Vegetable Daal Paratha

Vegetable daal paratha

I often make these Parathas for our Breakfast, Lunch or for my daughter’s Kinder lunch box. As a toddler, my daughter is a picky eater when it comes to eating vegetables. And being a Mom I am on a mission to feed her vegetables in every meal possible, LOL…but I don’t force her. I try to make the challenge fun and interesting. My intention is to create a calm, positive mealtime where she enjoys her meal and ready to try a small amount of new food.

Serving: 12 medium size Parathas


  • 1 small Carrot
  • 1 small Potato
  • 1 Tbsp Peas
  • ¼ cup Cauliflower florets
  • 2 green Beans
  • 1 tbsp chopped tomato
  • ¼ cup  Yellow lentils( Toor Daal) soaked in water at least for 30 mins
  • 1 ½ tbsp vegetable oil for the dough and extra oil or Ghee for frying the Parathas.
  • 2 ¼ cup Wheat flour ( Extra for rolling)


  • 2 tsp roasted cumin powder
  • 1 fat pinch Asafetida(Hing)
  • ¼ tsp Turmeric  powder
  • Salt to taste
  • ¼ tsp Garam masala powder


  1. In a pressure cooker add all vegetables, soaked lentils, approximately one cup of water, salt and turmeric powder. Put the lid on and set the cooker over high heat.  Wait for one whistle, then reduce the heat to medium and wait for one more whistle, then turn off the heat and  let the pressure release all by itself. Note: If you are cooking the vegetables and lentils in a saucepan, add at least 3 cups of water and over high heat cook until the mixture starts boiling, then reduce the heat and cook until lentils softened and there is no liquid left.
  2. In a mixing bowl add wheat flour, sprinkle salt for the flour, add vegetable oil and mix everything together.
  3. Add cumin powder, Hing, Garam masala powder to the vegetable and lentil mixture, make sure  the mixture should be well mashed and no lump in it.
  4. Add the mixture to the wheat flour, and knead the dough.Cover the dough for 30 mins.
  5. Knead the dough for one more time,then divide it in 12 equal portions.
  6. Pre heat a Tawa or Frying Pan, take one portion and roll it out to approximately 6 inch diameter circle.
  7. Place the Paratha over preheated pan and cook for a few seconds, then turn the other side.
  8. Spread some Ghee or vegetable oil on the top side and then flip the other side, and spread oil or Ghee on the top side.
  9. Flip 2-3 times till both sides cooked properly. You will see crispy brown spots on the top.

Serve hot with your favourite dry curry or yogurt.

Recipe by: Shyamali Sinha

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