Stuffed Chana Dal Paratha also known as Bikanare Paratha is basically an Indian Flat Bread stuffed with protein rich lentils and spices. This recipe can be served for breakfast and can also be packed for kids lunch. It is basically a power packed recipe which keeps you energized all the day.
This paratha is similar to sattu ka paratha since both has almost the same tastes and flavor. And both recipe uses chana dal with the only difference that this recipe uses cooked chana dal whereas sattu ka paratha uses roasted chana dal powder.
In a pressure cooker add chana dal, cinnamon stick, black cardamom, ginger paste, bay leaf, asafoetida, turmeric powder, salt and water.
Pressure cook the chana dal for 4-5 whistle or till the chana dal gets cooked well and slightly mashed. (Take out and throw all the whole spices added in it, since its flavor would already have been absorbed by the dal)
Method to make stuffing:
Heat oil in a pan add cumin seeds and let it splutter.
Once it starts spluttering add garlic and fry for few second.
Now add the chopped green chilli and onion, fry until golden brown.
Now add chopped tomatoes and garam masala in it and mix well.
Cook until the tomatoes are slightly mashed.
Now add the cooked dal in it and mix well.
If dal is too soft then stir fry, to bring it to the right consistency, else it will be difficult to stuff.
And at the same time if it is too dry and crumbly then you can add little water to it.
At last add the chopped coriander leaves and give it a good mix and set aside.
Let the mixture cool down completely.
Method to mix Dough:
Mix wheat flour, oil and salt.
Mix and rub the flour to get oil and salt mixed well.
Then add water little by little to knead and make a stiff dough.
Rest the dough for about 20 to 30 minutes.
Cover with wet towel, so that dough doesn't dry out. Set aside.
Method to make Parathas:
Make small balls of the dough. Take one dough ball and roll it out with a rolling pin. Take a small amount of filling and place in the center of the rolled out dough.
Wrap the dough around the filling ball, close and seal it from all the sides.
Dust some flour and then lightly flatten the dough with hand.
With a rolling pin, roll out carefully to make a round paratha.
Heat a tawa or a non-stick pan, on medium heat and place the paratha in it.
Smear some oil on top and around the paratha.
Flip and cook evenly on both sides until golden brown in color on both sides.
Serve hot with raita, pickle, tomato chutney or tomato ketchup.
Let the dal mixture cool down completely before stuffing else the paratha has a tendency to break in between.