Stuffed Chana Dal Parantha Recipe

chana dal ka parantha recipe

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This chana dal parantha recipe is yet another amazing Indian stuffed parantha recipe that has a spicy filling of cooked chana dal or Bengal gram. It is one of those quick breakfast recipes which pack a punch. Chana dal or Bengal gram, as we know, is extremely nutritious and is an excellent source of plant-based protein.

With a little bit of planning and some preparation, this chane ki dal ka parantha can be an excellent and economical meal for the family. The key ingredient here is the Chana Dal or Bengal Gram which is cooked and then mixed with spices to prepare the filling. One thing that requires attention is to cook the dal cautiously so that it is cooked through but doesn’t turn mushy.

The dal stuffing is then stuffed inside a ball of dough and then rolled into a disk of approx. half an inch thickness. Like other paranthas, these are fried on a skillet with a splash of oil or ghee before serving with a side of pickles or yoghurt.

chana dal ka parantha recipe

How to make Chana Dal Parantha?

There are a couple of ways of making dal paranthas. One of them is kneading the flour with cooked dal or lentils mixed with spices. The dough is then divided into smaller portions which get rolled for frying into paranthas.

Another, a bit trickier way is preparing the stuffing of cooked chane ki dal or Bengal gram mixed with spices and then filling it into dough balls before rolling and frying. This method needs a bit more of care and deftness so that the paranthas do not burst open while rolling or frying.

The secret to perfectly stuffed dal ka parantha lies in two things, cooked dal and the dough. If both these things are done right then the dal stuffed paranthas would totally be a success. Let’s check out the recipe for this.

How to make Chana Dal Parantha – Ingredients list

  • Chana Dal or Bengal Gram
  • Onion
  • Ginger
  • Green Chilies
  • Salt
  • Fresh Coriander leaves
  • Dry Mango Powder
  • Roasted Cumin Powder
  • Coriander Powder
  • Garam Masala Powder
  • Whole Wheat Flour
  • Water to knead the dough
  • Ghee or Oil to fry the paranthas
chana daal stuffed parantha recipe

Step-by-step instruction of how to make stuffed Dal ka Parantha

  • Preparation of Chana Dal for Filling. Soak the chana dal or Bengal gram for two hours. You can go as long as 4 hours for soaking the dal. After that, discard the soaking liquid and wash the dal well. Pressure cook the dal with very little water, allowing to whistle it just once. Turn off the heat and allow the cooker to cool down on its own. Open the lid and check if the dal is cooked. They should remain whole but when pressed between two fingers, they should give in.
  • Strain the dal from the remaining liquid in the cooker and let it dry on the sieve for 15 minutes.
  • Meanwhile, knead the dough. Add some oil or ghee to the flour to make the paranthas crispier. Here we want soft and pliable dough which would stretch when rolled with stuffing inside. The texture of the dough should be something like that of a chapati dough.
  • In a mixing bowl, add the cooked dal and mix it with chopped onion, green chilies, finely chopped coriander leaves, grated ginger and the rest of the spices. Give this a thorough mix.
  • Pinch off a portion of dough of the size of a tennis ball and flatten it. Roll the edges thinner than the center. Place two tablespoon of the filling at the center and start bringing together the edges to tuck the filling in. Flatten and roll it into a disc of 4-5 inches diameter. Increase or decrease the amount of filling as per your convenience.
  • Fry the paranthas on a skillet with some ghee or oil and serve hot.

How to serve this Chana Dal stuffed Parantha?

Ideally this is a breakfast dish which gets served with a bowl of fresh yoghurt and some pickles. The dal paratha can be a dry-ish kind of parantha, hence the yoghurt helps with eating.

Here’s a quick list of few more Indian flatbread recipes from my blog

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Stuffed Chana Dal Parantha Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This chana dal parantha recipe is yet another amazing Indian stuffed parantha recipe that has a spicy filling of cooked chana dal or Bengal gram. It is one of those quick breakfast recipes which pack a punch. Chana dal or Bengal gram, as we know, is extremely nutritious and is an excellent source of plant-based protein.

Course: Main Course
Cuisine: Indian
Keyword: Chana Dal Recipe, Flatbread Recipe, Parantha Recipe
Servings: 8 Paranthas
Author: Priyanka
Ingredients
  • ½ cup Chana Dal or Bengal Gram
  • 1 Onion Small, finely chopped
  • 1 inch Ginger grated
  • 2 Green Chilies finely chopped
  • Salt to Taste
  • 2 tbsp Fresh Coriander leaves
  • 1 tsp Dry Mango Powder
  • ½ tsp Roasted Cumin Powder
  • 1 tsp Coriander Powder
  • ¼ tsp Garam Masala Powder
  • 2 cups Whole Wheat Flour
  • Water to knead the dough
  • Ghee or Oil to fry the paranthas
Instructions
  1. Soak the chana dal or Bengal gram for two hours. You can go as long as 4 hours for soaking the dal. After that, discard the soaking liquid and wash the dal well. Pressure cook the dal with very little water, allowing to whistle it just once. Turn off the heat and allow the cooker to cool down on its own. Open the lid and check if the dal is cooked. They should remain whole but when pressed between two fingers, they should give in.
  2. Strain the dal from the remaining liquid in the cooker and let it dry on the sieve for 15 minutes.
  3. Meanwhile, knead the dough. Add some oil or ghee to the flour to make the paranthas crispier. Here we want soft and pliable dough which would stretch when rolled with stuffing inside. The texture of the dough should be something like that of a chapati dough.
  4. In a mixing bowl, add the cooked dal and mix it with chopped onion, green chillies, finely chopped coriander leaves, grated ginger and the rest of the spices. Give this a thorough mix.
  5. Pinch off a portion of dough the size of a tennis ball and flatten it. Roll the edges thinner than the centre. Place two tablespoon of the filling at the centre and start bringing together the edges to tuck the filling in. Flatten and roll it into a disc of 4-5 inches diameter. Increase or decrease the amount of filling as per your convenience.
  6. Fry the paranthas on a skillet with some ghee or oil and serve hot.

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