Recipe- Learn How To Make Protein Rich Chana Dal Paratha

Chana Dal Paratha is a protein-rich and flatbread stuffed with spicy filling made with Chana Dal or Split Bengal Gram.

Nutritious paratha that one can enjoy with even with plain curd/yogurt and any pickle or chutney of of choice.

Paratha are shallow/lightly fried Indian flatbread that can be made with or without fillings. In North India paratha are the to go breakfast items in majority of homes. We love to start our day especially weekends with paratha along with a bowl of curd, butter, pickle or chutney and a cup of tea. You can find so many different paratha from plain Ajwain Paratha to various stuffed paratha. Fillings can be of potatoes(Aloo Paratha), Cauliflower(Gobhi Paratha), Mooli Ka Paratha(Radish filling), Keema Paratha for non-vegetarians and so many other variations. Leftover Dal n refrigerator.?? Knead it with flour and make Dal ka Paratha or Poori.

Ingredients

1½ Cup Whole Wheat flour
½ tsp Ajwain/Caraway Seeds
1 tsp Salt
1 Cup Water to knead dough
1 Cup Chana Dal/Split Bengal Gram
½ tsp Turmeric Powder
Salt to taste
1-1½ Cup Water
¼ Cup Chopped Onions
1 tsp Finely Chopped Ginger
1 tbsp Dried Fenugreek Leaves optional
¼ Cup Finely Chopped Fresh Coriander/Cilantro Leaves
1 tsp Chaat Masala or Dry Mango Powder(Amchur)
1 tsp Jeera/Cumin Seeds
1 tsp Coriander Powder
½-1 tsp Red Chilli Powder or
1-2 Green Chillies optional

Method

* Soak Dal for about 15-20 minutes after washing nicely in tap water.

* In a mixing bowl, add whole wheat flour, salt, ajwain and oil. Mix well.

* Knead to a soft paliable dough with warm water. for 1 Cup of flour, use about ½ Cup just warm to touch lukewarm water.

* Once the dough is done. Keep it aside covered with a damp towel or in an air-tight container.

* Drain the water, add dal to pressure cooker. Add water, about 1½ cup for 1 cup, boil it till froth gathers on top. Discard it with a ladle.

* Add salt and turmeric powder. Seal the lid and cook for two-three whistles on medium flame.

* Once done, let the pressure go off naturally. Open lid and check fro the doneness. Dal should not be too mushy. It should be little coarse when pressed between index finger and thumb

* Drain dal in colander/strainer. Reserve liquid, you can add it to soup or other cooked dal or add to flour while kneading the dough.

* Once dal is completely cool, coarsely grind it..

* Transfer to a bowl, then add all the spices, coriander/cilantro leaves, onions, green chillies.

* Check salt then only add as per your taste. I didn't add it in this step, as I had added it while cooking Dal.

* Mix everything nicely.

* Divide dough into portions for rolling out paratha.

* Divide Dal masala in equal portions to stuff in paratha.

* Roll out lightly each portion in small disc about 3-3.5" , keep stuffing in the center. Gather together the edges and seal the dough.

* Roll lightly to about 6"-7" disc. Repeat for all the portions. you can dust the dough portions with flour while rolling out.

* Heat a tawa/griddle to medium hot.

* Cook one side of paratha till bubbles appear on top. Flip it and apply little oil or ghee on it.

* Cook for 1-2 minutes, flip again and cook the other side likewise. Cook paratha till both sides are light brown in color.

* Serve hot with dahi and pickle or chutney of choice.