The taste of food improves in winter. The best part is that food doesn't spoil easily in this weather, and leftovers can be enjoyed with relish. The fact that leftover food from the night before doesn't spoil by morning is a bonus, but people don't always like eating the same food again. In such cases, create a new recipe from the leftover dish.

The nutrition hidden in leftover lentils from the night before, when wrapped in the layers of a paratha the next morning, automatically increases the appetite. This is a simple yet superhit breakfast hidden in the simplicity of home-cooked roti and sabzi.

Lentils are made daily in our homes, and there are often leftovers. And when those leftover lentils are mixed with spices and flour, they win the hearts of those who eat them, with the aroma of butter as they come off the hot griddle. Let's learn how to make parathas from leftover lentils.

Recipe and Ingredients for Leftover Lentil Paratha

Prepare delicious parathas from leftover lentils.

Leftover lentils 1 cup (you can use any type of lentils)
Wheat flour 2 cups
Finely chopped onion 1
Green chilies 1–2
Coriander leaves 2 tablespoons
Red chili powder, turmeric powder, and coriander powder to taste
Carom seeds ½ teaspoon
Salt – to taste (reduce the amount if the lentils are already salted)
Oil/Ghee – for frying

Method

Step 1 - First, knead the dough. Then, mix the leftover lentils with onion, green chilies, spices, carom seeds, and coriander. Gradually knead this mixture with the flour to make a soft dough.

Step 2 - Now roll out the paratha. Make a ball of dough and roll it into a round paratha.

Step 3 - Now fry it on a griddle on both sides until golden brown and crispy, using ghee or oil.

Step 4 - Serve with yogurt, pickle, or white butter. And then see how quickly the plate gets empty!

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