian Lentil Stuffed Tortillas
Bring the flavors of India to your table with these Spicy Dal Parathas—savory, aromatic lentil-stuffed tortillas that are perfect for any meal. Made with whole wheat flour and filled with a spiced mixture of mashed tur dal (split pigeon peas), red chili powder, garam masala, and fresh cilantro, these parathas are a delightful blend of hearty and spicy. Each paratha is skillfully rolled and cooked on a skillet until golden and flaky, creating a dish that’s as visually appealing as it is delicious. Whether you pair them with a dollop of yogurt, tangy pickle, or enjoy them on their own, these Indian lentil-stuffed parathas are a nutritious and flavorful addition to your menu. Perfect for breakfast, lunch, or dinner, they’ll keep you coming back for more!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Water
- 1 cup Cooked and mashed tur dal (split pigeon peas)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Vegetable oil or ghee
- 0.25 cup Extra whole wheat flour (for rolling)
Instructions
In a large bowl, mix the whole wheat flour and 1 teaspoon of salt. Gradually add water and knead into a smooth, pliable dough. Cover the dough with a damp cloth and set aside for 20 minutes.
In a separate bowl, combine the mashed tur dal, red chili powder, turmeric, ground cumin, garam masala, cilantro, and grated ginger. Mix well to form the spiced lentil filling.
Divide the dough into 6 equal portions and roll each portion into a ball.
Lightly flour a clean surface and roll each dough ball into a small circle, about 4 inches in diameter.
Place a spoonful of the lentil filling in the center of the circle. Gather the edges of the dough around the filling, pinching them together to seal it completely.
Gently flatten the filled dough ball and roll it out again into a larger circle, about 6-7 inches in diameter, taking care not to let the filling spill out.
Heat a skillet or tawa over medium heat and add a few drops of oil or ghee.
Place the rolled-out paratha on the skillet and cook for 1-2 minutes, until brown spots appear on the underside.
Flip the paratha, brush it with a little oil or ghee, and cook for another 1-2 minutes. Flip again and repeat until both sides are golden and cooked through.
Repeat the process with the remaining dough and filling.
Serve the spicy dal parathas hot with yogurt, pickle, or a side of your choice.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 0.7 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
