This is my family favorite paratha recipe, especially my son..he will finish it up without any fuss, He always enjoying to eat with butter....what all mummies we want, that our kid can eat and enjoy the food without any drama.

What is Paratha?

Paratha is a common term used for Indian flat-bread prepared with wheat flour or some people used all purpose flour, ragi flour, jowar flour. Paratha are the most common flatbread breakfast in Indian cuisine.

These are staple dish in many Indian homes which are eaten for breakfast, lunch or dinner, especially at my home everyone loved dal ka paratha they never bored with it.

Paratha are mostly served with pickle, curd, chutney or any side or dry curry. Paratha's has many variations. One is plain or other is stuffed paratha.

What is Dal ka Paratha?

A delicious and healthy flatbread of leftover dal mixed with onion and few herbs-spices served with butter, curd and pickle is heaven on plate. It is a uniquely flavorful flatbread and comes with goodness of dal(lentils).

Paratha is a common term used in India. This paratha works great whenever you have some any leftover dal in your fridge such as moong masoor dal, dal makhani, urad dal or langarwali dal or even sambar paratha 

You even can make dal paratha from fresh dal too. Desi ghee/Clarified butter can be used for roasting the paratha. You may also use oil or butter also.

How do we make Leftover Dal ka Paratha?

By using  these easy 3 steps we make our dal paratha

1. To knead a dough
2. Rolling out the Paratha
3. To roast paratha

We enjoys it with butter or pickle or homemade curd and in the end it’s a win-win situation for everyone 🙂 . I prefer to eat with curd and butter or when I eat with pickle, I want my cup of tea also.

Since my leftover dal already had spices in it, so I used less spices to adjust the taste of flour, according to our taste. You can add green chilies, my mom did but i didn't add due to my son. I added chopped onion also for crunchiness, if you don't want then avoid it.

I even can make dal ki poori too, they are really very tasty & so soft, that melt in your mouth. For dal ki poori, i used the same dough just fry it in oil. Taddaa it's ready. SO YUMM😍😍

Here are some Variations of Indian Bread(Paratha/Poori) which is perfect for breakfast or tiffin box
Dahi methi poori
rice paratha
Beetroot Poori
methi paratha
palak paratha
purple cabbage paratha

You can adjust the spices according to you taste, if you like more spicy, then add more red chilli powder or green chilies along with spices.

Addition of dal into flour, paratha becomes really soft and very tasty.  A perfect breakfast or  lunch box recipe – even kids love these in their tiffin box too 🙂 Now moving on to the recipe….

Dal Paratha Recipe | बची हुई दाल का परांठा video

Course : Breakfast
Cuisine : Indian
Prep Time : 5 minutes
Resting Time : 15 minutes
Cook Time : 5 minutes
Total Time : 25 minutes
Servings : 4 people
Author : Jolly Makkar

Ingredients :

Wheat flour - 2 cups
Leftover dal - 1.5 cup
Green Coriander - 2 to 3 tbsp (finely chopped)
Chopped Onion -1 small
Salt to taste
Red chili powder- 1/2 tsp
Garam Masala Powder- 1/4 tsp
Desi ghee/clarified butter/oil for parathas

Preparation Method :

To knead dough
———————
1. Take wheat flour in bowl. Make hollow pit. Take leftover dal out from the fridge, add it to the flour.

2. Dal already has all the spices, so will add little just add salt, red chilli powder & garam masala powder to adjust the taste of flour. Add chopped small onion, chopped green coriander leaves, and Mix well.

3. Mix all well and make a dough. Add water in small portion and knead soft dough. Knead dough soft as that for normal paratha.

4. Once dough is ready, cover and keep the dough aside for 15 to 20 minutes in fridge to set.

For rolling out Paratha
———————————
1. Divide the dough into small sized balls. Take a small sized ball and roll out the flat like a roti using rolling pin.

2. Grease hands with ghee/oil in hand. Make dough ball, press with hands, coat with dry flour. Roll it round 3 to 4 inch in diameter. Grease paratha with desi ghee, spread evenly. Fold paratha in half.

