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.