Step 1
Wash chana dal 3-4 times under in running water until the water is clearand soak in enough water for 2-3 hours.
Step 2
Pressure cook the soaked dal with fresh water turmeric powder, hing and salt for 3-5 whistles.
Step 3
Open the lid, and gently mash the cooked dal to resemble a crumble while its still warm.
Step 4
Add the dal to a bowl and mix in the red chilli powder, garam masala, amchoor, chopped cilantro and green chillies. Mix well.
Step 5
Tip #1- The dal stuffing should neither be dry nor pasty. It should be lightly moist. You should be able to a make a soft small ball of the dal mixture. See image 8 in the blog post.
Step 6
Make The Dough: Add atta to a large bowl. Add salt. Slowly start adding water and mixing in the flour to a smooth dough
Step 7
You can add a little oil or melted ghee while kneading. The dough should be smooth and should not have any cracks.
Step 8
Cover the dough with a kitchen towel for about 20 minutes
Step 9
Once rested, divide the paratha dough into 8 equal parts.
Step 10
Stuff, roll & fry the dal paratha: Place a tawa(griddle) to heat up on medium flame.
Step 11
Take a dough ball. Roll into small circle.
Step 12
Place about 2-3 tablespoons of chana dal stuffing in the center and bring the sides of the dough together to make a small round parcel.
Step 13
Dusting with flour as needed, using a rolling pin, roll the stuffed dough paratha.
Step 14
Cooking The Paratha: For a karara (flaky and crisp) parathas that are still soft on the inside, cook on a constant heat, keep a close eye and flip & brown as needed.
