Ahh we had reached on letter “L” and this #BlogchatterA2Z journey is becoming exciting every day. I am hoping you are enjoying healthy recipes with this series.
Now, let’s move on today’s post.
Today’s post will be something different and I am hoping you will be liked it.
“L”, will be dedicated to three Ls, Leftover, laziz and lazy days cooking.
Being a mom life is not easy and we all always had tons of household and mothering responsibilities. There are days, when we feel over tired or just lazy. Sometimes, we just do not want to stay long in the kitchen and want to finish lunch or dinner quickly.
So, today’s recipe will be specially for those lazy cooking days.
It is healthy, tasty and get prepared quickly. You can use this as a brunch, lunch and dinner as well.
So now, no more suspense. The name of today’s recipe is,
Leftover Laziz paratha for lazy days
As the name suggested, in this recipe we will use leftover (but healthy) ingredients and will make a healthy and tasty filling paratha quickly. I usually make this recipe during weekends or when I am in no mood to make exhaustive recipes.
- Wheat flour 2 cup
- Salt pinch
- Gram flour or besan 1-2 teaspoon
- Leftover dal gravy like moong dal or toor dal
- Freshly chopped fenugreek leaves or spinach leaves 1 bunch
- Green chili, garlic and ginger paste 1-2 teaspoon
- Dry spices (red chili powder, turmeric powder, coriander powder)
- Oil as needed
- Hing pinch
- This recipe allows you to be creative and add ingredients as per your taste and availability. I usually made this, when I had leftover moong bean dal or moong bean gravy from last day’s meal.
- Take whole wheat flour in a bowl.
- Add salt and oil for softening.
- Now, add leftover dal in the flour.
- Next, add fresh available green leafy vegetables (like fenugreek leaves, or spinach)
- And mixed everything well.
- Usually after adding dal or bean gravy, you do not need to add water.
- Add green chilli-ginger-garlic paste. Also, add other dry spices too.
- Knead the flour after mixing all the ingredients properly.
- Make the balls and roll the parathas, like we make usually.
- Roast this from both sides, by applying oil.
- Take out from gas when it turns golden brown from both sides.
- Serve this with curd, vegetable raita or with a pickle of your choice.
- A tasty and healthy meal is ready to eat.
- Do not keep this dough for resting. Sometimes it may become too soft and you will have a problem is making parathas with this.
- You can try so many other options of adding leftover gravy and vegetables as per your taste and preference.
- This recipe is an excellent option for kid’s lunch box too. And you can make them eat healthy ingredients (dal and vegetables) without making them know.
So, this is all for now.
I hope you had liked this recipe. Please share your thoughts!
Check out previous posts of this series., here
read the first post ( if you had missed) Amaranth Paratha
Read the second post Barnyard millet khichdi
Read third post Chickpea salad with carrot soup
Read fourth post Dal Dhokli
Read fifth post Energy Buddha Bowl
Read sixth post Fenugreek (Methi) Thepla
Seventh post Green (Spinach) chapati with bottle gourd curry
Read 8th post Handvo
Read 9th post Idli with a healthy twist
Read the 10th post Jaggery paratha
Read 11 post Khichdi with multigrain nutrition
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photo credit: avlxyz Stuffed paratha AUD4 – Anshumann Da Dhaba, Clayton via photopin (license)