Recipe for Dal Bajra Parantha

Name: Recipe for Dal Bajra Parantha
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 cup Cooked Dal; 2 cups Bajra (pearl millet) Flour; 1 cup Yoghurt/Curd; Salt; to taste; Oil, for pan-frying the paranthas

Dal Bajra Parantha is a rustic, filling and delicious breakfast made from pearl millet flour (called Bajra in Hindi) and dal (i.e. lentils). Dal Ka Parantha is traditionally made with whole wheat flour and leftover cooked lentils from the previous day. While I used cooked leftover dal in my recipe, I replaced whole wheat flour with Bajra Atta, i.e. pearl millet flour.

Bajra is a nutrient-packed millet that is gluten-free, too. It is a great addition to our daily meals.

I have already shared many parantha recipes. You can find them in my article: 16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious.

Paranthas pair well with butter, yoghurt and pickles. You can check out pickle recipes here.

Let us start the recipe for this filling and nutritious breakfast: Dal Bajra Parantha.

Ingredients need for Dal Bajra Parantha:

1 cup Cooked Dal
2 cups Bajra (pearl millet) Flour
1 cup Yoghurt/Curd
Salt; to taste
Oil, for pan-frying the paranthas

A note for my readers in Germany: Ingredients such as yoghurt, salt and oil can be sourced from the German Supermarket. Bajra Flour can be purchased from Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Method to make Dal Bajra Parantha:

In a mixing bowl, take pearl millet flour.

Add dal, yoghurt and salt.

Knead it to a smooth dough. Cover and rest for 5 minutes.

Take small portions of the dough and roll them like a roti. To smoothen the edges, use a round cutter. Make all the paranthas this way.

Heat a pan. Place the rolled paranthas. Fry them using oil/ghee.

Serve hot with yoghurt, butter and pickles.

Check out other recipes from my kitchen here.

Check out the recipe in printable format below: