Bikaneri Channa Dal Paratha – Flatbread stuffed with lentils
Bikaneri Channa Dal Paratha is a traditional stuffed flatbread from Rajasthan. It is very filling and flavorful that it can be paired with just a simple raita for a full meal.
Servings: 12 Large parathas
For the dough -
- 2 ½ cups Wheat flour
- 1 tablespoon Oil
- to taste Salt
- 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
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 3-4 hours. 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.
Brush the surface with some oil and then place about 2 tablespoon of stuffing in the center.
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!
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