Lentil Parantha from Chef Megha Kohli

Chefs' Manifesto member, Megha Kohli, Executive Chef, Lavaash shared this lentil parantha recipe LIVE at Reimagining Food Systems with EAT & The Rockefeller Foundation in June
Megha Koli at Reimagining Food Systems

Click here to see the recipe presented as part of Reimagining Food Systems

Lentil Parantha


  • 1 cup lentils, soaked for 3 hours
  • ¼ tsp turmeric
  • ½ tsp red chili powder
  • ½ tsp dry mango powder
  • ½ tsp cumin powder
  • ¼ tsp carom seeds
  • ½ tsp salt
  • 2 tbsp coriander leaves, finely chopped
  • 8 ball sized wheat dough (40 gm each)
  • oil for roasting


  • Take 1 cup of lentils and soak it for 3 hours
  • After 3 hours, boil the lentils for 15 minutes or until the lentils become soft
  • Drain the water and grind the lentils into a coarse paste
  • Add the turmeric, chili powder, dry mango powder, cumin powder, carom seeds, salt and coriander leaves
  • Mix well making sure all the spices are combined
  • Pinch a ball sized wheat dough and dust with some wheat flour
  • Roll it in a circle of about 5 inches in diameter
  • Place a ball sized lentil stuffing in the center
  • Take the edge and start pleating to bring center
  • Sprinkle some wheat flour and roll slightly thick
  • On a hot tawa (iron pan) place the rolled paratha and cook both sides brushing oil
  • Serve this with yoghurt, a seasonal curry and pickle
Chefs' Manifesto

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