Friday, 26 October 2012

Chana dal stuffed parantha

  • Whole Meal flour/ Wheat flour:1 cup
  • Chana daal: 1/2 cup  
  • Onion: 1 (chopped)
  • Salt: to taste
  • Carom Seeds: 1 tsp
  • Red chilli pwd: to taste
  • Oil: 5-6 tbsp


  1. Wash the daal and dip it in ample water (~ 1.5 glass) for 20- 35 mins.
  2. In a pan, add daal and water (in which daal was soaked). Add 1 tsp salt.
  3. Take a boil and cook on low flame for 10-15 mins. Drain the water and put the daal in strainer. 
  4. Knead dough with water. (Prepare dough by mixing just sufficient water(~ 1/2 cup). Knead well with hands till dough becomes soft)
  5. Stuffing: Mix daal, onion, salt, carom seeds, red chilli pwd. Mix them properly.
  6. Heat non-stick tawa/ flat pan.
  7. Take little dough and make small ball. Dust with wheat flour.
  8. Roll to make chapati on the rolling board. Put 1 tbsp of stuffing on the centre of chapati. Seal carefully on all sides(again to form a ball).
  9. Roll it again with rolling pin (belan) to form parantha, dusting with flour to prevent it from sticking to board.
  10. Put parantha on tawa. Flip when it is slightly cooked (nearly after a few seconds)
  11. Flip again after a few seconds(when parantha turns slight brown).Now oil the top of parantha and flip it again.
  12. Oil the other side also.Flip it and heat for another few seconds till done.   
  13. Ready to serve with butter, curd or pickle. 

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