Parantha stuffed with boiled, mashed and spiced chana dal, makes a nutritious and wholesome meal. Serve it with Curry and Raita of your choice.
- 1 cup whole wheat flour
- 1 cup maida
- ½ tsp salt
- 1 cup cooking oil for pan frying
- 1 cup boiled Chana dal( Bengal gram)
- ½ tsp turmeric powder
- 1 tsp amchoor powder (dry mango powder)
- ½ tsp garam masala powder
- ½ tsp red chili powder
- ½ tsp crushed fennel (saunf)
- Salt to taste
- 2 green chilies finely chopped
- 2 tbsp chopped cilantro leaves
- Soak chana dal in water for 2 hours. In a pressure cooker put the soaked Chana dal, turmeric powder and two cups of water; cook to get one whistle.
- Heat oil in a pan and fry boiled Chana dal till completely dry. Mix in the garam masala powder, red chili powder, salt, chopped cilantro and amchoor powder. Filling is ready. Keep it aside.
- Sieve the flour and maida together. Mix oil and salt and knead the flour into smooth dough using warm water; keep it aside for 15 minutes.
- Divide the dough into 8-10 equal sized balls. Flour a clean surface and roll each ball out into an oblong chapati about 8" in length and 4-5” in width.
- Now with the help of thumb and first finger pinch the centre of chapati to form a dumble shaped structure.
- Place dal filling on one part of the dumble shaped chapati and fold the other part over it. Press gently around the edges.
- Carefully roll out the stuffed circle into parantha, sprinkling whole-wheat flour on the surface, to avoid sticking of parantha with rolling pin.
- Heat a griddle (tawa) and place a parantha on the griddle. Flip the parantha when tiny bubbles rise on the surface. Drizzle a bit of oil on the top and spread well over the surface of the parantha. Flip the parantha again after few seconds and drizzle oil on this surface too. Continue to flip the parantha frequently, pressing with a spatula on any unbrowned areas until browned all over on both the sides. The Parantha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other Paranthas until all are cooked.
- Serve hot Parantha with Sabji, Raita and Chutney.