Paranthas are one of the choicest Indian breakfasts one can have for a good start to the day. They’re filling, nutritious and yummy! And there’s a wide variety of paranthas that can be easily made at home. They’re one of the best diets for kids too. This chana dal stuffed parantha recipe yields delicious Indian flat bread loaded with cooked gram lentil, chopped onions and green chilies. Try them out and we’re sure you’ll love them.
- Chana Dal (Gram Lentil), pressure cooked 2 cups
- Onion, finely chopped 1 large
- Green chilies, finely chopped 2 medium
- Salt To taste
- Red chili powder 1/4 teaspoon
- Amchur (dry mango powder) 1/3 teaspoon
- Anardana (optional) Few pinches
- Wheat flour (for the dough) 3 cups
- Water As needed for kneading dough
- Ghee For frying paranthas
- Rolling board
- Rolling pin
- Flat griddle or tawa
- Flat spatula
- Using as much water as needed, make a medium soft dough and keep it aside for 10 minutes.
- Meanwhile, pressure cook or boil the chana dal to the point where it squishes easily within your fingers.
- In a mixing bowl, combine the boiled dal, chopped onion, chopped green chilies, salt, red chili powder, and amchur.
- Place a tawa or flat griddle over low-medium heat.
- Break off a portion of the dough and dust it with dry wheat flour. Then place it on a rolling board and use a rolling pin to roll it out into a small circle of medium thickness.
- Place a portion of the chana dal mixture on the rolled out dough. If using anardana, sprinkle a little over the dal mixture. Fold the dough from all ends to make a pouch. Press the ends of the opening to seal it nicely.
- Dust the stuffed dough ball in dry flour lightly and using a rolling pin roll it into a medium sized parantha. Avoid applying too much pressure while rolling or the chana dal might leak from the parantha.
- You may place butter paper or a clean cloth napkin on the rolling board and roll the parantha on top of it before rolling. This will avoid sticking of the parantha to the board and also, you won’t need to dust it with too much dry flour.
- Once the parantha is rolled out, grease the tawa lightly with ghee and carefully place the parantha on it. Increase the heat to medium-high.
- Let the parantha cook until small brown spots appear on its surface and then flip it over. Cook the same way on this side too.
- Again flip it over and spread out 1 teaspoon ghee on the parantha surface. Carefully flip it over and press with a flat spatula lightly. Repeat for the other side too.
- When the parantha is cooked to a nice golden brown color on both sides, transfer it to a serving plate. Serve immediately with butter and pickle.
Preparation Time: 45 minutes
Serves: 4 – 5 paranthas