Chana Dal Paratha
Chana Dal Paratha is a flavorful Indian flatbread stuffed with a spiced chana dal filling, perfect for a hearty breakfast or meal.
Ingredients
For the Dough:
- 2 cups whole wheat flour (atta)
- Water – as needed
- Salt – to taste
- 1 tablespoon oil or ghee
For the Filling:
- 1/2 cup chana dal (split chickpeas), soaked for 4–5 hours
- 1 small onion – finely chopped
- 2 green chilies – finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- Salt – to taste
- Fresh cilantro leaves – chopped
- Oil or ghee – for cooking the parathas
Instructions
-
Prepare the Filling:
- Drain and rinse the soaked chana dal.
- Pressure cook with enough water for 3–4 whistles until soft but not mushy. Drain and set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add onions and green chilies; sauté until golden.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Add the cooked chana dal, coriander powder, turmeric, garam masala, and salt. Mix well and cook for 2–3 minutes.
- Slightly mash the mixture, then turn off the heat. Garnish with chopped cilantro. Let it cool.
-
Make the Dough:
- In a bowl, mix whole wheat flour and salt.
- Gradually add water and knead into a soft, smooth dough.
- Add oil or ghee and knead for another minute. Cover and let it rest for 15–20 minutes.
-
Assemble & Cook:
- Divide the dough into equal balls.
- Roll one ball into a small circle (4–5 inches).
- Place a spoonful of filling in the center. Bring the edges together to seal.
- Flatten gently and roll again into a 6–7 inch paratha.
- Heat a tawa or griddle. Cook the paratha on both sides, brushing with ghee or oil, until golden and crispy.
- Repeat for remaining dough and filling.
To Serve:
Serve hot with yogurt, pickle, or chutney of your choice.
Enjoy the warm, spiced goodness of Chana Dal Parathas!