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Horse Gram paratha served on a blue plate along with cucumber raita, til chikki, amla dhaniya chutney and slices of cucumber

Horse Gram Paratha (Gahat ki Dal | Kulith Paratha)

Horse Gram Paratha or Gahat ki Dal or Kulith Paratha is a delicious and healthy flatbread stuffed with Horse Gram and shallow fried.
5 from 5 votes
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Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Keyword: Dal, FlatBread, Horse Gram, Lentil, Paratha, Whole Wheat flour
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 30 minutes
Author: Renu Agrawal-Dongre



  • ½ Cup Horse Gram / Kulith / Gahat ki Dal
  • 1 Cup Whole Wheat flour
  • 1 teaspoon Turmeric powder
  • ½ teaspoon Red Chili powder (as per taste)
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Amchur powder / Dry mango powder
  • ¼ inch grated ginger (about 1 teaspoon)
  • 2-3 green chillies chopped (as per taste)
  • Salt to taste
  • Water for kneading the dough.
  • Dry whole wheat flour for dusting
  • Ghee/Oil for Shallow frying.


Making of Dough

  • Knead the dough using whole wheat flour, salt and water.
  • Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
  • Let it rest for at least 30 minutes.

Making the Stuffing

  • Clean and soak the dal for a minimum of 6 hours or overnight.
  • Drain the water and pressure cook the dal for 3-4 whistles (or depending on your pressure cooker settings) or 8 minutes in Instant Pot Pressure cooker mode or in an open pan until done.
  • Once the pressure settles or the dal is cooled, drain the water.
  • Do not discard the water, it can be used as a stock.
  • Grind the dal using a mortar or pestle or a grinder to a smooth or semi smooth paste.
  • I like it a bit granular so I have not made a fine paste.
    The horse gram dal being crushed coarsely
  • Now add the cumin seeds, turmeric powder, red chilli powder, Amchur powder, grated ginger, chopped green chilli and salt.
  • Mix everything and keep aside. Let it cool

Making the Stuffed Paratha

  • Now divide the dough into lemon sized balls.
  • Usine one of dough balls, roll out a 2-3 inch circular disc.
  • Apply around ¼ teaspoon of oil/ghee.
  • Now add around 2 tablespoon of the horse gram dal mixture.
    Stuffing of the horse gram dal in paratha
  • Pull over the dough from all the sides and seal it.
    Sealing of the stuffed dough ball
  • Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.
  • Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
    Rolling the paratha into 5-6 inches disc
  • Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
    Shallow frying the flatbread on the griddle/tawa
  • Flip it after 50-60 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
    The bottom of the flatbread being cooked
  • Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook.
  • Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.
  • This paratha freezes well and comes in handy on one of those days when you do not want to cook or are unable to cook. Check out how to store paratha’s in freezer.



  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • The dal should be completely drained after cooking. Or else you will have a wet filling.
  • If your filling is wet, you can dry roast it in a pan.
  • Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu