A whole-food, plant-based (WFPB) lentil-stuffed paratha is a delicious and nourishing take on the traditional North Indian favorite, made without oil or ghee but still bursting with flavor. The dough, prepared with whole wheat flour, is soft yet hearty, while the stuffing—made from protein-rich lentils like chana dal or moong dal—is spiced with cumin, coriander, turmeric, and asafoetida for a warm, earthy taste. Unlike conventional parathas, this WFPB version is cooked on a dry tawa, relying on its natural moisture to achieve a soft yet lightly crisp texture. Rich in fiber, plant-based protein, and essential nutrients, it provides long-lasting energy and supports digestion. In many North Indian kitchens, families prepare it as a wholesome breakfast or lunch, pairing it with fresh homemade chutneys, plant-based yogurt, or a side of vegetables for a balanced meal. Easy to make and deeply satisfying, this oil-free paratha proves that healthy eating can be just as comforting and flavorful as its traditional counterpart.

Ingredients
1 1/4 cups whole wheat flour (or as needed)
1/2 cup leftover lentils (I used leftover whole green lentils)
1 tsp red chilli powder
1 tsp dried mango powder (amchur, ularntha manga podi)
1/4 tsp garam masala
1/8 tsp turmeric powder (haldi, manjal podi)
Unrefined salt
Water as needed
1 onion, chopped fine (optional)
1 green chilli, chopped fine (optional)
1/4 cup coriander leaves, chopped fine (optional)
Method
Take the whole wheat flour, leftover lentils, chilli powder, dried mango powder, garam masala and turmeric powder in a mixing bowl
Also add onion, coriander leaves and green chilli (if using)
Mix well
Add water a little at a time and mix to make a non-sticky soft dough
Rest for 10 minutes
Make into 8 equal sized balls
Rest for 10 minutes more
Take a ball and flatten it evenly
Dust it generously with flour
Spread to a parantha with a rolling pin
Dust more flour, if necessary
Heat a griddle and cook both sides of the parantha until brown spots appear
Press gently while cooking to ensure even browning
Transfer to a casserole
Repeat for remaining flour balls
Serve hot with a raita and pickle
Enjoy!