3. Fold it like cone and press it with your hands. Coat again with dry flour, Roll out slightly thick paratha.

To Roast Paratha
————————
1. Now place it on a heated tawa/griddle and cook it as you would cook plain paratha. Cook both the sides on medium flame with little ghee until light brown spots appear on one side as shown in below pic.

2. Keep flame on high. When paratha seems dark from above, flip it then again flip and roast the paratha until golden brown spots appear. Once roasted, pour some desi ghee on top of paratha.

3. Serve hot hot paratha with add a dollop of butter on top of it or pickle or curd or a cup of hot tea.

How to make Leftover Rice Paratha with step by step photos + video - This is one of the most popular and mostly often made rice paratha recipe usually made in Northern parts of India especially in Punjabi's family. It always surprised me how the simple ingredients makes a flavorful meal. 
This is basically made from leftover cooked rice or with boiled rice also. Serve rice paratha with amul butter or white butter, curd, pickle and chutney for a simple yet tasty breakfast. 

This is one of our favourite breakfast at my home, whenever we prepare rice at my home, one night before..this is for sure next day this is our morning breakfast. 

I used to make leftover veggie paratha most of the times in our breakfast menu, like aloo-gobi-matar mixed with spices and used as a stuffing,,mmm yummy still my mouthwatering!!

In a Punjabi house like mine, stuffed paratha topped up with homemade butter or amul butter (my personal preference) is a regular Indian breakfast recipe. Paneer paratha, Mooli Paratha, Gobi paratha or aloo paratha is among my top choices for menus on weekends.

What is Rice Paratha?

A delicious stuffed crispy flatbread of leftover rice mixed with spices, served with butter, curd and pickle is heaven on plate. This paratha works great whenever you have some leftover rice, such as jeera rice, simple boiled rice or any cooked rice. 

Fresh rice don't gave good texture and crispness to the paratha. Desi ghee/Clarified butter can be used for frying the paratha. You may also use oil or butter also.

I usually make the dough and the stuffing for the parathas beforehand so that I can quickly serve them on the table at the time of the breakfast. 

You can find end number of leftover recipes on my blog
mumbai style tawa pulao
cinnamon bread crust treats
lemon rice
barfi kulfi

Let's begin the step by step recipe of rice paratha recipe with pictures + video

Cuisine : Indian
Course : Breakfast
Total Time : 20 minutes
Preparation Time : 5 minutes
Cooking Time : 10-15 minutes
Servings : 2-3 person
Author : Jolly Makkar

Ingredients :

Cooked rice/Leftover rice - 1 cup 
Carom seeds/Ajwain - 1/4 teaspoon(optional)
Red chilli powder - 1/2 teaspoon 
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Handful of chopped coriander leaves
Desi Ghee/Oil/Butter for frying
Paratha dough using one cup whole wheat flour

Preparation Method :

(How To Make A Soft Dough)

1. Take 2 cups of whole wheat flour in a mixing bowl, and add salt to taste in it.

2. Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.

3. Keep kneading the dough for 6-7 minutes before rolling it for paratha.

4. Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.

(To make Rice Paratha)

1. Prepare the stuffing : Take a bowl of cooked rice, Slightly mash the rice with hands or you can used masher. Best you used your hand to mash the rice.

2. Now add all spices like - 1/4 teaspoon carom seeds, salt to taste, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala, handful of chopped coriander leaves. Mix it well. 

3. Take one part of wheat flour dough, Now dust these balls with dry flour and roll them with a rolling pin to make a circle of 5-6 inch.

4. Add little bit ghee on circle, add the rice stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball(like a potli) once again. Check the video👇

5. Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle. 

6. Heat up a griddle or tava and place your stuffed paratha.

7. Gently place the paratha over the tava and cook from the side. 

8. If yes it is cooked, flip over the paratha and apply the desi ghee and cook the paratha until it's brown in color.

9. Serve the paratha hot alongside with butter and some tangy pickle or coriander chutney.

Check the detailed recipe in Video

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Beetroot Ajwain Poori with step by step photos recipe - This poori recipe is a crispy, yummy and pink flavored color fried bread made with goodness of beetroot, whole wheat flour and some spices. It is a perfect meal for fussy eaters who always don't like veggies in their diet.

