This recipe is great to make if you have leftover dal chawal or khichdi!

This is for slightly spicy paranthas, but you can change the amounts as you like.

Ingredients

Serves : 2 or more

1 cup khichdi or dal chawal (rice and toor dal)

2 cups whole wheat flour or more if need for dough

2 tsp red chilly powder or to taste

1 tsp salt or to taste

1 green chilly – finely chopped

1/2 cup oil

Method

Take everything except for the oil and mix it to make a dough.

Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches.

Now, take the flat pan and start it at medium heat. A parantha is cooked in a similar way as a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your parantha is ready!

Serve with pickle and tea.