Skip to main content

Channa Dal Paratha



I usually make paranthas on weekends for breakfast. This weekend we had chana dal paratha. Typically, stuffed parathas are served with chilled yogurt and often shallow fried with lot of ghee or oil. But that ain't gonna happen in my kitchen. There is no ghee/butter involved here. I used few drops of oil for each paratha and it’s not stuffed.




The trick to get crispy parathas is to heat a flat pan on high flame but the minute your paratha sits on the pan, reduce the flame to medium. The dough can be made ahead in the night and stored in an air tight container. Let it sit in the fridge overnight. Refrigerating the dough also makes it easy to work on and gives a good rise.


Ingredients

Plain wheat flour 2 cups
Bengal gram/ Chana dal ½ cup
Finely chopped onion 1
Minced ginger and garlic
Chopped coriander
Chopped red chilli peppers 3-4(you can use green as well)
Garam masala powder ½ teaspoon
Salt
Lukewarm water


Directions

Soak chana dal for 2 to 4 hours and pressure cook it with 1/2 cup of water. Cook till all the lentils become tender. I cooked for four whistles. Open the cooker and allow the dal to cool. Drain the water if any.

Using a wooden spoon or in a blender, mash the dal.
Mix the dal puree with coriander leaves, onion, ginger garlic, garam masala and salt to taste.

In a big bowl, add the flour and the dal mixture. Mix everything together until dough begins to form. I usually use my hands to knead the dough. You can even use a food processor for kneading.

Pack this dough in an air tight container and let it cool in the fridge for few hours. You can straight away use the dough to make parathas but I like to give it a rest.

When you are ready to make the parathas, take pieces of the dough and make small balls. Dust some flour and then lightly flatten the dough with hand.

With a rolling pin, roll out carefully to make a round paratha about ½’’ thick

Heat a flat pan and place the paratha on it. Smear some oil on top. Once you see the parantha begin to puff up turn it over and cook the other side for the same time till it's golden brown in colour.

Serve hot with cool yogurt.




Comments

  1. yummy n healthy chana dal paratha ...looks so soft n tempting ,beautiful click dear

    Satya

    http://www.superyummyrecipes.com

    ReplyDelete
  2. So yummy and nutritious.. loved the idea of mixing daal in the dough.. stunning clicks !

    ReplyDelete
  3. After so long I heard the name ;) ..how much I love this ..We stuff the daal and them make the paratha but this seems to be easier method..looks delish

    ReplyDelete
  4. That is a very new one for me and it absolutely looks amazing and I am definitely going to try it out.

    ReplyDelete
  5. Sahi hai yaar!!! This reminded me of the something called Thalipeeth that uu get in Mumbai. I use that to make paranthas. That flour is made of all the dals. Tastes nice. Not that you need it. You can churn out better stuff any day...

    ReplyDelete
  6. Thank you all for lovely comments. It really cheers me up.

    @Priya let me know how the recipe came up...after trying it.
    @Munchmany i have never heard of Thalipeeth...you never mentioned it before. Sounds very healthy.

    ReplyDelete
  7. Hi Sri,

    Thanks for taking your time out to visit my blog n leaving your lovely comment. It means a lot to me.
    Channa Dal Parata looks drool worthy. Nice clicks too....

    Cheers n Happy Cooking,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

    ReplyDelete
  8. Srivandya,

    Chana dal paratha looks delicious. Thanks for visiting my blog. You have a nice blog and collection of recipes.

    ReplyDelete
  9. Looks so yummy and healthy, beautiful click too...

    http://treatntrick.blogspot.com

    ReplyDelete
  10. yummy and delicious and healthy paratha.you have a nice blog you can visit my blog and give ur comments.

    ReplyDelete
  11. Lovely paranthas Vandya, the color is perfect. makes me try it this weekend.

    ReplyDelete
  12. Oh wow, what a great post with helpful info on paratha! I make roti/chapatti every week at home but I've never learned how to make parathas yet. I'm determined though. I've had friends make them and LOVE them. My daughter would love this and what a great way to add protein to her diet by added the chana!

    ReplyDelete
  13. Healthy as well as spicy and tasty parathas, sounds interesting dear:)

    ReplyDelete
  14. Nice click.... and this paratha sound new to me....

    Why dont u send it for the Global Kadai : Flatbread's event running at my blog?
    http://www.sandhyas-kitchen.blogspot.com

    ReplyDelete
  15. Beautiful Pictures looks so yummy, looking forward to your entries for my event:
    http://tasteofpearlcity.blogspot.com/p/events.html

    ReplyDelete
  16. Thats a great looking parathas, looks yumm!

    ReplyDelete
  17. I can't wait to try these! I think they look like they would pack well when I take my lunch to work!

    ReplyDelete
  18. awesome blog ! it is my first time visit i here. i love chana daal partha. looks for delicious. thankyou for shearing this information with us!indian food

    ReplyDelete

Post a Comment

Dear Readers,

Thanks for taking the time to leave a comment.
I do read each comment and greatly value the feedback from readers. If I delay in replying to your comments, please bear with me.I will try to respond as early as possible.

Please note that comment moderation has been enabled to keep the website free of inappropriate comments.So keep it clean. Stay on topic. No spam.

Cheers!
Srivandya

Popular posts from this blog

Punjabi Karela Sabzi

Here’s this bitterly sweet recipe that I've been dying to share with you. As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd. As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels. Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my Delhi home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly.
-->
Ingredients Bitter Gourd/ Karela 2 Chopped onions (1 medium size) Chopped tomatoes (2 medium size) Crushed garlic Chopped ginger Slit gree…

Diabetic Friendly Eggless Chocolate Cake

After visiting a sugar free chocolate studio, I was really inspired to bake something on my own. Chocolate cake seemed to be the best way to start. Ditching the traditional way of making sweets and savories for Vijaya Dashmi, I baked a cake for hubby and a small group of Indian friends.














Ingredients

All purpose flour 1 cup
Salt ½ teaspoon
Baking powder 1 teaspoon
Baking soda 2 teaspoons
Unsweetened cocoa powder ½ cup
Sugar substitute – 6 teaspoons
Vegetable Oil – 1 cup (I used sunflower oil)
Milk – ½ cup
Vanilla Extract – 1 teaspoon
White sugar free chocolate 1 slab

Method

Preheat the oven to 160C

Sift together the flour, salt, baking powder, baking soda, cocoa and sugar substitute into a large mixing bowl.

Add vanilla extract, oil and milk. With an electric mixer, beat at medium speed for 3 to 4 minutes.

Grease the baking pan with oil and flour. Pour the batter evenly into the baking pans.

Place the pan on the middle shelf and bake for 20 to 25 minutes, until a knife inserted int…

Smoked Vegetable Biryani

I have to admit that when I’m cooking something new, I aim to post the recipe here. But luck doesn’t always favor. Either the picture is not satisfactory or we are too impatient to wait for the photo session to get over or the dish itself disappoints me. I have to admire the food bloggers, who are so regular in posting new recipes with beautiful looking pictures.
Anyway, I’m glad to post a new recipe here after getting convinced that this biryani is the best that I have ever made.  The biryani features many of the same ingredients that I have used all these years but the end result is entirely different. I thought it would be fun to show that with the simple addition of charcoal, you can take the recipe to an entirely new direction.



This recipe is my aunt’s, who learnt it ages ago while doing her home science course. She then passed the recipe to all her sisters and that’s how I got to learn how to cook vegetable biryani.
The only change/ addition that I made was the use of charcoal smo…