Dal Paratha Recipe Punjabi Missa Paratha

Story of Leftover Dal Paratha

Dal Paratha or as they say in Punjabi, missa paratha is probably the best way to use leftover cooked yellow dal or masoor dal sitting in the fridge. In a Punjabi household, if you are left with plenty of yellow dal from dinner or lunch, making paratha dough using the leftover dal is a common practice. It is one of the easiest Indian breakfast recipes. A dal paratha is packed with protein, fiber, and is a wholesome, healthy breakfast choice.

Ingredients Required

Here are the few pantry staples required to make Punjabi missa paratha at home: Add-On Suggestions: You can add chopped spinach, spring onion, grated boiled potato, crumbled paneer, or finely chopped fresh coriander in the paratha dough to make it tastier.

How To Shape Dal Paratha

Missa Paratha tastes best when it has flaky and crispy layers within. You can follow these steps to make a simple layered missa paratha at home: Similarly, shape all the paratha. At this stage, you can cook the paratha immediately, or freeze them.

Storage and Freezing

Leftovers: You can store the leftover cooked paratha in a hot case or an airtight container packed with aluminium foil or butter paper. Reheat on a griddle or microwave. Freezing: Make the paratha and only half cook them from both sides on a hot griddle (as shown in video) until brown spots appear. When that happens, remove the paratha and keep it on the side to cool down. Stack the parathas with wax papers in between each paratha and since these aren’t delicate, you can directly put them in a ziplock bag and store them in the freezer.

Serving Suggestion

Dal Paratha is best enjoyed fresh off the tawa, piping hot with a bowl of creamy curd or yoghurt, mint pomegranate raita, a spicy Indian pickle, or a dollop of homemade white butter to add layers of taste and texture to each bite of paratha. For those looking to indulge further, a side of masala chai or a refreshing lassi provides the perfect balance to the richness of the paratha.