Lentils are one of those things that my family really enjoys eating but don’t usually want to have the next day. I try to make enough just for one day, but sometimes end up with more than we can eat in one sitting. So, I often end up making this leftover lentil flatbread the next day. These are called “daal ka paratha” in Hindi and my mom used to make them when we were growing up. We usually had them with homemade pickles and chai.
Lentils are one of those meals that are so easy to make. It takes no effort at all to make and is so versatile. These particular ones are made with cooked red lentils, but I make the bread with all kinds of other lentils. Any time there are leftover lentils that no one wants to eat, I turn them into flatbreads and we have a whole new meal and everyone is happy.
Ingredients for Leftover Lentil Flatbread
The leftover lentil flatbread is generally made with all-purpose or whole wheat flour, but I prefer to make them gluten-free. You can use premixed gluten-free flour if you prefer, but I make a blend of my own. If you use all-purpose or whole wheat flour, the dough will not be as soft and the flatbread will be softer in consistency. The gluten in all-purpose flour makes the dough more stretchy and easier to work with.
The Ingredients List for this Indian Recipe:
- 1 small onion
- 1 teaspoon grated ginger
- 1/2 jalapeno (optional)
- 2 cups cooked lentils
- 1 cup chickpea flour
- 1/2 cup rice flour
- 1/4 cup arrowroot flour
- 1 teaspoon whole cumin seeds
- 1 teaspoon paprika
- salt and pepper to taste
- Oil for pan frying
More Indian Recipes you will Like:
Making the Dough for the Vegan Recipe
Finely chop one small red onion and half a jalapeno. I like mine with a hint of spiciness to it, but if you prefer it milder, skip the jalapeno. Grate a 1-inch piece of ginger.
To make the dough, in a large mixing bowl add 2 cups of leftover lentils, 1 cup of chickpea flour, 1/2 cup of rice flour, and 1/4 cup of arrowroot flour. To this add the chopped onion, chopped jalapeno, and grated ginger. At the same time, add 1 teaspoon of whole cumin seeds, 1 teaspoon of paprika, as well as salt, and pepper to taste.
Mix everything well to form a dough. The dough will be very soft but don’t worry, it cooks well. Let the dough sit and rest for about 5 mins.
Once the dough is ready, dust a clean counter with some rice flour. Divide the dough into 8 equal bits and roll them into balls. Using a rolling pin, roll out one ball into a 5-inch flatbread. The flatbread will be very soft, so be careful not to break it.
Cooking the No Waste Recipe:
Preheat a cast-iron skillet so it’s hot. If you don’t have a skillet, you can use a non-stick pan. Just make sure that it’s a heavy-bottomed pan. Pour a 1/2 tablespoon of oil onto the skillet and spread it all over.
Gently lift the flatbread and place it onto the hot pan. Let it cook for about 1-2 mins on medium-low heat. You will see the color of the flatbread start to change and get darker. Using a spoon, spread about 1/2 a tablespoon of oil on the uncooked side of the flatbread.
Once you are able to lift the flatbread using a spatula without feeling like it will break, turn it over, so the uncooked side is now on the pan. Cook it for another 1-2 mins. Both sides of the flatbread should be slightly browned when ready.
I like to serve these warm with:
- A dollop of homemade butter.
- And fresh homemade chai.
- My son really enjoys having some fresh plain sweetened yogurt on the side.
If you like the recipe please leave a comment below. Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts
Facebook, Instagram, Pinterest, and Twitter.
Glutenfree Leftover Lentil FlatbreadCourse: EntreeCuisine: IndianDifficulty: Easy
This gluten-free, no waste leftover lentil flatbread is the best way to use up lentils the next day. They are perfect for a Sunday breakfast or dinner any day.
1 small onion
1 teaspoon grated ginger
1/2 jalapeno (optional)
2 cups cooked lentils
1 cup chickpea flour
1/2 cup rice flour
1/4 cup arrowroot flour
1 teaspoon whole cumin seeds
1 teaspoon paprika
salt and pepper to taste
Oil for pan frying
- Finely chop the onion and jalapeno (if using).
- Place all the ingredients into a large mixing bowl and combine to form a dough. If the consistency of the dough is too dry, add some water – one tablespoon at a time. The consistency of the dough will depend on the consistency of your lentils.
- Let the dough rest for about 5 mins.
- Divide the dough into 8 equal balls.
- Dust a clean counter space with some rice flour and roll out one of the balls into a 5-inch diameter flatbread. The dough will be very soft so be careful as you roll.
- Heat a cast-iron skillet so it’s hot and put about 1/2 tablespoon of oil onto it, making sure to cover the whole skillet with oil.
- Gently place the flatbread on the pan and let it cook for about 1-2 mins on medium low heat. Pour about a tablespoon of oil on the non-cooked side of the flatbread and gently turn it over and let it cook for another 1-2 mins.
- Once it’s browned and cooked on both sides, serve it hot with some butter (or margarine for a vegan version) and some pickles or yogurt, or chai.