Stuffed Chana Dal Paratha is basically an Indian Flat Bread stuffed with protein-rich lentils and spices. Chana Dal Paratha can be served for breakfast and can also be packed for Tiffin.
Course Breakfast
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Calories 1888kcal
Author Puja
Ingredients
Ingredients to cook Chana Dal
1cupChana Dal
1Cinnamon Sticksmall piece
1nosBlack Cardamom
1tspGinger
1nosBay leaf
1/4tspHing
1/2tspTurmeric
Saltto taste
2cupWateror as required
Ingredients to make Stuffing
1Onionfinely chopped
1Tomatofinely chopped
1-2Green chillifinely chopped
Coriander leaveshandful chopped
5-6podsGarliccrushed
1tspGaram masala powder
1/4tspCumin Seeds
1tbspVegetable Oil
Ingredients for Dough
3cupsWheat flour/atta
1/2tspCarom Seeds
Wateras needed
1-2Ghee/oiltsp
Saltas required
Other Ingredients
Mustard oil or vegetable oilfor frying the parathas - as required
Instructions
Method to cook Chana dal
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 to 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 chopped green chilli and onion, fry until golden brown.
Now add chopped tomatoes and garam masala to 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 nice mix. Set aside.
Let the mixture cool down completely.
Method to mix Dough
In a big bowl add wheat flour, carom seeds, oil and salt.
Mix and rub the flour for few minutes so that the oil and salt gets 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 or a plate, 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.