Recipe – Moong Dal ki Roti / Dal Parantha

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Prep Time: 35 minutes

Cook Time: 20 minutes

Serves: 8-10 Rotis


  • Whole wheat flour(Aata): 2 Cups
  • Cumin seeds: ½ teaspoon
  • Hing (asafetida): 1 pinch
  • Turmeric Powder (Haldi): ½ teaspoon
  • Red Chili Powder: ½ teaspoon
  • Salt: ½ Tablespoon or to taste
  • Water: ¾ Cup or as required
  • Oil/ghee: 2 Teaspoon
  • Moong dal: ½ Cup


  • Ghee/Oil to roast the parathas.


  • Wash the moong dal 2-3 times and soak in water for 30 minutes.
  • Drain the water and take the dal in a bowl.
  • Add wheat flour, cumin seeds, turmeric powder, red chili powder, hing, 1 teaspoon oil. Mix well.
  • Using water knead a soft dough. Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 8-10 equal portions and roll into balls.
  • Roll each ball into 6-inch diameter circle.
  • Heat Tawa and place the thepla on the tawa
  • Flip after 30 seconds
  • Add ½ teaspoon oil/ghee and roast both sides.
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Serve hot, or, keep them in a casserole or wrap them up in a kitchen towel or napkin.



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