Cuisine
Indian
Total Time
1 h 30 minutes
Servings
12 servings
For the filling - – Channa dal/Kadalai Paruppu/Bengal gram dal – Cumin seeds – Asafetida – Green chilies finely minced – Ginger grated – Dhaniya Powder/Coriander powder – Amchur powder/Dry Mango powder – Garam masala – Cilantro chopped – salt – oil plus more to cook the parathas
– Take the wheat flour in a wide bowl and add the salt and oil to it. Mix it well using your hands. Now add warm water slowly and combine to form soft dough. – Cover the dough with a kitchen towel and let it rest for at least half an hour.
– Soak the channa dal for at least an hour. Heat enough water to cook the dal and let it come to a boil. Now add the soaked dal to the boiling water and let it cook until the dal is soft. – Drain the cooked dal in a colander for few minutes. Now grind the cooked dal to a fine mixture.
– In a pan, heat 1 tablespoon of oil and add the cumin seeds to it. Let it fry. – Now add the ground dal and enough salt and cook. Add the chopped cilantro leaves and mix. – Take it off the flame and let it cool down a bit before making the parathas.
– Divide the rested dough into 12 parts and form a ball. Dust the surface and the rolling pin with some flour and then roll the dough into a circle. – Add filling in the center of the rolled dough.
– Bring the dough together and form a pouch. Seal the pouch and flatten it with your palm. – Now slowly roll out the stuffed dough to about an 8 or 9-inch circle. Make sure you roll it out as thin as possible without tearing. Unlike other stuffed parathas, these roll out very well.
– Heat a tawa and then add the rolled out paratha. Cook on both sides adding oil liberally until they are golden brown. These parathas are generally cooked a shade darker than regular parathas. – Repeat the same with the rest of the dough and filling and cook them.
– Serve hot with pickle and curd or with some raita!