Chana daal paratha -Wheat flour flat bread with spicy bengal gram filling (Indian flat bread)
Chana daal paratha- Recently I made daal vada’s and some ground chana daal paste was lying in my refrigerator.so I wanted to try some thing different and filling,so I tried these paratha’s for breakfast and believe me they turn out to be so delicious that my husband want to have these for dinner also.you can serve these with curd or any thin curry ,but I loved them with just a cup of tea, nothing else is required.
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Chana Daal Paratha
- 2 cup Whole Wheat Flour / Atta
- 2 tbsp Semolina / Sooji
- 1/2 cup Bengal gram /chana daal bengal gram-1/2 cup
- 3 tbsp Grated raw mango
- 2.5 tbsp Fresh Mint / Hara Pudina chopped
- 1 tsp Ginger / Adrak Grated
- 2 tbsp Coriander Seeds / Sabut Dhaniya
- 1.5 tbsp Fennel Seeds / Saunf
- 1/4 tsp Asafoetida / Hing powder
- 2 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Salt / Namak
- 2 tbsp Cooking Oil
- Wash and soak chana daal for 2 hours
- Wash again and grind it coarsly.
- Heat 2 tbls oil in a pan,add crushed coriander seeds, crushed fennel seeds and asafoetida.
- When seeds become golden then add ginger, crushed chana daal,1/2 t.s salt and chilli powder and roast on low flame for 1 minute.(no need to dry it completly)
- Take out in a bowl and add grated raw mango and mint leaves, mix well and keep aside.
- In a big bowl ,add wheat flour, semolina, salt and 1 tbls oil.mix ,and make a soft dough.
- Take a small ball from the dough and roll a little, then stuff 1.5 tbls of mixture in it .
- Collect the sides and close to make a ball.and roll into a medium thick paratha
- Put it on to a medium hot griddle (tawa) and cook till light brown spot appears on one side
- Flip the side and cook from other side, apply little oil and cook from both sides by pressing gently with a spatula.
- Serve hot.