Here are some protein rich and healthy parathas made out of Chana dal (Bengal Gram Lentils). They are not only wholesome and filling, but a hearty breakfast dish which can be had any time of the day. Any leftover dal too can be used to dish out these yummy parathas. Best had hot with either some plain yoghurt, pickles or butter.
- 1 cup atta (whole wheat flour)
- salt to taste
- 1 tbsp. oil
- 1/2 cup chana dal (Bengal gram lentil), soaked for 30 minutes
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida (hing)
- 1-2 green chilies, chopped
- 1 tsp. ginger, grated
- 1/2 tsp. turmeric powder
- salt to taste
- 1/2 tsp. red chili powder
- 1 tsp. roasted coriander-cumin powder
- 1/2 tsp. roasted panch phoron powder (opt)
- 1 tbsp. kasuri methi (dry fenugreek leaves)
- oil to shallow fry
Pressure cook the dal in 1/2 cup of water for 3-4 whistles. When cool, grind to a smooth paste by adding very little water. Keep aside. Knead a dough along with atta, salt, oil and required quantity of water. Keep aside.
Heat oil in a non-stick pan and temper with cumin seeds. After it stops spluttering, add the asafoetida, green chilies and ginger and saute for a few seconds.
Now add the ground chana dal paste, salt, turmeric powder, coriander powder, red chili powder, cumin powder and the kasuri methi. Mix well and saute till all the moisture evaporates. Set aside to cool.
Divide the dough into equal portions. Roll out each portion into a shape of a poori. Add 2-3 tbsp. of the stuffing in the centre and seal all the edges.
Roll out gently with a sprinkle of some flour into a slightly bigger circle. Make similar stuffed parathas with the rest of the dough and the stuffing.
Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling a tsp. of oil. Fry till light golden brown on both sides. Fry the rest of the parathas in the same way. Serve hot along with yoghurt, butter, pickle or raita.