CHANA DAL (BENGAL GRAM) PARATHA

    CHANA DAL (BENGAL GRAM) PARATHA

    3saves
    3hr


    4 people made this

    About this recipe: This is a great way to get my kids to eat more dals. These parathas are a great one-dish meal and are great for travel. Give these a try as a change from your regular parathas.

    Ingredients
    Makes: 12 parathas

    • For paratha dough
    • 2 cups atta (durum wheat)
    • About 1 cup warm water
    • Salt to taste
    • 1 tablespoon oil
    • For dal filling
    • 1/2 cup chana dal (split Bengal gram)
    • ¼ cup finely chopped coriander leaves
    • ¼ cup grated or very finely chopped onion
    • 1/2 teaspoon cumin (jeera) powder
    • ½ teaspoon garam masala
    • ½ teaspoon red chilli powder
    • Salt to taste

    Directions
    Prep:30min  ›  Cook:30min  ›  Extra time:2hr soaking  ›  Ready in:3hr 

    1. Wash and soak chana dal for 2 – 4 hours. Cook chana dal in pressure cooker till tender, but not mushy. You want to be able to see the dal kernels. Drain any extra water. Save this nutritious water and use it to knead the dough.
    2. Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a slightly wet and pliable dough so that the parathas are easy to roll out when stuffed. Allow the atta to rest for at least 15 minutes.
    3. To make the filling, mix the chana dal with the rest of the filling ingredients. Mix well and keep aside.
    4. To make the parathas, divide the dough into 12 equal portions. Roll each ball out slightly, dust in atta, then stuff with a tablespoon of dal filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle.
    5. Heat a griddle/tawa. Dry cook the paratha on both sides, and then add 1 teaspoon oil to fry the paratha. Set aside and repeat with all the dough balls. Serve hot or at room temperature with some pickle and raita.

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