Chana Dal Paratha

chana-dal-paratha

Chana Dal Paratha is my recent addiction. Being a Punjabi, I usually begin my day by having tasteful paranthas. At home, my mother prepares Aloo Parantha, which taste yumm. Mostly, I like eating my paranthas along with either curd or unsalted butter. While at my home in Punjab, I relish my paranthas with white butter. Yummm….. muh mai pani aa gaya and ghar ki yaad bhi :(. (iam salivating, and also feeling homesick. :()

In the households of Punjab, ladies prepare different type of paranthas, which can be either plain or stuffed paranthas.  I’ll try to share as many recipes of paranthas with you. The first recipe I am going to share is ‘Stuffed Channe Dal Parantha’.

The ingredients you require for this are basic. All you need is chana dal (soaked overnight). In the morning, put the soaked Channa Dal in a pressure cooker for 3-4 whistles. Let the steam cool off by itself, Check the dal, it should be soft. Take out the chana dal from the pressure cooker in a sieve, and don’t touch the dal. Leave it as it is, and let it cool. The steam will evaporate all the moisture from the daal.

Proceeding to the recipe.

Ingredients

  • 2 cups of cooked and dried chana dal. 
  • 1 Onion, chopped
  • 1 tbsp cilantro, chopped
  • 1 green chilli, chopped
  • 1/2 inch ginger, grated 
  • Salt
  • Garam Masala
  • Atta Dough for making parathas.

Directions

  1. Once the cooked dal cools off, mix rest of  the ingredients.
  2. Now, Take a small portion from your kneaded dough; roll it and add the stuffing into it.
  3. With your soft hands, roll your paranthas. Don’t bother if your stuffing come out.
  4. Take out the excess stuffing and shallow fry your parantha till it cooks well on both sides.
  5. Enjoy your parantha with curd, unsalted or salted butter or Homemade White butter.

Notes

  • The grated ginger adds to the flavour and taste, a tip given by my mother in law 🙂
  • In case if you still feel moisture in your stuffing, Don’t worry. Damp the stuffing either with a kitchen towel or Squeeze it in Mulmal cloth.
  • Also while making paranthas, you can add little bit of flour on top of the stuffing and then roll your parantha.
  • Don’t overload paranthas with stuffing while rolling them. While rolling the paranthas, the stuffing will come out from your dough. 
  • I also add cumin powder and Anardana Powder in my paranthas sometimes.

 

 
 
 
 
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