Dal Stuffed Parathas
Soft wholemeal flatbreads stuffed with spiced dal, crisp from the pan. Great with chutney or yoghurt.
Made with Tarka dal base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelHard
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour with a pinch of salt and 1 tbsp oil. Add the water a little at a time and knead for 5 minutes into a soft dough. Rest for 20 minutes.
20 min - 2
Cook your ready made tarka dal base (see the base recipe) in a pan with the cumin seeds over a medium heat, stirring, for 6 to 8 minutes until it forms a thick paste that holds its shape. Cool completely, then stir in the chilli and coriander.
8 min - 3
Divide the dough into 8 balls. Flatten each, put a spoon of filling in the middle, pull the edges over to seal and flatten gently.
- 4
Roll out on a floured surface to a 16 cm circle, gently so the filling does not break through.
- 5
Heat a dry frying pan over a medium high heat. Cook each paratha for 1 minute, flip, brush with oil and cook for 1 minute, then flip again and brush the other side. Cook until golden spotted.
4 min - 6
Keep warm in a clean tea towel and serve.
Tips
- Make sure the filling is thick and cool. Wet filling tears the dough.
- Do not overfill, as a little goes a long way.
- Seal the edges well and roll gently.
Storing and freezing
Cool and keep in the fridge for up to 2 days or freeze for 1 month with paper between. Reheat in a hot dry pan until steaming hot all the way through.
Questions
Why does my paratha tear?
The filling is too wet or the dough too dry. Cook the dal to a thick paste and keep the dough soft.
Can I make them gluten free?
Not easily with wholemeal flour. A mix of gluten free flour with xanthan gum can work but is fragile.
Can I cook them ahead?
Yes. Cook and cool, then reheat in a dry pan.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.