Health benefits of Beetroot

Beetroots, commonly known as beets, the vegetable is called Chukandar in Hindi, are a popular root vegetable used in many cuisines around the world. Beets are packed with essential vitamins, minerals and some of which have medicinal properties. They are delicious and easy to add to your diet.

Benefits of Beetroots

* Lowers Blood Pressure
* Good For The Heart
* Boosts Energy Levels
* Good For The Liver
* Improves digestion
* Beets are also rich in folic acid, which is one very good reason for pregnant mothers to include them in their diet.
* Has Anti-Aging Properties and Improves skin health
and many more....

Being a mother of 2 years old son, I need to think about it every time what nutrition I give to my baby. I usually made ajwain poori, this time I think why not to add other veggie in it. So I added beetroot, he loved it. I am satisfied, that he like it. 


What is Poori/Puri ?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt, oil and water. They have many variations like dahi methi poori, palak poori, plain poori, ajwain poori, beetroot poori and many more.

Beetroot poori is a great food for your kids lunch box. You can enjoy this poori in your breakfast, lunch or evening snacks with achar, chutney or potato curry they taste so good.
Beetroot poori tastes amazing yet very simple to make, with very few ingredient and in very less time you can make these poori. The recipe of making beetroot poori is same as simple wheat flour poori. 

You can also add your favorite veggies like palak, matar, carrot, potato and make in the same way. I have tried with palak and carrot even potato too. All you need to do is to boil first and grate it directly into flour and make a dough from that.

Beetroot is very healthy vegetable and good for our body. But many of us don't like to include them regularly in the salads. So I always try to find out the ways to add this healthy vegetable in my diet. 

I love to add them in paratha or poori. My favorite and healthy way to include beetroot in my diet is to add them in poori dough.

Course : Bread
Cuisine : Indian
Prep Time : 10 Minutes
Cook Time : 15 Minutes
Author    : Jolly Makkar

Ingredients :

Whole wheat flour/Atta - 2 Cups 
Peeled, Chopped Beetroot - 1 Medium 
Carom Seeds/Ajwain - 1/4 Tsp 
Red chilli powder- 1/8 tsp(optional)
Salt - 1 Tsp (adjust according to taste)
Oil - 2 Tsp 
Oil For frying

Preparation Method :

1. Add 2 Cups of water in a pan, add chopped beetroot pieces. Boil until beetroot turn soft, strain them. 

2. Blend beetroot pieces to a smooth paste. Do not throw the strained water, we can utilize it for kneading the dough.

3. In a mixing bowl add 2 cups of sieved wheat flour, carom seeds, salt, red chilli powder,oil and beetroot paste.

4. Mix by using hands until crumbly dough form. Add beetroot water little at a time and knead soft and slightly tight dough.

5. Apply little bit oil on dough, cover it and keep it in a fridge to set for 10 minutes.

6. After 10 minutes knead it again and dived in to small(15-17) equal part.Take one portion, roll between your palm and gently flatten it.

7. Place dough ball on to the rolling board, apply some oil to the rolling pin and start rolling it.

8. Evenly roll it to a round shape. Roll poori moderately thin, slightly thicker than chapati.

9. Heat oil in a deep pan/kadai. Fry poori in hot oil. To check its temperature, drop small piece of dough in to the hot oil, if it is come on the surface immediately, oil is ready for frying. Check into video.

10. Slid poori  into the hot oil, add one at a time. Slightly press poori, it will puff up. Flip and fry from other side.

11. When it turn golden brown from both sides, shake off excess oil and take out on the kitchen towel to soak excess oil.

12. Hot Poori's are ready serve hot with light curry or bhaji and mango relish. I enjoy my beetroot with aam ka launji and hot cup of chai.



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Dahi Methi Poori recipe with step by step photos - Dahi Methi Poori / Puri, is an irresistible twist to regular methi poori with the goodness of fresh fenugreek leaves/ methi and dahi. It is tasty, soft, crispy and one of the healthy Indian breakfast recipe. These are also a great lunch and tiffin box option as your kid can just roll and eat it without much hassle.

Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry. 

Health benefits of Fenugreek Leaves

The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.

Fenugreek leaves has so many benefits -

**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.

What is Poori/Puri?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more. 

Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.

Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.

Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.

These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner. 

This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
 
This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.


Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of  Sweet Lassi Recipe a perfect platter for your holiday brunch.

Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings  : 4
Author    : Jolly Makkar

Ingredients :

Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough

Preparation Method :

1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).

2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.

3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.

4. Cover and keep the dough aside for 20 minutes.

5. Make equal portions of the dough, similar to the size of a lemon.

6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.

7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up. 

8. Flip it over and cook on the other side for about 30-40 seconds until browned.  Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.

9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast. 

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Methi Thepla Recipe with step by step photos - Methi Thepla is a very popular Gujarati dish made up with whole wheat flour, chickpea flour, spices and fresh fenugreek leaves. These are also a great breakfast and lunch box option as your kid can just roll and eat it without much hassle. It is basically a soft paratha with different kind of stuffings.

A dough is made and it is then rolled into small flat breads which are cooked using little clarified butter (ghee) on a griddle. I remember when winters starts in my hometown Delhi they meant a chilly breeze, bonfires on roofs, yummy yummy hot foods and people heading out to enjoy the weather. 

I love winters and I really enjoy most of the times in my kitchen to prepare something for my family. For me winters are the best season to enjoy the food, what do you think? In this season will have lots n lots of green leafy vegetable like aloo palak, aloo methi, saag, methi paratha & don't forget the gajar halwa muh me paani agaya!!

These thepla's remain good for a couple of days and are a perfect choice to take along while traveling.

Methi Thepla can be eaten as such or can be paired with aloo curry and yogurt or pickle or white butter or amul butter. This Indian flatbread is considered very nutritious and good for digestion.

Superb to eaten with Adrak Wali Chai or any favourite beverage, trust me Methi Thepla tastes out of the world whenever eaten with something warm to slurrp with especially the chai!

Plus, be it for breakfast, brunch or dinner, nibbling on Methi Thepla is definitely fun! So, quickly note down its super easy recipe and prepare it whenever you feel:

What is Thepla?

Thepla is Gujarati style paratha or flatbread made using whole wheat flour and is sometimes with other flours like besan, bajra and jowar. You can add poha into thepla are also added to it for enhanced taste and nutrition.

To make Thepla soft, curd is added in the dough. I also add besan in my recipe which makes the thepla slightly crispy but if you want them really soft, skip adding besan in the dough. You can make simple methi paratha recipe.

Traditionally whole wheat flour and a little besan flour is used to make thepla's. It enhances the taste and also the nutritional value of the dish.

Here is a simple recipe to make soft Methi Thepla at home. 

You might also like..
palak paratha
purple cabbage paratha
stuffed papad paratha
poha missi roti

Course : Main Course / Breakfast
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Author : Jolly Makkar

Ingredients :

Whole Wheat Flour/ Atta - 2 cups
Chickpea Flour/Besan - 1/2 cup
Cleaned, washed and chopped Fenugreek Leaves/Methi patta - 1 cup
Curd - 1/2 cup
Cumin Seeds - 1/2 tsp
Carom Seeds - 1/2 tsp
Turmeric Powder - A pinch
Red Chili Powder - 1/2 tsp
Salt to taste or 1 tsp
Garam masala powder - 1/8 tsp
Oil - 2 tbsp
Warm water to make a dough

Preparation Method :

1. Mix all the ingredients except warm water and oil in a bowl. Mix nicely with your finger tips.

2. Add very little water and knead to make a soft dough.

3. Cover and keep the dough for 15-20 minutes. Add a tbsp of oil in the bowl and knead the dough again for a minute. Divide the dough into 10 equal balls.

4. Dough divided into equal balls. Dust and roll the balls to a circle.

5. Dough rolled into a circle. Heat a griddle. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

6. Apply 1 tsp oil on both the sides and cook till spots darken and the thepla is cooked. Keep pressing the thepla with a flat spoon while it is cooking.

7. Serve hot with pickle, aloo rasedar and curd.

Recipe Notes
**If you are making thepla's to store and eat later, do not add besan to the dough. It will keep your thepla's soft for a longer time. But if planning to eat hot thepla's, besan will add a nice crunch. 

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Happy Cooking & Enjoy!!