Popular Indian Whole wheat Flatbread stuffed with Chana dal. Healthy, delicious & vegan!
It is one of the best and popular breakfasts of India. It is stuffed with chana dal, cooked in a tawa and served with a knob of butter. It is even delicious with a bowl of plain curd or yogurt. I usually like to have rotis,phulkas,parathas for dinner only. But I really don’t like to cook something for dinner and then something else for lunch. Because I usually prepare something for dinner and pack the left over’s for the lunch. But these parathas are even good for breakfast. Many have them for breakfast, as they are healthy and filling.
These parathas are very filling than the usual parathas. I couldn’t even finish 1 ½ parathas. I usually like to prepare parathas once in a while and each time I would like to prepare a new filling variation J And also if you have don’t have vegetables at home, these chana dal parathas are the best! J Did I tell you that I prepared this because I did not have vegetables at home ;)!
- Wheat Flour – 2 cups
- Salt – 2 tsp
- Oil – 2 tsp
- Water – to Mix
For Filling: - Chana dal – 1 cup, (soaked for 3 hrs)
- Green chillies – 4
- Coriander – 2 tbsp, chopped
- Amchur Powder – 1 tsp
- Coriander powder – 1 tsp
- Ginger – 1 inch
- Red chilli powder – 1 tsp
- Garam Masala – ¼ tsp
- Turmeric powder – ¼ tsp
- Salt – 2 tsp
- Ghee/oil to roast parathas.
- Whole wheat to roll parathas
- In a bowl, mix the flour with salt. Add the oil and add water little by little ( I added around ¾ cup of water) and knead everything till they begin to form as a soft and pliable dough.
- If the dough becomes sticky then add some flour. If it looks dry and crumbly, add some water and knead well.
- Cover the dough and let it rest for 20-30 mins.
Preparing the chana dal stuffing: - Wash and soak chana dal for 3-4 hours. Drain the excess water and grind it in two pulses (coarse mixture). Do not grind it to a fine paste. You can even grind the chillies and ginger with the mixture.
- Add amchur powder, Chopped coriander leaves, red chilli powder, garam masala, salt, coriander powder, green chillies, ginger and turmeric powder. Mix well and keep it aside.
For parathas: - Pinch the dough and take big lemon sized dough and roll in between your palms.
- Then on dusted flour, roll it out to a small circle with a rolling pin.
- Now add the chana dal filling in the center of the rolled out dough. Bring the edges together and join them in the center.
- Just tap the center and it would look like a neat stuffed ball.
- In a dusted rolling board, use a rolling pin to roll the stuffed dough ball gently to a 6" disc of ½" thickness Make sure not to break them. If some chana dal pieces come out, it is fine. But it should not totally come out.
- Heat a tawa or a pan, put the rolled chana dal paratha. When you see some bubbles on paratha, Apply some oil or ghee and flip it. And apply some oil and ghee and fry the other side also. You would see some brown spots. It is perfect and try following the same procedure and do the rest of the parathas.
Serve with some raita, pickle or some cashew paneer or some gravy side dishes.
They kind of remind me of pupusas from El Salvador, which are delicious. I must try these.
Sure 🙂 give a try and let me know how it turns out dear
those are looking awesome and perfect
perfect parathas,
Thank you so much for mentioning my chana dal paratha 🙂