This whole wheat red lentil paratha is a nutritious stuffed paratha and is a great way to add proteins, vitamins, miconutrients, and fiber to your diet. This flavorful paratha with added red peppers, ricotta, and red chard is perfect for breakfast, lunch, or dinner.
Why should you make this paratha?
Parathas are always special and comfortig meal. A simple stuffing could change the meal experience exponentially.
This paratha is packed with nutrients. Not only this is protein rich due to the addition of whole wheat and redlintils, but is also rich in vitamins and micronutrients provided by red pepper and red chard. Ricotta also adds to the proteins and calcium. This one is packed with tons of nutrition to the last bit!
Flavorful paratha it is! The earthy flavor from cumin, chard, and lentils, smoky flavor from the roasted peppers, chipotle along with creamy ricotta, ghee, this paratha is rich in flavors!
This versatile paratha is great to serve for any meal. This is a great on the meal for breakfast. Serve this with some greek yogurt or raita for a easy weeknight meal. These are amazing to pack for lunch, satisfying and filling, fueling you until the day ends.
Next, this paratha is made with simple ingredients and nothing fancy. Adding red peppers and chard boosts the nutritional value and hence makes a meal that can be served as such without any side or dippings. Easy! However, you can seve this with some veggies and curries for an ultimate meal. This pairs well with curries.
Finally, whole wheat and red lentils are inexpensive and this paratha provides nutritious meal that is budget friendly too! Now that is a winner in my terms.
Ingredients
To make this nutritious paratha, you will need the following ingredients:
Whole wheat flour - this is the base of the paratha. Whole wheat provides nutriotion. It is rich in proteins and fiber.
Salt - gives salt
Water - A little amounf of water to gather the dough and knead to smooth consistency.
Oil and ghee - to knead the dough and cook the parathas respectively.
Roasted red pepper - Rich in antioxidants and adds to the color and flavor.
Chipotle pepper - Adds to the smoky flavor. You may adjust this based on your taste preference.
Dried red chili - Gives the spicy heat flavor in the red lentil filling. You can adjust this according to your spice tolerance.
Red lentil - Easy and inexpensive source of proteins.
Red chard - boosts the nutrition profile and gives a natural color to the filling. The entire leaf can be used including the midrib and stalk.
Ricotta - creamy ricotta not only enhances flavor, but also adds to the protein and calcium content.
Cumin - adds to the earthy flavor
Ginger and garlic - These boost the flavor and aids in easier digestion.
A little amount of water is enough as the red peppers, chipotle peppers, and ricotta add to the liquid ingredients. Sprinkle two or three tablespoons and knead to a smooth dough instead of adding all the water at once.
Serving Suggestions
This paratha is amazing to serve as such. There is no need for a particular side. A simple spicy pickle and yogurt also works great with this red lentil stuffed paratha. However a tzatziki or any raita like Aloo Raita, Garbanzo and Mint Raita pair well. Veggie curries like Dahi Bhendi, zucchini kofta curry or pumpkin malai kofta, are great ones to serve with. If you want a meal elevated in proteins, serve with Moong Masala, Mughlai Moong dal, Slow Cooker Rajma, or Tadka Dal.
Storage
The filling is made with red lentils. Therefore, my suggestion is to refrigerate if you are not planning to serve all of it the same day. These parathas remain fresh for 3-4 days in the fridge. Reheat them on the pan and serve. I do this and pack them for a satisfying lunch. These parathas also freeze well.
Variations
You can substitue ricotta with a vegan alternative, use oil to cook and make this completely vegan. I have added red chard which also falls in the #2024alphabetchallenge theme for "R" paratha series. If you do not have red chard, you may swap with spinach or kale.
More Paratha Recipes
For the #2024alphabetchallenge, I am sharing tasty whole wheat parathas that will be on your menu often because of its simplicity, nutrition, and flavor! Here are the recipes that I have shared so far. We are on to the letter 'Q' now, and stay tuned for more paratha recipes.
Chocolate Cashew Coconut Caramel Stuffed Paratha
Kale Kabocha Paratha
Lentil Lifafa
Red Lentil Paratha
Ingredients
For the Dough
- 2 cups Whole wheat flour
- 1 tsp Salt
- 3-4 tbsp Water
- ⅓ cup Ricotta
- 2/3 Cup Roasted Red pepepr
- 1 chipote pepepr with 1 tbsp sauce
- 2 tbs Parsley finely chopped
- 1 tbsp Oil
For the Stuffing
- ¾ cup Red lentil
- 2 cloves Garlic chopped
- 1 inch ginger Chopped
- 2 Dried red chili
- ¾ tsp Salt
- 2 cups red Chard Chopped
- 2-3 tbsp Waterr
- 3 tbsp Oil
- 1 tsp Cumin
To cook Paratha
- 2-3 tbsp Ghee or melted butter
Instructions
- Wash and soak the red lentils for 30-45 minutes.
![soaked lentils]()
- In the meantime, puree the roasted red peppers and chipotle pepper.
![pureeing red peppers and chipotle peppers]()
- Add the whole wheat flour, salt, oil, red pepper puree, ricotta, parsley, and salt to the stand mixer. Sprinkle water and knead to a smooth dough. This can be done manually too. Cover the dough and let it rest for 15-30 minutes.
![kneading the dough]()
- Drain the red lentils. Add the red lentils, cumin, red chilies, ginger and garlic to the blender. Next add salt and the red chard. Blennd with 2-3 tablespoons water until you get a smooth but slghtly coarse texture.
![grinding the lentils and chard]()
- Heat oil in a pan. Add the blended lentil-chard mixture. Scramble for 4-5 minutes until it comes off the pan without sticking. Set aside to cool.
![cooking the red lentil and chard mixture]()
- Divide the dough and the red lentil filling into ten equal portions.
![dividing the dough and red lentil filling into portions]()
- Take a portion of the dough and roll it into a 4-in disc. Place a portion of the red lentil filling and gather the edges and seal. Flatten it slightly, dust with flour as necessary and roll into a 7-inch disc. Repeat with the remaining portions.
![stuffing and rolling the paratha]()
- Heat a castiron pan. Place the rolled paratha and cook for 1 minute. Flip and cook for 40 seconds. Brush the top with ghee/melted butter/oil and flip. Cook for 20-30 seconds, brush the top with ghee and remove from tha pan. Repeat cooking the remaining parathas.
![cooking the paratha]()
- Serve hot or warm with pickle or yogurt.
![close view of the paratha]()
#2024alphabetchallenge Recipes from the group
Jolene’s Recipe Journal: Raspberry Ricotta Pancakes Food Lust People Love: Leek and Lobster Mushroom Risotto with Kale Pesto Culinary Cam: Rose Petal-Strawberry Granita Sneha’s Recipe: Pressure Cooker Rice Kheer With Homemade Masala Milk Powder A Messy Kitchen: Rabrabrakake: Norwegian Rhubarb Cake Karen’s Kitchen Stories: Pan-Seared Scallops with Black Beans and Red Pepper Sauce A Day in the Life on the Farm: Pineapple Fried Rice Blogghetti: Roasted Rosemary Potato Peelings Mayuri’s Jikoni: Ragi Shavige Uppitu NAME: RECIPEThe post Red lentil Paratha appeared first on Magical Ingredients.