dal paratha recipe, how to make chana dal paratha recipe | dal ka paratha

chana dal paratha recipe with step by step photos – one more popular paratha made in punjabi homes for breakfast. i have already shared one chana dal methi paratha where the dough is kneaded with leftover chana dal.

chana dal paratha recipe, chana dal paratha

this chana dal paratha is made differently. the chana dal is stuffed in the paratha and then made. here the chana dal is cooked fresh and then mixed with spices. this filling is stuffed in the paratha.

the chana dal or bengal gram has to be soaked before and then cooked in pressure cooker. while making the paratha, sometimes the chana dal comes out. don’t worry about that. as the chana dal is already spiced so you will love to eat them like that. just make sure that you don’t use too much chana dal in the stuffing, so that it does not break much.

the parathas on this day was made by my mother in law and we were leaving out after having the breakfast. so the final pics are really taken in a hurry and i also clicked very few pics.

usually this chana dal paratha is served for breakfast. this is a filling paratha because of the addition of chana dal. the paratha best goes with green chilies pickle or mango pickle, yogurt and white butter.

if you are looking for more paratha recipes then do check:

Dal Paratha

5 from 2 votes
chana dal ka paratha is a whole wheat flatbread stuffed with a spiced bengal gram mixture.
dal paratha recipe, dal ka paratha recipe, chana dal paratha
Author:Dassana Amit
Prep Time:9 hrs
Cook Time:40 mins
Total Time:9 hrs 40 mins
Course:breakfasts,brunch
Cuisine:north indian,punjabi
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

for paratha dough

  • 3 cups whole wheat flour
  • 1 cup water or more if required
  • 1 to 2 teaspoon ghee or oil (optional)
  • salt as required (optional)

for paratha stuffing

  • 1 cup bengal gram (chana dal) - soaked overnight
  • 2 cups water
  • 1 small to medium sized onion, finely chopped
  • 1 to 2 green chillies , chopped
  • ½ teaspoon carom seeds (ajwain) or a generous pinch of asafoetida (hing)
  • ¼ teaspoon garam masala powder
  • ½ to ¾ teaspoon dry mango powder (amchur) or as required
  • 1 to 2 teaspoon coriander/cilantro leaves, chopped (optional)

other ingredients

  • ghee (clarified butter) or oil for frying the parathas as required

INSTRUCTIONS

making dough

  • in a mixing bowl first mix the flour with salt. add the ghee and half cup water.
  • first mix everything with your hands and then begin to knead the dough.
  • add the remaining ½ cup of water and continue to knead. the dough should become soft and pliable.
  • if the dough becomes sticky then add some flour and if it looks dry and crumbly add some water. cover the dough and let it rest for 30 mins.

making dal paratha stuffing

  • soak the chana dal/bengal gram overnight or for 3-4 hours (check notes)
  • add the soaked dal in pressure cooker with 2 cups of water.
  • pressure cook for 1 or 2 whistle (check notes)
  • the chana dal should be cooked well and yet remain separate. they should not become mushy or pasty.
  • drain the dal in a strainer. keep the dal in the strainer for 15-20 minutes so that all water gets drained off. there should be no water in the dal.
  • if there is any moisture in the dal you won't be able to make the parathas.
  • you can also very lightly squeeze the dal in your palms without mashing them if you don't have a strainer.
  • mix the drained chana dal with finely chopped onions, dry mango powder (amchur), garam masala powder, green chilies, asafoetida (hing) and salt

rolling chana dal paratha

  • pinch a medium sized ball from the dough. first roll it well between your palms.
  • then on a dusted flour, roll it out to a small circle with a rolling pin.
  • now add the spiced chana dal mixture/filling in the center of the rolled out dough.
  • bring the edges together and join them in the center.
  • now by applying pressure with your fingers press the edges down and make a neat stuffed ball. make sure there are no tears or cracks.
  • in a lightly dusted rolling board or surface, roll the stuffed dough ball with a rolling pin (belan) gently. 
  • make sure that the chana dal parathas do not break. although some chana dal pieces might come out.
  • dust with more flour if required. roll it into a size of a normal roti or chapati.

making dal paratha

  • put the rolled paratha on a tava or hot griddle.
  • fry the paratha with oil or ghee. 
  • be liberal in using oil or ghee while frying the paratha as this make the parathas more crisp. 
  • make sure that the edges are also fried well. you can also press the paratha edges with spatula so that they are cooked well.
  • this way, fry both the sides of the paratha till you see some brown spots and it is fried well.
  • serve the chana dal paratha hot with curd (yogurt) or white butter or pickle.

