Chana Dal Paratha
A wholesome and flavorful flatbread stuffed with a spiced mixture of cooked chana dal. This popular Punjabi breakfast is crispy on the outside, soft on the inside, and perfect with yogurt and pickle.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Chana Dal
- b.Drain the soaked chana dal. In a pressure cooker, combine the dal, 2 cups of fresh water, 0.5 tsp of salt, and the turmeric powder.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is soft but still holds its shape.
- d.Once the pressure releases naturally, open the cooker. Drain any excess water completely using a fine-mesh sieve. It is crucial for the dal to be dry.
- 2
Step 2
- a.Prepare the Stuffing
- b.Transfer the cooked, drained dal to a large bowl. Let it cool down slightly.
- c.Coarsely mash the dal with a fork or a potato masher. Avoid making a smooth paste; some texture is desirable.
- d.Add the finely chopped onion, green chili, grated ginger, coriander leaves, red chili powder, coriander powder, garam masala, amchur powder, hing, and the remaining 1 tsp of salt.
- e.Mix everything thoroughly until well combined. Allow the stuffing mixture to cool completely before use.
- 3
Step 3
- a.Knead the Dough
- b.In a separate mixing bowl, combine the atta and a pinch of salt.
- c.Gradually add water, a little at a time, and knead to form a soft, smooth, and pliable dough. The consistency should be similar to chapati dough—not too stiff or sticky.
- d.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
- 4
Step 4
- a.Stuff and Roll the Parathas
- b.After resting, knead the dough for another minute. Divide both the dough and the stuffing into 8 equal portions and roll them into smooth balls.
- c.Take one dough ball and flatten it with your fingers into a 3-4 inch disc. Place one ball of stuffing in the center.
- d.Bring the edges of the dough together, pleating as you go, to cover the stuffing completely. Pinch the top to seal it tightly and flatten the stuffed ball gently.
- e.Lightly dust the stuffed ball with dry atta. Carefully roll it out into a 6-7 inch circle, applying gentle and even pressure to prevent the stuffing from breaking through.
- 5
Step 5
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat.
- c.Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until you see small bubbles forming on the surface.
- d.Flip the paratha. Apply about 1/2 tsp of ghee on the semi-cooked side and cook for another 45-60 seconds.
- e.Flip again. Apply ghee on the other side. Press down gently with a spatula, rotating the paratha, until both sides are golden brown with crispy spots.
- f.Repeat the process for all the remaining parathas.
- 6
Step 6
- a.Serve
- b.Serve the Chana Dal Parathas hot, straight from the tawa, with a dollop of white butter, plain yogurt (dahi), or your favorite Indian pickle (achar).
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dal stuffing is completely cool and dry before stuffing. Any moisture or warmth can make the parathas tear while rolling.
- 2Do not overcook the dal. It should be soft enough to mash but not turn into a paste, as this will make the stuffing sticky.
- 3Roll the stuffed parathas gently with even pressure. If the stuffing starts to peek out, dust it with a little dry flour and continue rolling.
- 4Cook the parathas on a medium to medium-high flame. A low flame will make them hard, while a very high flame can burn them before they cook through.
Adapt it for your goals.
Add Vegetables
Incorporate finely grated carrot or crumbled paneer into the dal stuffing for added nutrition and a different texture.
Enhance FlavorEnhance Flavor
Add 1/2 teaspoon of roasted cumin powder and 1/4 teaspoon of ajwain (carom seeds) to the stuffing for a deeper, earthier flavor.
Increase HerbsIncrease Herbs
Mix in 1 tablespoon of finely chopped mint leaves or 1 teaspoon of kasuri methi (dried fenugreek leaves) for a fresh, aromatic twist.
Gluten Free OptionGluten-Free Option
For a gluten-free version, use a mix of jowar (sorghum) and bajra (pearl millet) flour. Note that rolling these can be more challenging and the texture will be different.
Why this is on our healthy list.
Excellent Source of Protein
Chana dal is a powerhouse of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The combination of whole wheat flour and chana dal provides a significant amount of dietary fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates in this dish ensure a slow and steady release of energy, helping to maintain stable blood sugar levels and keeping you energized for hours.
Rich in Micronutrients
This paratha is a good source of essential minerals like iron, magnesium, and potassium, which are vital for blood production, nerve function, and maintaining heart health.
Frequently asked questions
Yes, it is a nutritious and balanced meal. It provides complex carbohydrates from whole wheat flour, plant-based protein and fiber from chana dal, and various vitamins and minerals. To keep it healthy, use ghee moderately during cooking.