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Top view of chana dal paratha showing the filling.
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5 from 64 votes

Bikaneri Channa Dal Paratha – Flatbread stuffed with lentils

If you're looking for a new way to spice up your regular flatbread routine, look no further than chana dal paratha. This hearty and filling flatbread is a popular staple in many Indian households, and for good reason. The chana dal filling is rich in fiber and protein, making it a perfect meal to keep you full for hours.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Entree
Cuisine: Indian, Rajasthan
Diet: Vegan
Servings: 12 Large parathas
Calories: 158kcal

Equipment

  • pan
  • Blender
  • Cast iron griddle

Ingredients

For the dough -

  • 2 ½ cups Wheat flour
  • 1 Tablespoon Oil
  • to taste Salt
  • Warm Water needed to make the dough

For the filling -

  • ¾ cup Channa dal/Kadalai Paruppu/Bengal gram dal
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Asafetida
  • 2 Green chilies finely minced
  • 1 teaspoon Ginger grated
  • 1 teaspoon Dhaniya Powder/Coriander powder
  • 1 teaspoon Amchur powder/Dry Mango powder
  • ½ teaspoon Garam masala
  • 4 Tablespoon Cilantro chopped
  • to taste salt
  • 1 Tablespoon oil plus more to cook the parathas

Instructions

To make the dough -

  • 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.

To make the stuffing -

  • 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 and crumbles when pressed between fingers.
  • Drain the cooked dal in a colander for few minutes. Now grind the cooked dal to a fine mixture without adding any water to it.
  • In a pan, heat 1 tablespoon of oil and add the cumin seeds to it. Let it fry for about 15 seconds and then add the asafetida and all the other dry masala powders and mix.
  • Now add the ground dal and enough salt and cook for 2 more minutes. Add the chopped cilantro leaves and mix.
  • Take it off the flame and let it cool down a bit before making the parathas.

To make 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 4-5 inch circle.
  • Add about 2 tablespoons of 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!

Notes

Serving suggestion
Chana dal paratha is spiced and flavored and does not need much on the side. I love it with a cup of fresh homemade yogurt and some green chili pickle.
Raita is always the best choice when serving stuffed parathas. My pick for this would be the Dahi Baingana or the Radish/mooli raita.
My son loves his warm dal paratha with just fresh butter.
Expert tips
  • Soaking the chana dal for at least 4 hours or overnight helps soften it and reduce the cooking time. If not soak the dal in warm water for at least an hour.
  • Cook the chana dal until it is soft but not mushy. This will ensure that the filling is easy to stuff and roll into the paratha.
  • Roll the parathas evenly to make sure that they cook evenly on both sides.
  • Cook the parathas on a hot griddle or tawa until golden brown on both sides. Use a little oil or ghee to cook the parathas for a crispy texture.

Nutrition

Calories: 158kcal | Carbohydrates: 28g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 26mg | Potassium: 35mg | Fiber: 4g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg