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Chana dal paratha is a healthy and yummy stuff Indian flatbread where the outer layer is made of fiber-rich whole wheat flour and filling is protein-rich lentil. Putting together this chana dal paratha is good enough to start your day and keeps you going. This stuffed Indian flatbread served for lunch or dinner and can be relished with curd or pickle.
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Chana Dal Paratha | Bengal Gram Lentil Stuffed Indian FlatBread

Chana dal paratha is a healthy and yummy stuff Indian flatbread where the outer layer is made of fiber-rich whole wheat flour and filling is protein-rich lentil. Putting together this chana dal paratha is good enough to start your day and keeps you going. This stuffed Indian flatbread served for lunch or dinner and can be relished with curd or pickle.Chana dal paratha is cooked often in North India.
In this paratha, we used chana dal or Bengal gram. Soaked for four hours or overnight. Cooked for just one whistle and drain all the water content. Prepare the spices tempering and add this dal. Stir for few minutes and let it cool down. Grind into a coarse powder. This is the stuffing which is ready to fill.
The only tip which should be taken care while making chana dal paratha is not to cook dal too much. I used split chana dal if it will be mushy then stuffing will be difficult to fill in the dough balls. Only 1 whistle is good enough. Dal will be cooked and will not be sticky.
Course Breakfast, Main Course
Cuisine Indian
Servings 3 Servings
Calories
Author Bhawana

Ingredients

For Dough

  • 3 Cup Wholewheat flour
  • ½ Tsp Salt
  • 1Tsp oil

For Filling

  • 2 Cup chana dal
  • 2 Medium sized onion chopped finely
  • 2 Tsp Coriander leaves finely chopped
  • 1 Tsp Cumin seeds
  • 4 Clove (laung)
  • 1″ Cinnamon
  • 4 Dry red chilies (optional)
  • Salt as per taste
  • Oil to cook the paratha

Instructions

  • Preparing dough: First of all mix salt and water to whole wheat flour. Knead a soft dough by adding water gradually. Keep it aside till the stuffing mixture is ready.
  • Soak chana dal for 2 hours or overnight. Pressure cooker it for one whistle and let is release on its own.
  • Meanwhile, prepare for the tempering. Take a heavy bottom kadhai and heat oil.
  • To this add cumin seeds. When it starts spluttering add red chilies, clove, cinnamon and fry it for a minute.
  • Now add chopped onion, coriander leaves and fry this till onion becomes brown in color.
  • When pressure cooker releases drain all the water and add chana dal into the kadhai with rest of the spices.
  • Fry till all the moisture of dal is absorbed. This usually takes 5-7 minutes.
  • Add salt as per taste and mix well. By this time boiled chana dal would have golden texture and your kitchen will be smelling heavenly with cinnamon in the air.
  • Cool this mixture and grind it well. Now chana dal stuffing is ready to fill in dough balls.
  • Divide dough into even sized balls. Press the center of each and put in prepared dal mixture. Close the opening well.
  • Flatten and roll out into rounds for about 6″ diameter and fry it on the griddle from both sides. Your chana dal paratha is ready to serve with your favorite curd or pickle.

Notes

  1. Chana dal paratha is very dry so any curry dish or salad will also work with it. Pooris can also be made with the same mixture.
  2. Cooking of chana dal is also based on soaking. If using at the moment then two whistles are required. If soaked overnight then one whistle is good enough to cook the chana dal.
  3. Adding chili is optional depends on the taste completely. I add a bit for my taste but if kids are to be served then I omit completely.