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 chillies, finely chopped coriander leaves, grated ginger and the rest of the spices. Give this a thorough mix.

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.

Fry the paranthas on a skillet with some ghee or oil and serve hot.