Chana dal Paratha | Chana dal Parantha

 

Parantha is staple food of Punjabis. It is made with different stuffings. There are two types of parantha - tandoori parantha and tawa parantha. Tandoori parantha is mostly made with maida and tawa parantha is made with wheat flour. Tandoori parantha is cooked in tandoor while tawa parantha is cooked on tawa by applying oil or ghee. Most common paranthas are aloo parantha, pyaaz parantha, gobi parantha, mooli parantha, paneer parantha.

Ever heard of chana dal parantha ? If not, then you must try it. You will just love it. It is so simple to make and tastes like something unique and special. Chana dal is also called bengal gram. All you need to do it make stuffing. Dough is the simple roti dough that we knead every day. Any parantha  goes well with curd and some butter on the top of hot parantha.

There are two types of chana dal parantha. One is made with cooked dal any other with boiled dal. Today, we will see how to make boiled chana dal parantha that is stuffed in the dough. All you need to do is look at the ingredients and steps to make it. You can even click on the video link to watch full video. Lets look the ingredients and way to cook it.

Preparation Time: 25 mins

Cooking time: 15 mins

Ingredients:

• Chana dal - 1 cup (soaked and boiled)
• Onion - 2 medium size (chopped)
• Green chillies - 4 or 5 chillies
• Garlic - 4 to 5 cloves
• Ginger - 1/2 inch 
• Salt to taste
• Red chilli powder - 1 teaspoon
• Dhaniya jeera powder - 1 teaspoon
• Garam masala - a pinch
• Coriander leaves - handful (chopped)

Chana dal Parantha

Method:

1. Chana dal parantha is similar to aloo parantha in a way that chana dal is also boiled before making parantha.
2. Soak chana dal overnight. Rinse it well and pressure cook it till 1 whistle.
3. You need to see that chana dal should not become soft and mushy after boiling. Each dal should look separate. 
4. Strain the dal and leave it till it is not wet. Dal will be little moist and that would be perfect.
5. Transfer the boiled dal in a bowl. Add chopped onions, green chillies, garlic and ginger.
6. Now add salt, red chilli powder, dhaniya jeera powder, garam masala.
7. Add coriander leaves at the end. Mix everything well with hand.
8. You do not need to knead different dough for parantha. It is same as for roti or chapati.
9. All you need to do is take ball size dough, dust it in some flour.
10. Roll it in a way to make a bowl shape.
11. Add chana dal stuffing into it till the top.
12. Cover it by pinching dough and bringing it in the center. 
13. Stuffing should be covered by dough at all the ends.
14. Dust it again in some flour and roll it into parantha.
15. Parantha should be little thick. It should be around 3 mm thick.
16. Heat the tawa and place parantha on it.
17. Turn the parantha once it is slightly cooked on one side.
18. Apply ghee on each side and cook it to make it crispy.
19. Parantha goes well with curd and some butter on the top of hot parantha.