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Ingredients: (Makes around 5-6 small parathas)
1/2 cup leftover dal (any prepared dal like moong, tuvar, etc.),
1 tbsp gramflour (besan),
Wheat flour as required,
1 tsp ginger-garlic paste,
1 small chilli; finely chopped,
1/4 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
3/4 tsp coriander (dhania) powder,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying.

To serve-
Yogurt or any chutney of your choice.

Method:
In a large mixing bowl combine your leftover dal, ginger-garlic paste, chilli, turmeric and red chilli powder, cumin and coriander powder, coriander leaves, salt and mix well. Now add besan and slowly add wheat flour little at a time. Keep mixing and knead a dough. Add wheat flour as needed. Also add 1 tsp oil while kneading the dough. When dough is ready, apply some oil to your palms and knead well. Set this dough aside for at least 30 minutes.
Later make bigger balls than the size of a lemon, dust with flour and roll parathas. Heat a griddle, apply little oil or butter and roast the parathas from both sides till they are cooked from all sides.
Serve with yogurt (curd) or chutney.

Ingredients:
2 cups atta(whole wheat flour),
Water to knead flour,
Salt to taste,
Ghee(butter),

Stuffing-
100gms paneer (cottage cheese),mashed,
1 onion, finely chopped,
1 tsp jeera(cumin seeds),
1 small green chilli, deseeded and finely chopped,
1/2 tsp red chilli powder,
1/2 cup chopped coriander leaves,
Salt to taste.

Method:
Mix atta(wheat flour),salt 2-3 tsp ghee and water to knead flour. Keep aside.
In a bowl mix all the contents of the stuffing. Make small balls from the kneaded flour, depednding upon the size of the parathas you ant to make. Roll a small puri, apply some ghee over it and fold it into a triangle or a square and apply ghee in every fold. Again roll to a small puri and fill the stuffing. Close this puri well, seal all the sides properly to avoid the stuffing from fallin out. Dust in dry flour a roll a paratha. Roll all the parathas similarly. Heat a tava(griddle) put some oil or ghee and roast the paratha evenly from both sides by flipping. Serve hot with any chutney,pickle or curd.

A healthy breakfast, lunch box or tiffin recipe.

Ingredients:
1 cup seedless dates (khajur), soaked in milk for 1 hour,
Jaggery as per taste,
Milk as per requirement,
Wheat flour enough to knead dough and roll parathas,
Ghee for frying.

Method:
Grind together dates along with milk and jaggery to form a very smooth paste, there should be no lumps. Then remove this into a bowl and add wheat flour enough to knead a dough. Keep kneading so that you know you have to add more flour. Leave this kneaded dough aside for half and hour.
Divide the dough into small balls, roll each ball into a small puri, spread some ghee on it, fold into a triangle. Dip this into the flour and roll a paratha.
Heat a tava (griddle) spread some ghee, place the paratha on it. Fry from both sides till it is nice golden brown in color.

TIP:
For people watching out for calories, jaggery is a healthy option to sugar. You can also avoid jaggery as dates have natural sugar and are sweet enough to give a taste to the parathas. Also while roasting avoid ghee.

Ingredients:
250gms maida (refined wheat flour),
1 tsp sugar,
2 tsp baking powder,
1 tbsp oil,
4 tbsp yogurt/curd; beaten,
1/4 tsp salt,
1/4 tsp baking soda,
1 egg (optional)*,
2 tbsp warm milk,
1 tbsp fresh yeast,
Warm water.

Method:
Add a tbsp of warm water to yeast, mix and cover. Mix milk with yogurt and warm it. Then add salt, warm yogurt, yeast and all other ingredients to the maida and knead a soft dough. Set it aside for around 3-4 hours.
Divide the dough into small balls. Take each ball and use a rolling pin and board to roll an elongated naan. This naan taste best when prepared in a tandoor, but if you do not have a tandoor roast it on a griddle from both sides. Spread some ghee or butter over it and sprinkle some sesame seeds, kalonji, etc as per your choice. Serve with chana, any paneer
preparation or even with dal fry or tadka.

* If you do not want to use egg, replace with 1-2 tbsp of yogurt instead.

Ingredients:
1 cup grated white raddish,
1/2 cup finely chopped leaves of raddish,
Wheat flour as per requirement to knead the dough,
2 tsp ginger-garlic paste,
2 tsp finely chopped green chillies,
1 tsp jeera (roasted cumin) powder,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
2 tbsp oil for kneading,
2 tbsp chopped coriander leaves,
Salt to taste,
Oil for frying parathas.

Method:
When you grate the raddish and leave it for 10 minutes, it leaves water, mix all the ingredients and knead a soft dough just like we prepare for rotis. Cover and keep aside for an hour. Then make small balls and roll parathas, heat a skillet (tava) grease with little oil, fry evenly from both the sided. Serve hot with yogurt or butter.