Dal Chawal Parantha

Paratha stuffed with dal and rice. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Whole Wheat Flour, Rice Boiled
Cuisine Indian
Course Breads
Prep Time 1.30-2 hour
Cook time 1.30-2 hour
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Dal Chawal Parantha

  • 2 cups Whole Wheat Flour
  • 1 cup Rice Boiled boiled
  • to taste Salt
  • 1 cup Left over dal
  • 2 tablespoons Oil to deep fry
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 tablespoon Split black gram skinless (dhuli urad dal)
  • 1 medium Onion chopped
  • 1 teaspoon Red chilli powder
  • 2 tablespoons Fresh coriander leaves chopped finely chopped


  1. Take dal in a bowl. Add wheat flour and salt and knead into a dough.
  2. Cover with a moist cloth and rest for fifteen minutes. eat two tablespoons of oil in a kadai.
  3. Add mustard seeds, cumin seeds, urad dal and sauté. When the dal turns light brown, add chopped onion and sauté.
  4. When onion turns a light brown, add rice, salt, red chilli powder and mix well. Sauté for two minutes.
  5. Add coriander leaves and mix. Spread the stuffing on a plate to cool. Divide the dough into eight portions.
  6. Roll into diskettes keeping the edges thinner than the center. Place the rice stuffing in the center and gather the ends and roll into a ball.
  7. Roll in a little flour and rest for a while. Heat a tawa and roast the paranthas on medium heat.
  8. Apply a little oil. When one side is done, turn over, apply some more oil and roast till the other side is done. Serve hot.

Nutrition Info

Calories 2298
Carbohydrates 404.5
Protein 64.8
Fat 46.8
Other Fiber Iron- 24.8mg