In a large mixing bowl, blend your leftover cooked dal with whole wheat flour, cooked rice (if using), salt, red chilli powder, chopped green chillies, coriander leaves, and grated carrots.

Use your hands to knead the mixture into a stiff yet pliable dough. Allow it to rest for 20-30 minutes.

After resting, divide the dough into 12 equal portions and gently roll each into small disks.

Take one rolled disk and spread ¼ teaspoon of ghee or butter across its surface. Fold and coil to create layers.

Gently roll the coiled dough into your desired paratha shape.

Heat a skillet over medium-high heat until hot. Place the rolled paratha on it and cook for about 1 minute until bubbles form.

Flip the paratha and cook the other side for another minute until golden spots form.

Apply ghee or butter on the top side. Flip again and cook until both sides are crispy and golden brown.

Repeat for all parathas, stacking them on a plate lined with a kitchen towel to keep warm. Serve hot.