Chana Dal Paratha — soft and golden brown, these are the ultimate paryushan friendly parathas that come together so easily! Pair them with a nuts-saffron raita, and these are going to be a hit!
WATCH HOW TO MAKE CHANA DAL PARATHA:
We’ll start by washing our chana dal a few times before covering with some water and letting boil until done.
For the parathas, we’ll mix together whole wheat flour, salt, ajwain, and gradually add water as you knead the dough. Once it comes together into a medium-firm dough, add some ghee which will help make for super soft parathas.
Now for the chana dal filling, start a tadka with some oil, jeera, and hing. If you’re not fasting, you can also add green chilies and ginger here. Add the boiled Chana dal and mash using the back of your spoon until it forms a more paste-like consistency. To this, add all your spices and some kasoori methi and mix all together until done.
To shape the parathas, place a ball of the filling in between some dough and seal gently. Roll out until flat and cook on both sides on a tava using some ghee until golden brown and crisp.
Just look at how beautiful and soft these turn out from the inside! I love pairing it with some nuts-saffron raita and this is the ultimate fasting-friendly recipe that I’m sure you’ll love!
If you like this, please try my other recipes:
- Coconut Jaggery Sweet Paratha – Nariyal Aur Gur Ka Paratha
- Hariyali Paneer Makhani – Cottage Cheese in Creamy Tomatillo Gravy
- Achari Dum Aloo
- Mixed Vegetables in White Gravy
Chana Dal Paratha — soft and golden brown, these are the ultimate paryushan friendly parathas that come together so easily! Pair them with a nuts-saffron raita, and these are going to be a hit!
- 2 cups whole wheat flour
- 2/3 tsp salt
- 1/4 tsp carom seeds (ajwain)
- 2 tsp ghee
- water , as needed to make a medium firm dough
- 1 ½ cup chana dal (yellow split chickpeas lentils) , washed and soaked for 2-3 hours
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 cup water , for boiling
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp asafoetida powder (hing)
- ½ tsp black salt
- 1 ½ tsp kasoori methi
- 1 ½ tsp red chili powder
- 1 tsp mango powder (amchur)
- ½ tsp roasted cumin powder
- ½ tsp black pepper
- ½ tsp dry ginger powder (sonth)
- ¼ tsp garam masala
- ghee , for shallow frying
- dried mint
- 2 cups thick yogurt
- 4 tbsp sugar , or honey
- 1/4 tsp salt
- 1 tbsp almonds , blached and finely chopped
- 1 tbsp pistachio , blached and finely chopped
- 7-8 strands saffron , soaked in 1 tsp cold water
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To make the raita mix all raita ingredients together.
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To make the dough, combine all the ingredients and knead into a soft dough. Grease the dough with oil and let it rest covered while we make the filling.
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Then, cook the dal in 1 cup of water with salt and turmeric in a pressure cooker for 3 whistles on medium heat. If you're using an Instant Pot, pressure cook for 8 minutes on high pressure with natural release.
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For the filling, heat oil in a pan and add in the cumin seeds, hing and boiled chana dal. Carefully mash the dal until it has a more pasty consistency. Add in the rest of the ingredients and mix well.
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Divide the dough into the 8-10 balls, making sure they are larger than the filling. Flatten the dough and place a ball of filling inside, gently sealing the edges around the filling. Roll this out until it is 1/2 inch thick.
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Heat an iron tawa and grease it with ghee. Place the paratha on the tawa and cook it on medium flame until golden brown and crispy.
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Garnish it with some mint powder and serve it with nuts-saffron raita. Enjoy!
Recipe Video
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