I love up-cycling leftovers and this is one of those ideal recipes to do so! Healthy, delicious, and quick to make, these Spinach Dal Parathas are perfect to use up Spinach Dal without feeling like you are eating leftovers or compromising taste. 
Making these parathas take less than 10 minutes and that is my favorite type of recipe.
The girls really love this paratha too as they get their “roti” with yogurt that they love and I can have a Mom win knowing it’s nutritious and filled with protein and fiber.
Add this to your rotation of weeknight meals or a quick afternoon lunch. Sometimes, I even make a batch and have them for a picnic in the backyard with the girls.
Step 1: Mix all the ingredients together
Step 2: Knead into a dough and let rest for 10-15 minutes
Step 3: Roll out into a 6″ diameter between 2 pieces of plastic sandwich bags (prevents it from sticking as it is a bit of a wet dough)
Step 4: Cook on a skillet and enjoy with yogurt and achaar (mango pickle)!
From my kitchen to yours, enjoy these Spinach Dal Parathas!
Spinach Dal Paratha
Ingredients
- 2 c leftover spinach dal (warmed up)
- 1 ½ c whole wheat flour
- 3 tsp cumin powder
- 3 tsp coriander powder
- 2 tsp cayenne pepper
- 1 tsp garam masala
- 1 tsp salt
- 2 tsp oil
Instructions
- Add all of the ingredients in a bowl and knead into a dough.
- Let rest for 10-15 minutes.
- Divide dough into 10 equal portions.
- Heat a skillet on med-high heat.
- Roll out each portion to about a 6" diameter.
- When the skillet is hot, add 1 tsp oil and place the paratha right on top of it. Let it cook for 1 minute while you work on the next paratha.
- Add a few drops of oil on the top of the paratha and spread it around. Flip it over and cook the other side for another minute. Flip it over a couple more times if needed to cook the paratha.
- Transfer to plate and serve hot with pickle and yogurt.
Notes
Let the dough rest for 10-15 minutes so it's easier to roll out.
Use a sandwich bag cut on 3 sides to put the dough in and roll out for ease.
