Dal paratha is a very popular Gujarati dish prepared with whole wheat flour, dal and spices. It can be prepared with any dal. I have used chana dal to prepare this paratha. This is a very healthy, filling and nutritious breakfast. With a vegetable side dish and curd, it makes a balanced or wholesome meal. It can be prepared for lunch also. Today we will learn how to make Chana dal paratha (dal stuffed Indian flat bread) with step wise pictures following this easy recipe.
|Chana Dal Paratha with Baingan Bartha and Yogurt|
In a bowl or plate, combine wheat flour, oil and salt together. Add warm water little at a time and prepare a soft and smooth dough. Grease your hands with a little oil and knead the dough well with the heel of your hands. Keep it covered for 15 minutes. Our paratha dough is ready. I have used multigrain atta for this recipe.
Soak channa dal (kadalai paruppu) for 3-4 hours. Pressure cook without adding water for 2 whistles. Alternatively, you can cook in a pan also. The dal should be cook in such a way that it should be soft but not mushy. Once the pressure is released, open the cooker and mash the dal slightly. If there is water in the dal, squeeze out the water fully and then mash the dal.
Add finely chopped onions, green chilli, garam masala powder, hing, cumin powder, coriander powder, grated ginger, finely coriander leaves and salt needed. Mix everything well and keep it ready. Our stuffing for the dal paratha is ready.
How to make Chana dal Parathas
Now take the paratha dough, make equal lemon sized balls out of it. Dusting flour, roll out a ball into a small circle about 4-5 inches in diameter, keep a tbsp of stuffing on it. (check out my aloo paratha recipe is you needed detailed explanation)
Bring the edges or corners together and seal it. Press it and roll out the dough with the stuffing into a circle of approximately 6-7" diameter dusting wheat flour.
Heat a tawa well, place the rolled out dough on it, when you see bubbles forming on the top, apply a tsp of oil and flip it over to the other side. Spread another tsp of oil on the other side of the paratha and cook both sides well until golden brown spots appear.
Repeat the same process for the rest of the dough.
I prefer this method for dal paratha as it is much easier for me. In this method, you will get only 3 or 4 parathas depending on the size of the paratha.
Take 2 lemon sized balls of the dough, roll out each ball into a circle of 5" diameter. Spread the stuffing on a rolled out dough leaving a cm gap around (see picture below). Close it with the other rolled out dough. Press lightly and seal the edges well.
Roll out the dough again into a circle of approximately 6 or 7 inches in diameter, dusting a little flour.
Heat a tawa and place the rolled out dough on it. When you see bubbles forming on the top, apply a tsp of oil and flip it over to the other side.
Apply another tsp of oil on the other side and cook both the sides of the parathas well until golden brown spots appear. Repeat the same process for the rest of the dough and stuffing.
Remove from tawa and serve hot with pickle or curd or any side dish of your choice. Even a simple chutney goes well with this.
Follow any method which you find it easier .
Enjoy preparing this extremely nutritious, protein packed parathas for breakfast or lunch or dinner.
You will love my collection of Paratha Recipes. Do not miss it!!
Note -You can make dal paratha with leftover dal also.
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