Paratha. The word itself is capable of evoking so many emotions and brings back so many happy memories in different forms. Be it the satisfying and on the move breakfast while rushing for college or office, or the never ending supply of parathas on our plate at roadside dhabas, enjoyed with a hot chai in kullhar (earthen pot), alongwith carefree chats with friends, or the love of mother sealed in dabba (tiffin box) while travelling from one destination to other. Whatever be the form and whatever be the situation, one thing is constant and apparent, the uncontrolled spread of smile on our face by the mere thought of paratha.
Talking about the ability of paratha, the magic of paratha is not just confined to evoking emotions. But the charm of paratha can be felt through the sheer preference and popularity with which paratha is accepted at every nook and corner of the country. Almost every state in the country has unique varieties and different name for this delicious flat bread, ranging from Paranthe to Puran Poli to Porota and many more. The glory of paratha does not end here. These versatile humble parathas can be given any form, flavour and taste depending on the ingredients of stuffing and the process of making. Being it aloo paratha to gobhi paratha, to paneer ke parathe to even chini paratha. The list is endless. Parathe Wali Gali from Old Delhi is a testimony to the fact. One such kind is Chana Dal Paratha, where the flatbread is stuffed with cooked split chickpea flavoured with spices.
Chana Dal Paratha is perhaps the most popular stuffed paratha after aloo paratha (paratha stuffed with spicy mashed potatoes). Because of the presence of lentils this tasty paratha is rich in protein and hence healthy. Chana Dal Parathas are also completely self-sufficient in taste, that they can be thoroughly enjoyed, just with a bowl of curd.
So here is another addition to your breakfast menu or your weekday lunchbox with this Chana Dal Paratha or Split Chickpea Stuffed Paratha Recipe, prepared with basic everyday ingredients.
Recipe: Chana Dal Paratha Or Split Chickpea Stuffed Flatbread Recipe
Preparation Time: 1 hr (approx.) Cooking Time: 20 minutes (approx.) Paratha Preparation Time (flattening & frying the parathas): Approx 7 minutes per paratha. Total: 1 hr (approx.) Equipment used: Pressure Cooker, a pan, a turner, a bowl to knead the dough and an iron tawa Yield: 9 parathas
Ingredients:
- ½ cup chana dal or split chickpea
- 2 cups flour
- ½ teaspoon salt
- ¼ teaspoon sugar
- Quarter cup vegetable oil
- 1 cup water in addition to water for kneading the dough
- 1 medium sized onion chopped
- 1/8 cup garlic chopped
- 0.75 inch X 1.5 inch grated ginger (approx.)
- Pinch of carom seeds (ajwain)
- 1 green chilli
Method:
- Soak ½ cup chana dal overnight
- Pressure cook the dal after adding 1 cup water, ¼ teaspoon salt and ¼ teaspoon oil till one whistle
- Chop onion and garlic and keep them ready
- In a medium sized bowl add flour along with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon sugar
- Mix the above ingredients with your hand so that the oil, sugar and salt spread evenly
- Knead the dough by adding water little by little
- When the dough is ready, add ½ teaspoon oil and spread the oil over the dough
- Rest the dough for 15 – 20 minutes after covering the dough with a muslin cloth
- In the meantime, heat a pan and add 2 tablespoons oil into the pan
- Once the oil is hot, add the garlic and saute them
- Once the garlic changes colour, add onion and a pinch of carom seed
- Add the pressure cooked chana when the onion pieces turn translucent
- Fry the the chana till the liquid is evaporated and the flavour of onion and garlic is equally distributed
- Add ¼ teaspoon salt and remove the pan from heat
- Grate the ginger piece on chana and add chopped green chilli. The filling for paratha is ready
- Now keep ½ cup of oil aside and apply little oil on your palm
- Take out a small piece of dough (approximately the size of a small onion) and roll the dough to a small ball
- Flatten the dough with your hand to make a depression by pressing the edges of the dough
- Cup the flattened dough and add the filling as per the size of the dough
- Seal the dough and flatten the dough with your hand, followed by a rolling pin and board to arrive at a round shaped paratha
- Heat a tawa and place the paratha on tawa
- Add little oil around the paratha with a spoon
- Flip the paratha when the edges turn golden brown, and add oil again with a spoon around the paratha
- Cook the paratha for 2-3 minutes
- Flip the paratha again to check. Remove the paratha from tawa once the paratha turns golden brown from both sides
- Repeat the process for the rest of the dough
Soak split chickpea/chana dal overnight.
Pressure cook the dal after adding water, salt and oil till one whistle.
Chop and keep onion and garlic ready.
Add flour along with oil, salt and sugar and mix them well.
Knead the dough by adding water little by little.
Add oil and spread the oil over the dough.
Cover the dough with a muslin cloth and rest the dough for 15 – 20 minutes.
Heat a pan and add oil into the pan.
Add garlic and saute them. Add onion and carom seed once the garlic changes colour.
Add boiled chana and fry them till the liquid is evaporated and the flavour of onion and garlic is equally distributed.
Add salt and remove the pan from heat
Grate the ginger piece and add chopped green chilli.
Keep ½ cup of oil aside and apply little oil on your palm.
Take out a small piece of dough and roll the dough to a small ball.
Flatten the dough to make a depression by pressing the edges of the dough.
Add the filling inside the dough.
Seal the dough and flatten the dough with your hand, followed by a rolling pin and board.
Place the paratha on hot tawa.
Add little oil around the paratha.
Flip the paratha and add oil again with a spoon around the paratha.
Remove the paratha from tawa once the paratha turns golden brown from both sides.
Tips:
- If you are a spice lover, increase the quantity of green chilli and add spices like garam masala powder, jeera powder etc. to chana dal. You can also add chopped fresh coriander leaves. It will add to the taste quotient
- Don’t overcook the chana
- It is advisable to use warm water to get a soft dough
- To test the softness of the dough, press the dough with your finger. Your finger should reach the bottom of the dough easily and should come out without getting stuck
- Always flatten the dough by pressing the edges, so that the parathas do not break while filling is added
- The left-over oil can be used later
- Serve the paratha with curd or mango chutney or any pickle of your choice
- Except pressure cooking the dal, the entire cooking and roasting were done on low flame
Please note:
You might be left with little bit of extra chana. You can use them later as a side dish for chapattis.
