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.
Prep20 min
Cook30 min
Soak120 min
Servings4
Serving size: 1 serving
526cal
18gprotein
78gcarbs
Ingredients
1 cup Chana Dal (rinsed and soaked for 2-4 hours)
2 cups Water (for pressure cooking the dal)
2 cups Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pieces Green Chili (finely chopped, adjust to taste)
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Chana Dal Paratha, Boondi Raita and Mango Pickle
Homestyle chana dal paratha, protein-packed and energy-giving, with tangy boondi raita. So good!
This marwari dish is perfect for lunch. With 718.4 calories and 23.330000000000002g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
1 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (dry mango powder)
0.25 tsp Hing (asafoetida)
1.5 tsp Salt (divided, adjust to taste)
4 tbsp Ghee (for cooking the parathas)
Instructions
1
Cook the Chana Dal
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.
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.
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
Prepare the Stuffing
Transfer the cooked, drained dal to a large bowl. Let it cool down slightly.
Coarsely mash the dal with a fork or a potato masher. Avoid making a smooth paste; some texture is desirable.
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.
Mix everything thoroughly until well combined. Allow the stuffing mixture to cool completely before use.
3
Knead the Dough
In a separate mixing bowl, combine the atta and a pinch of salt.
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.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
4
Stuff and Roll the Parathas
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.
Take one dough ball and flatten it with your fingers into a 3-4 inch disc. Place one ball of stuffing in the center.
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.
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
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat.
Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until you see small bubbles forming on the surface.
Flip the paratha. Apply about 1/2 tsp of ghee on the semi-cooked side and cook for another 45-60 seconds.
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.
Repeat the process for all the remaining parathas.
6
Serve
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).
4
Serving size: 1 serving
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
