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Left overs mash daal paratha
Left overs mash daal paratha

Before you jump to Left overs mash daal paratha recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to left overs mash daal paratha recipe. You can have left overs mash daal paratha using 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Left overs mash daal paratha:
  1. Provide 1 cup cooked daal mash
  2. Provide 1/2 tsp salt to taste
  3. Prepare 1 tsp red crush chilli 🌶
  4. You need 1/2 tsp zeera
  5. Get 1/2 tsp whole Coriander
  6. You need 2 tbsp onion slice
  7. Get 1 large green chilli
  8. Prepare 2 tbsp green Coriander
  9. You need 4,5 tbsp oil
  10. Provide 2 cups atta for making paratha
  11. You need 1 tsp achar masala (optional)
Instructions to make Left overs mash daal paratha:
  1. Take cooked mash daal and prepare the ingredients.
  2. Now mix all the ingredients with daal and make a dough of paratha.
  3. Now roll the dough like a roti and fill the daal mash mixture keep on it and cover the second round roti like this and again roll it.
  4. Now heat the tawa and pour the paratha cook it well place the oil and spread it then cook it properly.
  5. Finally a yummy and crispy left over mashed daal paratha is ready to serve, enjoy 😉 it.
  6. I want to eat with achar and zeera yogurt.

That's a lovely way of using up leftover daal… though I would just slurp down the remaining just like that! 🙂. When you run out of gravy, but you still have leftover mashed potatoes in the fridge, what do you do with them? Sure, those leftovers are great straight out of the microwave, but there are other things you can do with them! Leftover dal is combined with wheat flour, spices and cooked over hot griddle to make this everyday breakfast. Paratha is a common term used for Indian flat-bread prepared with wheat flour and dal ka paratha means Indian flat-bread prepared with leftover lentils.

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