Spiced Maa Chole Ki Dal Paratha
Indulge in a delectable fusion of flavors with Spiced Maa Chole Ki Dal Paratha, a traditional Pakistani dish that combines wholesome whole wheat flour with a protein-packed filling of yellow split peas and Urad Dal. Seasoned with aromatic spices and fresh herbs, this healthy paratha is perfect for breakfast, lunch, or dinner. Serve it warm with yogurt or chutney for a delightful meal that’s both nourishing and satisfying. Ideal for sharing with family or friends, each bite offers a comforting taste of home.
N/A
Servings
375
Calories
13
Ingredients
Ingredients
yellow split peas
50 g (washed)
split Urad Dal
100 g (washed and with skin)
ginger paste
1 teaspoon (mixed)
garlic paste
1 teaspoon (mixed)
red chili powder
1 teaspoon (mixed)
turmeric powder
1/2 teaspoon (mixed)
salt
to taste (mixed)
green onions
8 (chopped)
green chilies
5 (chopped)
coriander
2 tablespoons (chopped)
cumin
1 tablespoon (ground)
oil
3 tablespoons (for cooking)
whole wheat flour
2 1/2 cups (for kneading)
Instructions
1
Begin by thoroughly washing the yellow split peas and split Urad Dal under running water until the water runs clear.
2
In a pot, combine the washed dals with ginger paste, garlic paste, salt, red chili powder, and turmeric powder. Add water and cook on medium heat until the dals are soft and cooked through, approximately 20-25 minutes. Once done, allow the mixture to cool.
3
After cooling, mash the cooked dal mixture slightly to combine and to make it easier to work with. Mix in the chopped green onions, green chilies, coriander, and cumin for a burst of flavor.
4
In a large bowl, combine the mashed dal mixture with whole wheat flour, adding a little more salt if needed. Knead the mixture together for about 2 minutes until it forms a dough. Cover the dough with a damp cloth and let it rest for 15 minutes.
5
After resting, wet your hands slightly and knead the dough again for 3 minutes to make it smooth. Divide the dough into 8 equal-sized balls.
6
On a floured surface, take one ball of dough and flatten it slightly. Spread a little ghee over the top, then fold the edges over to the center creating a stuffed ball. Press gently to flatten.
7
Using a rolling pin and a little dry flour, roll out the stuffed ball into a thin round pancake, approximately 6-8 inches in diameter.
8
Heat a tava (griddle) over medium heat. Place the rolled paratha on the hot tava, flipping it after a minute, then brush with ghee and cook until both sides are golden brown and crisp, flipping once more as needed.
9
Repeat the process for the remaining dough balls, stacking the cooked parathas in a warm container until ready to serve.
Nutrition Information
7.5
Fat
75
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Maa Chole Ki Dal Paratha?
It is a traditional Pakistani dish consisting of a whole wheat flatbread stuffed with a protein-rich filling of yellow split peas and split Urad Dal, seasoned with aromatic spices.
Which types of lentils are used in this recipe?
The recipe uses 50g of yellow split peas and 100g of split Urad Dal with skin.
Is Spiced Maa Chole Ki Dal Paratha vegetarian?
Yes, this dish is completely vegetarian and made with plant-based ingredients like lentils and whole wheat flour.
How many parathas does this recipe make?
The dough is divided into 8 equal-sized balls, which yields 8 parathas.
How long does it take to cook the lentils?
The lentils should be cooked on medium heat for approximately 20-25 minutes until they are soft and cooked through.
What is the calorie count for a serving of this paratha?
One serving of Spiced Maa Chole Ki Dal Paratha contains approximately 375 calories.
How much protein is in each serving?
Each serving provides about 15 grams of protein.
What spices are used to season the lentil filling?
The lentils are seasoned with ginger paste, garlic paste, red chili powder, turmeric powder, and ground cumin.
Should the lentils be mashed?
Yes, after cooking and cooling, the dal mixture should be mashed slightly to make it easier to incorporate into the dough.
How much whole wheat flour is required?
The recipe requires 2 1/2 cups of whole wheat flour.
How long should the dough rest before rolling?
The dough should be covered with a damp cloth and allowed to rest for 15 minutes.
How do I prepare the herbs for the filling?
You should chop 8 green onions, 5 green chilies, and 2 tablespoons of fresh coriander to mix into the mashed dal.
What is the fat content per serving?
There are 7.5 grams of fat per serving in this recipe.
How large should I roll out the parathas?
Each paratha should be rolled into a thin round pancake approximately 6-8 inches in diameter.
What is the best way to cook the parathas?
Cook them on a hot tava (griddle) over medium heat, brushing with ghee or oil until both sides are golden brown and crisp.
Do I need to soak the lentils before cooking?
The instructions specify washing them thoroughly until the water runs clear, rather than a long soak.
What can I serve with these parathas?
They are best served warm with yogurt or a side of chutney.
How many green chilies are included in this recipe?
The recipe calls for 5 chopped green chilies for a spicy kick.
Is Urad Dal used with or without the skin?
The recipe specifically calls for split Urad Dal with skin.
How much carbohydrate is in a serving?
Each serving contains 75 grams of carbohydrates.
How much oil or ghee is needed for cooking?
The recipe lists 3 tablespoons of oil, though ghee can also be used for brushing the parathas.
What is the preparation method for the ginger and garlic?
They are used in paste form, with 1 teaspoon of each mixed into the cooking lentils.
Does the dough require multiple kneading sessions?
Yes, knead for 2 minutes initially, then rest the dough, and knead again for 3 minutes to make it smooth.
What are the main tags associated with this recipe?
Tags include Pakistani, paratha, maa chole ki dal, vegetarian, comfort food, and healthy.
How is the stuffing incorporated into the dough?
In this version, the mashed dal is mixed directly with the flour to form the dough, then additional ghee is added during the folding process.
Is this recipe suitable for lunch or dinner?
Yes, it is a versatile dish suitable for breakfast, lunch, or dinner.
How much cumin is used?
One tablespoon of ground cumin is added for flavor.
Is there salt in the recipe?
Yes, salt is added to the lentils during cooking and more can be added to the dough to taste.
What gives the paratha its golden color?
The turmeric powder in the filling and the browning on the griddle give the paratha its golden hue.
Should the dough be kept covered?
Yes, it should be covered with a damp cloth while resting to prevent it from drying out.