Chana Dal Paratha

Chana Dal Paratha

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.

  Recipe Servings: 2 - 3
  Cooking time: 30 Minutes

Ingredients

  • Whole Wheat Flour (Atta) - 2 cups
  • Chana Dal (Split Bengal Gram) - 1 cup
  • Oil (for dough) - 2 tsp
  • Oil (for making dal stuffing) - 1 tbsp
  • Salt (for dough) - 1/2 tsp or as required
  • Green Chillies (finely chopped) - 2
  • Onion (finely chopped) - 1
  • Garam Masala Powder - 3/4 tsp
  • Amchur Powder (Mango Powder) – 1 tsp
  • Coriander Powder - 3/4 tsp
  • Cumin Powder (jeera powder) - 1/2 tsp
  • Ginger (finely chopped) - 1"
  • Turmeric Powder – 1/4 tsp
  • Oil/Ghee (to roast Parathas) - as required
  • Water (to knead dough) - as required
  • Salt to taste

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.