Spicy Masala Chana Dal Stuffed ParathaVeg
Enjoy a protein-packed breakfast with these savory, spice-infused Chana Dal Parathas. Made with a soft, pliable whole wheat dough and a flavorful filling of boiled split chickpeas mixed with aromatic ginger, garlic, green chilies, and a blend of traditional spices like dry mango powder and cumin. These golden-brown, crispy flatbreads offer a perfect crunch and heartiness. Serve them hot with fresh butter, tangy yogurt, or your favorite spicy pickle for a wholesome, satisfying meal.
Ingredients
1 cup Wheat Flour
1 tsp Salt
as needed Water
1 cup Bengal Gram - Chana Dal (for tempering)
2 tbsp Oil
1 tsp Garlic (minced)
1 tsp Ginger (chopped)
2 Green Chilli (chopped)
1 Onion (chopped)
handful Coriander Leaves (chopped)
1 tsp Red Chilli Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Roasted Cumin Powder
1 tsp Black Pepper Powder
1 tsp Dry Mango Powder
as needed Clarified Butter (Ghee)
pinch Turmeric Powder
Instructions
1
Combine wheat flour, salt, and water to knead into a soft, smooth dough. Cover and let it rest for 40 minutes.
2
Heat oil in a pan. Sauté ginger, garlic, and green chilies until light brown.
3
Add finely chopped onions and cook until they turn slightly transparent while maintaining a crunch.
4
Mix in the boiled chana dal and spices (salt, red chili, garam masala, cumin, black pepper, and dry mango powder). Cook for a minute, then remove from heat.
5
Once cooled, add fresh coriander and lightly mash the dal mixture.
6
Divide the dough into small balls. Flatten each ball into a small disc, place a generous portion of the filling in the center, and seal the edges securely.
7
Lightly dust with flour and gently roll out into a round paratha, keeping it slightly thicker than a regular chapati.
8
Place on a preheated medium-hot tawa. Once the base is warm, flip and apply ghee or oil on both sides.
9
Fry until both sides are golden brown and crispy.
10
Serve hot with butter, yogurt, or chutney.
Nutrition Facts
4 servings per recipe
