Dal Paranthas

 Ingredients

1 cup chana dal, soaked 3 hours

¼ tsp turmeric pdr

½ tsp Kashmiri red chili powder OR green chilies to taste finely chopped

½ tsp amchur / dry mango powder

½ tsp garam masala

½ tsp cumin powder / jeera powder

¼ tsp ajwain / carom seeds

½ tsp salt

2 tbsp coriander leaves, finely chopped

10 ball sized wheat dough

oil for roasting

 

Preparations

 in large vessel take 1 cup chana dal, soaked for 3 hours.

boil for 15 minutes or till chana dal turns soft yet retain their shape.

drain off the water and keep aside for 30 minutes or till water is drained off completely.

transfer the cooked chana dal into a blender and grind to a fine powder.

add ¼ tsp turmeric, ½ tsp chili powder, ½ tsp amchur, ½ tsp garam masala, ½ tsp cumin powder, ¼ tsp ajwain, ½ tsp salt and 2 tbsp coriander leaves.

mix well making sure all the spices are combined well.

pinch a ball sized wheat dough and dust with some wheat flour. 

further, roll it in a circle of about 5 to 5.5 inches in diameter.

place a ball sized chana dal stuffing in the centre.

take the edge and start pleating bringing to centre.

sprinkle some wheat flour and roll slightly thick.

on a hot tawa place the rolled paratha and cook both sides brushing oil.

finally, serve hot chana dal paratha with raita and pickle.

 

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