Namaskar Welcome to nishamadhulika.com
We make paranthas for breakfast almost everyday.
But if we make paranthas in different ways or with different ingredients then they become more tasty.
Today we will make Chana Dal Parantha.
Ingredients required:
Wheat flour - 2 cup
Chana dal - 1/2 cup(soaked in water for 5-6 hours)
Green coriander - 2 tbsp(finely chopped)
Oil - 1/4 cup(to knead flour and fry paranthas)
Coriander (dhaniya) powder - 1 tsp
Salt - add to taste (3/4 tsp)
Jeera (cumin seeds) - 1/4 tsp
Heeng(asafoetida) -1 to 2 pinch
Green chilly - 1(finely chopped)
Ginger - 1 inch long piece(grated)
Amchur(mango) powder - 1/4 tsp
Red chilly powder - 2 to 3 pinch
Put 1/2 tsp salt and 2 tsp oil in the flour then mix well.
Using water knead a soft dough for parantha.
Cover the dough and keep aside for 20 minutes allowing it to ferment.
Till then let us prepare Dal ki Pithhi(stuffing).
Put dal in the cooker with 1/4 cup water.
Close the lid of the cooker
After 1 whistle goes off cook dal on a low flame for 5 minutes.
Turn off the gas.
Allow all of the pressure to release from the cooker then open the lid.
Check if the dal has become soft.
Cool dal for some time then grind it to make a coarse paste.
Do not put any water while grinding dal, this gives us a dry dal powder.
Heat a frying pan
pour 2-3 tsp oil.
Once oil is heated put Heeng and Jeera in hot oil.
After Jeera is roasted add green chilly, ginger then fry a bit.
Put coriander powder followed by the dal powder, Amchur powder, salt Red chilly powder.
Fry these spices till all of them mix well together.
As dal was boiled earlier we do not need to fry much.
Add green coriander and mix.
The Pitthi (stuffing) is ready.
Apply some oil on your hand and knead the dough to make it smooth.
1 cup water was used to knead 2 cup flour.
Let us start making paranthas.
Break a piece (as big as a small guava) from the dough and give it a round shape.
Wrap this dough ball in dry flour then roll into a parantha 3-4 inches in diameter.
Place 2-3 spoon Pitthi (or as much as the parantha) on the parantha and wrap it up from all side hence closing it.
Press this stuffed parantha gently with your fingers from all sides to spread Pittho everwhere in the parantha.
Now coat it again with dry flour and with little pressure on the rolling pin, roll out into a thin parantha 7-8 inches diameter.
Pour Ghee on the frying pan(Tawa) and spread it all over.
Now place parantha on the hot pan to fry.
The parantha is cooked on the lower side as its upper surface has become dark.
Overturn the parantha
we can see that parantha is cooked on both sides.
Pour some oil on the parantha nad spread out with a spoon.
Again overturn the parantha and apply oil to this side as well.
Cook parantha till it turns brown on all sides by gently pressing it with a spoon.
Lower the flame so that our parantha is crispy and soft.
Now that the parantha is brown on both sides
take it out on a bowl on a plate or a plate covered with foil or serve as you remove it from the pan.
When served directly at the table parantha seems more delicious.
Repeat this process with all of the remaining dough.
You can make 4-5 paranthas with 2 cups of flour.
Soft, tasty Chana Dal Paranthas are ready.Serve with chutney, pickle, raita or with your favourite curry.
Try this recipe and share your experiences with us.
We will meet again at nishamadhulika.com