Recipes
Veg
NutriBoost Leftover Dal Paratha 💛💪 A delicious makeover for yesterday's dal with the goodness of whole grains, spices, and an Omega-3 twist!
By Yashi Gupta
⏳ Prep Time: 15 minute
03 Aug 2026
2026-08-03T07:59:31.000Z
4.57
Nutritional Overview
Calories
457 kcal
Protein
20 gm
Carbs
65 gm
Fats
13 gm
Ingredients
Ingredients (Serves 1 | Makes 2 Parathas) 50 g whole wheat flour 1 katori cooked leftover dal (approx. 150 g, any dal with tadka – moong, masoor, toor, mixed dal, etc.) ½ tsp saunf (fennel seeds) ½ tsp coriander powder A pinch of hing ¼ tsp turmeric powder ½ tsp red chilli powder (or to taste) 1 green chilli, finely chopped ½ tsp roasted jeera powder ¼ tsp garam masala Salt, if required 2 tbsp finely chopped fresh coriander 1 tsp flaxseeds (½ tsp for each paratha) 1 tsp ghee or oil for roasting
Method
Step 1
Add the leftover cooked dal to the wheat flour. Mix in saunf, coriander powder, hing, turmeric, red chilli powder, roasted jeera powder, garam masala, chopped green chilli, fresh coriander, and salt if needed. Knead into a soft dough using only the dal. Do not add water. If required, use a little extra liquid from the dal. Let the dough rest for minutes. Divide into two equal portions. Roll each portion slightly, sprinkle ½ tsp flaxseeds, gently press them into the dough, and roll into a paratha. Roast on a hot tawa using minimal ghee or oil until golden brown on both sides. Serve hot with g curd
