Chane ki daal ka paratha

Delicious paratha eaten in breakfast with raita and pickle.

Preparation Time: 20 mins.                      Cooking Time: 10 mins

Serve: 4-6




Ingredients:

For filling:

• 1.5 cup – Chana dal (Husked Bengal Grams)
• 2 tablespoons ginger paste
• 1 teaspoon Ajwain/Carom Seeds
• 1/2 teaspoon cumin seeds/jeera
• 1/2 teaspoon sugar
• 1/2 teaspoon Turmeric
• 3 teaspoon  Red chili powder
• 1/4 teaspoon Hing/Asafoetida
• 1.5 tablespoon of oil
• Salt to taste

for Dough

• 2 cup – Whole wheat flour
• 1.5 teaspoons Ajwain/Carom Seeds
• 1 tablespoon  Oil / Ghee
• A small pinch of baking soda
• Water to knead

To fry:

• Oil
• Thick bottomed Skillet or a cast iron skillet

Method

Filling:

1. Wash and soak chana dal for 2 to 3 hours.


2. Add salt & turmeric & 2 cups water and  pressure cook it.


3. Add 3/4 cup of water and bring the cooker to full pressure and after the 3rd whistle, switch the heat off.


4. Open the cooker only when cool.


5. Crush the ajwain in the palm of your hands. These releases the flavor of the seeds.


6. Heat oil in a pan. Add the hing/asafoetida, Cumin, Ajwain/Carom Seeds. When they start to sizzle, add the Dal/Lentil, ginger paste, sugar & red chilli powder.


7. Fry while stirring often ( so it does not stick to the bottom), till the dal/lentil is of crumbly texture and all the water has dried up. Keep the filling aside.

Dough:

1. Mix wheat flour, oil/ghee, baking soda, Ajwain/carom seeds(again rub the seeds in the palms of your hand, or crush it with a rolling pin) and salt.


2.  Mix the oil in to form lumps/thick crumbs.


3. Then add water little by little, knead and make a stiff dough.


4. Cover with a towel & rest the dough for 30 minutes.

Rolling out the breads:

1. Make small balls of the dough. Take one dough ball and roll it out with a rolling pin to a 4″ diameter. Take about 1.5 tablespoon of  filling and place in the center of the rolled out dough.


2. Bring together all the sides in the centre and seal tightly.


3. Dust some flour and then lightly flatten the dough with hand.  With a rolling pin, roll out carefully to make a circle about 7″ diameter.


4. Cook on a griddle using a little oil, on medium heat. Flip and cook evenly on both sides, till it has golden brown spots on both sides.


5. Serve hot with a bowl full of salad and yogurt/raita.