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A paratha is one of the most popular unleavened stuffed flat breads in the part of Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis.

A Chana Dal Paratha is a Indian bread, stuffed with chana dal (split bengal gram/chick pea) and cooked in a tawa. These Chana Dal Parathas are just as yummy as they are nutritious.

To make it firstly chana dal (split bengal gram) is soaked and then boiled in a pressure cooker or in a pan, then mixed with some Indian spices. Then this filling is stuffed to make the paratha. And finely cooked on a tawa or a pan.

Chana Dal Paratha is a popular bread in the state of Uttar Pradesh and Bihar. They make chana dal paratha on some special occasions.

It can be served with butter, pickle or yogurt and is a very healthy, filling and nutritious. It can be served as a healthy breakfast, lunch or dinner.

Ingredients

Preparation

• Take Chana Dal in a large bowl and soak it for 3-4 hours.

• Then boil chana dal for about 15 minutes or till the dal turns soft yet retain their shape. It should not become mushy.

• Drain off the extra water and keep aside for 15-20 minutes or till water is drained off completely. Make sure there is no water left in the dal.

• For chana dal stuffing, heat 1 tbsp of oil in a pan. When oil is hot add finely chopped green chillies and ginger into it. Sauté for 1-2 minutes on medium flame.

• Add finely chopped onions into it. Cook it till the onions becomes translucent.   

• Now add amchur powder, coriander powder, cumin powder, turmeric powder and salt into it and mix well.

• Then add boiled chana dal into it. Mix it again and saute for 3-4 minutes.

• Now stuffing is ready. Take it out  on a plate and let it cool down.

• Take whole wheat flour in a big bowl. Add salt and oil to it. Mix it well.

• Slowly add water to it and knead it into a soft and smooth dough.

• If the dough becomes too sticky add some flour and knead again. If it looks dry and crumbly, add some water and knead well.

• Cover the dough with a wet cloth and let it rest for 10 - 15 minutes.

• Take some dry wheat flour in a plate. Pinch the dough and take big lemon sized dough. Give it a round shape and press it between your palms to make a dough pattie.

• Take a dough pattie and coat it with dry  flour. With the help of rolling pin, roll it into a 3 inch diameter circle/disc.

• Put some chana dal stuffing on the center of the rolled dough. Bring the edges together and join them in the center.

• Just tap the center and it would look like a neat stuffed ball.

• Coat it with the dry wheat flour. Roll it into a 6-7 inch diameter circle/disc. Use the dry flour while rolling as is required.

• Heat tawa or a pan on a high flame. Once its hot place already rolled paratha onto it and reduce the flame to medium one.

• When you see bubbles forming on the top, flip it over to the other side and apply some oil or ghee. After a minute or so flip it again and apply oil or ghee on the other side also.

• Cook both the sides of the parathas well until brown spots appear. Paratha is ready. Now follow the same procedure and make the rest of the parathas.

• They are ready to serve.

• Serve them hot with butter, pickle or yogurt.