Make & Freeze Dal Mash Paratha

Soups Gravy & Parathas 1901

Serves: 9 People
Prep Time: 20 Minutes
Cooking: 10 Minutes
Calories: 141
Difficulty: easy

Paratha is one of the delicious and stomach filling breakfast food and very common in subcontinent. These are part of our daily meals. We make these in different styles and in various different manners to change the taste. The outer layer of paratha is made with fiber rich whole wheat flour while the filling is made with protein rich lentil and spices.
This is a make ahead frozen paratha recipe but you can even serve these fresh.
For dal filling in this paratha recipe check the link below on my website.
Dal Filling in Pratha

Ingredients

______________For Paratha Dough_________________
Atta (Flour) 4 Cups
Namak (Salt) 1 tsp
Ghee or oil 1 teaspoon
Pani (Water) Luke warm as required
Mash dal stuffing as required
Butter/ghee or oil for making paratha
Aluminum foil for wrapping paratha

Directions

For making the dough, in a bowl add flour,ghee, salt,water and knead well till a soft dough formed. Cover and let it rest for 15 minutes.
Take two small portions of the dough, and make pedas (round shape) of these.
Sprinkle some dry flour on the working surface, and using a rolling pin roll these small size pedas into flat bread of small size. We just need to roll a small size not full size paratha at this stage.
Spread some ghee/butter or oil over one of these small size bread.
Now add dal filling in it and put the second rolled bread over this.
Seal the sides.
Now thinly roll the paratha into your desired size.
Meanwhile, place a pan over medium flame and place the rolled paratha on the pan. Let it cook until bubbles start to rise. Spread some ghee butter or oil over it and then flip it.
Cook the other side as well and spread ghee on the other side as well.
Let it cook until it is golden brown on both sides. Once done, transfer the cooked paratha onto a plate.
Open the layer of paratha to cool it completely, this will also help the paratha to remain crispy other wise it will turn soggy.
Repeat the same process to make other parathas as well.
Serve with chutny or raita or pickle.
__________________For Frozen Process___________________
When parathas are completely cool down wrap these in an aluminum foil and put in the freezer.
You can store these parathas for 3-4 months easily.
When required take out and heat on any grill pan or frying pan or on tawa and crispy paratha is ready to eat.
__________Note: For paratha filling check the recipe of "Mash Ki Daal" on my website.
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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.