How to make Chana Dal Parantha -
There are a variety of stuffed paranthe, and this is a delicious example.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tata Sampann Chana Dal, Whole wheat flour (atta) dough,
Cuisine : Indian
Course : Breads
You can also find more Breads recipes like Masala Bread Malai Na Paratha Herb Garlic Bread - SK Khazana Shortbread Cookies
Chana Dal Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 4-5 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chana Dal Parantha Recipe
Tata Sampann Chana Dal 1 1/2 cups
Whole wheat flour (atta) dough, made with 2 cups whole wheat flour, salt, oil and
Salt to taste
Turmeric powder 1/2 teaspoon
Green chillies chopped 3
Ginger finely chopped 1/2 tablespoon
Cumin seeds 1 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Yogurt to serve
Method
Step 1
Take Tata Sampann Chana Dal in a large bowl, add sufficient water and wash the dal thoroughly. Drain and transfer into another bowl, add sufficient water and soak for 3-4 hours. Drain.
Step 2
Heat a non-stick wok, add the soaked dal, 2 cups water, salt and turmeric powder and mix well. Cover and cook for 15-20 minutes.
Step 3
Transfer the mixture into a puran yantra (masher), add green chilli, ginger and cumin seeds and mince the mixture finely.
Step 4
Add red chilli powder, garam masala powder and coriander leaves and mix well.
Step 5
Divide the dough into equal portions. Divide the chana dal mixture into same number of equal portions.
Step 6
Heat a non-stick tawa.
Step 7
Take one portion of dough, shape it into a ball, dust with flour and shape it into a katori, stuff it with a portion of dal mixture, bring the edges together and press to seal. Roll out each stuffed ball into a small parantha.
Step 8
Place the parantha on hot tawa and roast for 1-2 minutes. Flip and cook the other side for 1-2 minutes. Apply a little ghee on each side and cook for 1-2 minutes on each side till golden and brown specks appear on both sides.
Step 9
Take it off the tawa and place on a serving plate. Similarly make the remaining paranthe and serve hot with yogurt.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
