Chana dal paratha is an excellent way for children to eat additional dal. Every mother knows the reaction of their kids with Dal Recipes. Thus this delicious paratha recipe helps to fulfill the protein requirements of growing children silently!
My son loves chickpea recipes. He is a great fan of Punjabi Chole Bhature Recipe. He usually demands to take them in this tiffin. But whenever I packed it, he spoiled his bag with the gravy of Chole. So I pack this Chana Dal Paratha in this tiffin which he equally loves. Sometimes I also pack Pindi Chana recipe in his bag as an alternative to Chole Recipe.
Tips for Chana Dal Paratha
To prepare this paratha you need to soak the Chana Dal or Bengal Gram. When the Chana Dal becomes soft after soaking, we pressure cook it. Then grind it and tamper it with little spices.
Though you need to pre-plan to prepare this recipe, due to the overnight soaking step. Though you can do it by quick soaking for 3-4 hours. And then pressure-cook it for little extra time. I prefer soaking it overnight as it helps in easy digestion.
To ease the digestion I also add carrom seed and asafoetida. This enhances the flavor of stuffing as well as helps to digest.
While cooking Chana Dal in a pressure cooker, always add water as required. Adding extra water makes the dal semi-liquid.
While grinding the dal also remember not to add any water. We need a dry mixture for stuffing. But grind the dal as smooth as possible.
After grinding, we cook this dal with spices. This makes it flavourful as well as removes any extra moisture from it. But do not overcook as we need a soft and light moist dal stuffing.
With these notes let us start preparing a delicious Chana dal paratha for our nagging kids.
Chana Dal Paratha
For Chana Dal Paratha Stuffing :
- 100 grams Bengal gram lentil (चना दाल)
- 1 cup water (पानी)
- 1 pinch asafoetida (हींग)
- 1/4 tablespoon cumin seeds (जीरा)
- 1/4 tablespoon turmeric powder (हल्दी पाउडर)
- 1/2 tablespoon black rock salt (काला नमक)
- 1/5 tablespoon red chili powder (लाल मिर्च पाउडर)
- 2 pieces chopped green chili (कटा हुआ हरी मिर्च)
- 1 inch finely chopped ginger (बारीक़ कटा हुआ अदरक)
- 1/2 tablespoon carom seeds (अजवाइन)
- salt to taste (नमक स्वाद अनुसार)
For Paratha Dough :
- 3 cups whole wheat flour (गेहूं का आटा)
- water (पानी) as required
- salt to taste (नमक स्वाद अनुसार)
- 1 tablespoon refined oil (रिफाइंड तेल) optional
- refined oil (रिफाइंड तेल) for frying parathas
How to make stuffing for Chana Dal Paratha:
- Wash and soak the Bengal Gram/Chana Dal for 3 to 4 hours or overnight in the water.
- Firstly Add soaked Chana Dal, green chilly and turmeric powder in the pressure cooker with 2 cups of water. Pressure cook it for 1 or 2 whistles. (If you have soaked chana dal overnight 1 whistle on medium or high flame is sufficient).
- Cooldown and finely grind the chana dal without adding water to it.
- Now heat oil in a pan and tamper Cumin Seeds, now add asafetida and Chopped Ginger and fry for 2-3 minutes.
- Add finely ground chana dal mixture to fried spices and further add Red Chili powder, Black Rock Salt and salt to taste and fry till mixture is sufficiently dry for stuffing in the dough.
Making dough for Chana Dal Paratha
- Combine the whole wheat flour, oil, carom seeds and salt in a deep bowl and knead it into a soft dough using enough water. Keep it aside for 20 Minutes.
- Divide the dough into 8 equal portions and make a lump from the dough. Then roll them to balls. Keep them covered.
How to make Chana Dal Paratha
- Take a few tablespoons of flour in a small bowl. Flour the rolling area. Dip the ball in flour and dust off excess flour.
- Then roll out the ball into a 3 to 3.5-inch diameter; dusting it using a little whole wheat flour for rolling.
- Place a portion of stuffing in the center of the circle.
- Bring together all the sides in the center and seal tightly and again make a ball.
- Again roll into a circle of 6 to 6.5-inch diameter circle and around ¼ centimeter thick; dusting it using a little whole wheat flour for rolling. (Never roll out the paratha’s too thin)
- Heat a non-stick Tava (griddle) and cook the paratha, when there is a slight change in the color of paratha on the surface, flip the side. Turn the paratha and apply some oil and flip to apply oil on the other side as well. Press down the paratha a little and roast until it gets brown spots. When the paratha is roasted well, take it off from Tawa.
- Repeat with the remaining dough and stuffing to make rest parathas.
- Serve hot with any pickle or curd.