Chana dal paratha is an Indian stuffed flatbread breakfast dish. Which is made with fiber enrich whole wheat flour and protein enrich chana dal which is also known as Bengal gram. These parathas are very healthy and filling. So, these are very good for kids. Stuffing which is prepared for paratha is very easy and quick to make. Whenever you are in a rush to make some easy delicious parathas then these are the good option. Chana dal is first cooked to make stuffing and mixed with different spices. Chana dal is dry in texture so I am using boil potatoes to balance it. These parathas goes very good with curd, pickle or chutney. So lets get started.
- 1 cup boiled bengal gram (chana dal)
- 1 boiled potato
- 1 onion chopped
- 1/2 inch grated ginger
- 2 green chillies chopped
- Cilantro or coriander leaves chopped
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- 1/4 tsp coriander powder
- 1/2 tsp anardana powder
- 1/4 tsp red chilli powder
- Salt to taste
- Oil for cooking
Thoroughly wash chana dal and put it in pressure cooker and add 2 cups of water and salt. Boil it for 8-10 minutes on low flame. Strain out the extra water with strainer. Let it cool.
In a bowl add boiled lentil and boiled mash potato. Add chopped onion, ginger, green chillies, coriander leaves and all the spices. Add salt if needed. Mix it well. Keep it aside.
For whole wheat dough click the link soft roti or paratha dough with milk . Now break 2 equal small ball from the dough.
Take a ball and roll it with a rolling pin to a small circle. Use dry whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.
Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of chana dal stuffing and spread on rolled circle.
Cover this with another rolled small circle.
Roll it again to a big circle to give it paratha shape.
Now on a hot griddle or tawa put your paratha.
When cook from one side then apply some oil on it and flip it.
Apply oil on the second side and cook until golden brown from the both sides.
Serve hot with pickle, chutney or curd.