NOTES

few tips for chana dal methi paratha:
  • if soaking overnight than pressure cook the chana dal for one whistle on medium to high flame.
  • if soaking for 3-4 hours, then pressure cook for two whistles on medium to high flame.
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how to make chana dal paratha

1. pick and rinse 1 cup chana dal in running water for a couple of times. drain all the water.

chana dal, bengal gram

2. soak the chana dal in water overnight. you can also soak them for 3-4 hours (check notes for the pressure cooking time in the recipe details).

rinse chana dal

3. add this soaked chana dal in pressure cooker with 2 cups of water and pressure cook them for 1 whistle.

cooking chana dal for making chana dal recipe

4. the lentils should be cooked well and yet stay separate. in a strainer drain the chana dal and let all the water drain well. keep the chana dal in the strainer for 15-20 minutes so that all the water is drained off. if there is any moisture in the dal you won’t be able to make the parathas. you can also very lightly squeeze the dal in your palms without mashing them if you don’t have a strainer.

cooked chana dal for preparing chanda dal recipe

5. in a bowl or plate, mix the chana dal with finely chopped onions, chopped green chili, garam masala powder, dry mango powder (amchur), asafoetida (hing) and salt. gently mix and keep aside.

chana dal for dal paratha recipe

making dal paratha

6. take a medium ball from the dough and first roll between your palms. on a lightly dusted flour, roll the medium dough ball out in a small circle. now put the spiced chana dal mixture/filling in the center of the rolled out dough.

chana dal mixture for dal paratha recipe

7. bring all the edges together and join the edges. press the edges down and make a stuffed flat ball.

dal dough for dal paratha recipe

8. on a lightly dusted surface, roll the stuffed dough with a rolling pin gently. make sure that the chana dal parathas do not break. although some chana dal pieces might come out. dust with more flour if required. roll it into the size of a normal roti or chapati.

making dal paratha recipe

9. put the rolled chana dal paratha on a tava or hot griddle. fry the chana dal paratha with oil or ghee.

making dal paratha on tava

10. be liberal in using oil or ghee while frying the paratha and make sure that the edges are fried well. you can also press the paratha edges with spatula. this way, fry both the sides of the paratha till you see some brown spots appearing on it. these chana dal paratha are usually made extra golden and some charred spots are preferred.

making dal paratha recipe

11. remove from the pan and serve the chana dal paratha hot with curd, butter or pickle.

dal paratha recipe, dal paratha

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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17 comments/reviews

  1. Thanks for this creative recipe. Quite innovative enjoying Mango smoothie right now.
    Thanks
    Dassana ji the best part is that we get all the recipes all cusinies all categories at one place. So much to enjoy. Your salads are good.
    Thanks5 stars

  2. Thank you Dassana.
    Best part is we get like everything on your website be it any cuisine and be it chutney,snacks or breakfast or parantha or even beverages.
    Thank you Dassana.

  3. you can grind the drained cooked dal in a food processor and then add your spices before stuffing and rolling, it doesnt affect the taste and the parathas dont open while rolling or cooking, otherwise you can also grind the dal with a belna….some crushed roasted jeera works well in this recipe

  4. tried this recipe today…and it turned out to b good. i hav tried many of ur recipes…and i musy say most of them hav turned out really well… and i dont hav amchur powder. is tamarind a gud enuf substitute?

    • thanks divya. don’t add tamarind. to get a hint of tanginess, you can add a bit of lime juice. not much, just a few drops would suffice. another option is to add chaat masala. but again a bit and not too much.

  5. u can also add a spoon of sauf into this mixture,,, and can have this with gur wali kahtti mithi kache aam ki chutny.. i can bet u,,,u wil love to have it again and again

  6. I have given up on parathas, coz for some reason everytime teh filling comes out and its a complete mess. But looking at this one Im tempted to try

  7. It looked so delicious i haaaad to try it. I added some coriander leaves too and it tasted awesome. Thanks for sharing and keep posting new recipes.5 stars

  8. Ooooh….such lovely pictures! And a great recipe too. I usually use the water left over from cooking and straining the dal to make the dough – this way the nutrients in the water are not lost. 🙂