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. In fact, you can have them 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. So check out the step by step pictorial recipe to prepare it.
- 1 cup atta (whole wheat flour)
- salt to taste
- 1 tbsp. oil
Stuffing--
- 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.
Ginger, green chilies, cumin seeds & all dry spices required.
Pressure cook dal in 1/2 cup of water for 3-4 whistles. When cool, grind
to a smooth paste by adding very little water.
Add ground chana dal paste, salt, turmeric powder, coriander powder,
red chili powder, cumin powder & kasuri methi. Mix well & sauté till dry.
Divide the dough into equal portions.
Roll out each portion into a shape of a poori. Add 2-3 tbsp. of stuffing
in the centre & seal all edges.
Roll out with a sprinkle of some flour into a bigger circle.
Heat a tawa & shallow fry parathas on both sides by drizzling a tsp. of oil.
Serve hot along with yoghurt, butter, pickle or raita.
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