The other day I ordered Dal Makhani from a Biryani place, and surprisingly enough, the Dal Makhani turned out to be significantly better than its Hyderabadi chicken biryani. As a Delhhite, I have grown up appreciating both Dal Makhani and Butter chicken equally, it was never a battle of the best among the two. Whenever I was presented with a choice, I would order them both, and order so much that I would often be left with copious amounts of leftovers. However, tossing them out was never an option. The level of our creativity with leftover Dal Makhani often astounds me. From using it as a spread for a toast, or an accompaniment for pav, Dal Makhani truly shines in all avatars. But have you ever tried using it to make some sumptuous parathas.
No, we haven’t lost our minds. Are we pushing it too far? Well, how would you know until you give this incredible recipe a try? In this Dal Makhani Paratha, Dal makhani, which obtains a thicker, mashable consistency a few hours later is pounded until smooth, it is then combined with wheat and other herbs to make a dough. The parathas are then cooked on tawa with heaps of butter. Make sure you cool it with additional ingredients like onions, salt, masalas etc, as the dal Makhani is itself carrying all of these.
Without further ado, here is a recipe you have been waiting for.
How To Make Dal Makhani Paratha:
Ingredients:
- Dal makhani- 1 ½ cup
- Wheat flour(Atta)-2cups
- Onion- ¼ cup, chopped
- Green chillies-2, chopped
- Coriander leaves- handful, chopped
- Red chilli powder- ½ tsp
- Ajwain- 1 tsp
- Oil or butter- 1 tsp
- Salt a pinch
- Amchur powder(dry mango powder)- ½ tsp
Instructions
- Take dal makhani in a bowl and mash it well so that it becomes nice and smooth enough to be blended with your atta.
- Now take the wheat flour in a bowl, transfer the dal makhani, coriander leaves, red chilli powder, ajwain, green chillies, chopped onions, amchur powder, salt and oil and make a soft, pliant dough.
- Once you have made the dough, keep the dough aside, cover it with a cloth and let it rest for 15-20 minutes.
- Once the dough is well-rested, pull out small, equal-sized balls and roll them out in flat, circular parathas using a rolling pin.
- Make sure you do not roll your parathas too thin as it may lead to spillage or cracks in your parathas. Make sure you do not keep it too thick either, as no one like to bite into a thick dough that is not cooked from within.
- Grease a tawa with butter or oil, and on low flame cook the paratha.
- Roast one side of the paratha for a minute, and flip it over. Cook till both the sides are brown and crisp. Make sure you cook the paratha on low-medium flame only, apply pressure using a cloth or hand from top. Your paratha does not need to fluff up, it also helps you can also add additional butter in between the flipping process.
- Serve the parathas with your favourite pickle, dip or curd.
And if you are craving a fresh batch of dal makhani now, here's a recipe you will love.