Chana Dal Paratha

1. 1
   prep · ~30 min

   Soak and cook the chana dal.

   1.Rinse chana dal thoroughly and soak in water for 2 hours. Drain well.

   2.Add drained dal to a pressure cooker with just enough water to cover (about 1 cm above dal level).

   3.Pressure cook on medium heat for 2 whistles, then let pressure release naturally.

   4.Drain any excess water. The dal should be soft but not mushy. Set aside to cool.

   TIPDon't overcook the dal — it should hold its shape, not turn into a paste. Slightly firm grains give the best texture.
2. 2
   knead · ~15 min

   Knead a soft, smooth dough.

   1.In a mixing bowl, combine whole wheat flour, 0.25 tsp salt, and 1 tbsp ghee. Rub the ghee into the flour until crumbly.

   2.Gradually add water, a little at a time, and knead into a soft, pliable dough. Use about 3/4 cup water.

   3.Cover with a damp cloth and let the dough rest for 15-20 minutes.

   TIPResting the dough relaxes the gluten and makes rolling much easier. Don't skip this step.
3. 3
   saute · ~10 min

   Prepare the spiced chana dal filling.

   1.Heat 1 tsp oil in a pan over medium heat. Add cumin seeds and let them splutter.

   2.Add chopped onion, ginger, garlic, and green chili. Sauté until onions are soft and translucent (4-5 min).

   3.Add coriander powder, red chili powder, turmeric, and garam masala. Stir for 30 seconds until fragrant.

   4.Add the cooked chana dal, amchur powder, and a pinch of salt. Mix well and cook for 2-3 minutes.

   5.Remove from heat. Stir in chopped coriander leaves. Let the filling cool completely.

   TIPMake sure the filling is completely cool before stuffing. Warm filling will make the dough sticky and difficult to handle.
4. 4
   prep · ~3 min

   Divide dough and filling into equal portions.

   1.Divide the rested dough into 8 equal portions. Roll each into a smooth ball.

   2.Divide the cooled chana dal filling into 8 equal portions.

   3.Keep both dough balls and filling portions covered with a damp cloth.
5. 5
   assemble · ~5 min

   Stuff and roll the parathas.

   1.Dust a rolling surface lightly with dry flour. Flatten one dough ball into a 3-inch disc.

   2.Place one portion of filling in the center. Gather the edges and pinch together to seal completely.

   3.Gently press the sealed ball flat with your palm, then roll out into a 6-inch circle. Use light pressure and minimal dry flour.

   4.If any filling peeks out, patch it with a small piece of dough and re-roll gently.

   TIPDon't use too much dry flour while rolling — it burns on the hot tawa and gives a bitter taste. Use just enough to prevent sticking.
6. 6
   fry · ~15 min

   Cook the parathas until golden and crisp.

   1.Heat a tawa or flat griddle over medium-high heat. Place the rolled paratha on it.

   2.Cook for about 1 minute until small bubbles appear. Flip and cook the other side.

   3.Drizzle about 1/2 tsp of oil or ghee around the edges and on top. Flip and press gently with a spatula.

   4.Cook until both sides are golden brown with darker spots. Repeat with remaining parathas.

   TIPMedium-high heat is key — too low and the paratha will turn hard, too high and it burns before cooking through.
7. 7
   serve

   Serve hot with butter, yogurt, or pickle.

   Stack the cooked parathas and spread a small knob of butter on top. Serve immediately while crisp and warm.

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