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Chana Dal Parantha

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Ajwain Parantha; Aloo Gobi Parantha; Aloo Palak Parantha; Aloo Parantha; Baida Roti; Chana Dal Methi Paratha; Chana Dal Parantha; Cheese Parantha; Gobi Parantha; Kerala Parantha; Kuttu Ka Parantha; Lachedar Parantha; Methi Missi Roti; Methi Parantha; Palak Parantha; Paneer Parantha; Plain Parantha; Punjabi Aloo Parantha; Punjabi Mooli Parantha; Pyaaz Ka Parantha; Rajgira Parantha; Sugar Parantha; Vegetable Parantha

Ingredients:

For dough:

 

Atta (whole wheat flour)

3 cups

Water

1 cup or more if required

Ghee or oil (optional)

1 - 2 teaspoonful

Salt

As per taste (optional)

For stuffing:

 

Chana dal (Bengal gram) - soaked overnight

1 cup

Water

2 cups

Small to medium sized onion (finely chopped)

1

Hari mirch (Green chillies) - chopped

1 - 2

Ajwain (carom seeds)

½ teaspoonful or a pinch of asafoetida

Garam masala powder

¼ teaspoonful

Amchur (dry mango powder)

½ - ¾ teaspoonful or as required

Chopped coriander leaves (optional)

1 - 2 teaspoonful

Other Ingredients:

 

Ghee or oil for frying the paranthas

As required

Procedure:

Preparing dough:

In a mixing bowl first mix the flour with salt; add the ghee and half cup water; mix everything with your hands and then begin to knead the dough; add the remaining ½ cup of water and continue to knead. The dough should become soft and pliable. If the dough becomes sticky then add some flour and if it looks dry and crumbly add some water. Cover the dough and let it rest for 30 mins.

Preparing chana dal stuffing:

Soak the chana dal (bengal gram) overnight or for 3-4 hours; add the soaked chana dal in pressure cooker with 2 cups of water. Pressure cook for 1 or 2 whistle. The chana dal should be cooked well and yet remain separate. They should not become mushy or pasty. Drain the dal in a strainer. Keep the dal in the strainer for 15 - 20 minutes so that all water gets drained off. There should be no water in the dal. If there is any moisture in the dal you won't be able to make the paranthas. Very lightly squeeze the dal in your palms without mashing them if you don't have a strainer. Mix the drained chana dal with finely chopped onions, amchur (dry mango powder), garam masala powder, green chilies, asafoetida and salt.

Pinch a medium sized ball from the dough; roll it well between your palms; then on a dusted flour, roll it out to a small circle with a rolling pin.  Now add the spiced chana dal mixture (filling in the centre of the rolled out dough). Bring the edges together and join them in the centre. Now by applying pressure with your fingers press the edges down and make a neat stuffed ball. Make sure there are no tears or cracks. On a lightly dusted rolling board or surface, roll the stuffed dough ball with a rolling pin gently. Make sure that the chana dal paranthas do not break. Although some chana dal pieces might come out.  Dust with more flour if required. Roll it into a size of a normal roti or chapati.

Put the rolled chana dal parantha on a tava or hot griddle; fry the chana dal parantha with oil or ghee. Be liberal in using oil or ghee while frying the parantha as this make more crisp. Make sure that the edges are also fried well. The parantha edges can also be pressed with spatula. In this way, fry both the sides of the parantha till you see some brown spots and it is fried well. Serve the chana dal parantha hot with curd or yogurt or white butter or pickle.

Note:

If soaking overnight than pressure cook the chana dal for one whistle on medium to high flame.
If soaking for 3 - 4 hours, then pressure cook for two whistles on medium to high flame.

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