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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.
Cook the Chana Dal
Prepare the Stuffing
Knead the Dough
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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.
This punjabi recipe takes 50 minutes to prepare and yields 4 servings. At 528.23 calories per serving with 19.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Stuff and Roll the Parathas
Cook the Parathas
Serve
Incorporate finely grated carrot or crumbled paneer into the dal stuffing for added nutrition and a different texture.
Add 1/2 teaspoon of roasted cumin powder and 1/4 teaspoon of ajwain (carom seeds) to the stuffing for a deeper, earthier flavor.
Mix in 1 tablespoon of finely chopped mint leaves or 1 teaspoon of kasuri methi (dried fenugreek leaves) for a fresh, aromatic twist.
For a gluten-free version, use a mix of jowar (sorghum) and bajra (pearl millet) flour. Note that rolling these can be more challenging and the texture will be different.
Chana dal is a powerhouse of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The combination of whole wheat flour and chana dal provides a significant amount of dietary fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness.
The complex carbohydrates in this dish ensure a slow and steady release of energy, helping to maintain stable blood sugar levels and keeping you energized for hours.
This paratha is a good source of essential minerals like iron, magnesium, and potassium, which are vital for blood production, nerve function, and maintaining heart health.
Yes, it is a nutritious and balanced meal. It provides complex carbohydrates from whole wheat flour, plant-based protein and fiber from chana dal, and various vitamins and minerals. To keep it healthy, use ghee moderately during cooking.
One serving, which consists of two parathas, contains approximately 500-550 calories. The exact count can vary based on the amount of ghee used and the size of the parathas.
Parathas usually tear for two main reasons: 1) The stuffing is too wet or moist. Ensure the cooked dal is drained completely. 2) Too much pressure is applied while rolling. Roll gently and evenly from the center outwards.
Absolutely. The chana dal stuffing can be prepared a day or two in advance and stored in an airtight container in the refrigerator. This makes the process quicker on the day you plan to make the parathas.
Allow the parathas to cool completely. Stack them with parchment paper in between and store in an airtight container or a zip-top bag in the refrigerator for up to 3 days. Reheat on a hot tawa for a minute on each side until warm and crisp.
It is not recommended to use a liquid chana dal curry. The stuffing for parathas must be completely dry to prevent the dough from becoming soggy and tearing. You must use dal that has been cooked specifically for this purpose and drained well.