Chana dal spicy paratha(Bengal gram dal spicy paratha )

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DSCN0614                                                      Ready to serve Chana dal paratha(spicy)

Makes : 8-10 of the above size

Time taken: 45 minutes (other than soaking and cooking dal)

When I  think  od Bengal gram dal/Chana dal   the first thing that strikes to me  is the favorite sweet poli which is a popular indian sweet flat paratha which is prepared for either “Holi” or “Ugadi”.  Chana dal/bengal gram dal is used in the preparation of the payasam,  (called Madgane in konkani) poli, panchakajjaya , chana dal sweet kichadi and also the spicy fried dal etc and many other dishes.(  these dishes one can find on this blog)  This recipe i happen to try a couple of times at home and so thought of sharing with the viewers of my blog today.  Here it is….

What you need to have:

1.Bengal gram dal – 1/2 cup

2. Chopped onions – 1/4 cup

3. Green chili -3-4 (medium spice)

4. Turmeric powder – 2 pinches

5. Asafoetida powder – 2 pinches

6. Garam masala powder – 2 pinches(home made)

7. Grated ginger – 1/2 teaspoon

8. Chopped cilantro – 2 tablespoons

9. Salt – as needed

10. Lemon juice – 1 teaspoon

DSCN0598                                                                   Ingredients of  paratha stuffing

What you do with what you have:

1. Wash, peal and chop onions, cilantro fine, grate ginger, green chili and keep it aside.

2. Soak chana dal in water for about 2 hours.  Cook it in the cooker adding very little water(depends upon the quality of dal)  for about 20 minutes.  On cooling drain water if any and grind it in the mixer to a fine consistency.  Add all ingredients from step-1 and also add turmeric powder, garam masala power, asafoetida powder, salt and lemon juice to it and  transfer it to a wide bowl.DSCN0600                                                                     Paratha stuffing in a bowl

3. Mix and make round balls and keep it aside in a plate.  In the mean time let us make the outer dough ready.DSCN0605                                                                Chana dal stuffing being shaped into round balls

Ingredients of the outer dough:

1. Wheat atta – 1 and 1/2 cups

2. Cooking oil – 1 tablespoon

3. Salt – as neededDSCN0595                                                                Ingredients of the outer dough   

4. Make the outer dough adding water in steps to a soft paliable dough and keep it aside for about 20 minutes.  Pinch out a lemon sized dough from it and roll it into a 4″ disc and place the round shaped stuffing from step-3 into it and bring the edges together and close it and roll it ionto a 6″ roti on a plastic sheet dusting it into wheat atta.  Repeat the same process for the remaining dough.DSCN0607                                               Roti dough, pinched out ball, stuffing place and roti finally rolled

5. Place a roti skillet on the flame and when heated splash a little oil and place the roti on it.  Splash a little oil on top of the roti as well.DSCN0611                                                                    Chana dal paratha being roasted

6. When roasted just flip and roast it again.DSCN0610                                                          Roasting in progress

7. Flip it again and roast it till brown dots appear and puffs up.DSCN0612                                                 Chana dal paratha being roasted and done

8. Transfer it to a servng plate and enjoy with butter, chili pickle or even curds and chutney powder or any side dish of your choice.  YummmmmmmmmmDSCN0614                                                        Ready to serve chana dal paratha with chili pickle and butter

Makes : 8-10 of the above size

Time taken: 45 minutes (other than soaking and cooking dal)

Good to remember:  1. Chana dal should be cooked soft to make a proper stuffing.

2. One can even add any masala powder or even add ginger-garlic paste etc.  it is one’s option.

3. Make the outer dough soft enough so that one is able to get a proper binding to the stuffing too and is able to roll easily so that it does not ooz out and make the paratha shapeless.

5 thoughts on “Chana dal spicy paratha(Bengal gram dal spicy paratha )

    Aruna Panangipally said:
    July 16, 2015 at 5:39 am

    Your paratha has puffed up so perfectly. My first thought on reading the name of the recipe was “teekha puran poli”

      prathibalrao responded:
      July 16, 2015 at 9:35 am

      Hi Aruna,

      I think i can alternatively name it as you think it to be!!!!

    simple lemon rice /marudhuskitchen - said:
    July 25, 2015 at 8:07 pm

    […] Chana dal spicy paratha(Bengal gram dal spicy paratha ) […]

    Catharine said:
    December 23, 2015 at 8:20 am

    Oh my gosh…I tried printing this recipe and got 20 pages! My computer would not ‘cancel’ printing. If you could have a ‘printer-friendly’ version, that would be awesome.

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