. . (Chana Dal Paratha recipe ) .
- Ingredients for Chana Dal Paratha
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- Steps to make Chana Dal Paratha
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Chana Dal Paratha recipe - Split Pea Dal Parantha video
This recipe in British
Paranthe are part of our meals. We make sure they are in numerous styles as well as in many different manners to alter the flavour. You should use various dals and vegetables to boost the flavour from the parantha and obtain different things everytime you consume it. Lets make Channa Dal Paratha today.
Ingredients for Channa Dal Paranthe
Wheat Flour - 350 gms. (3 normal size bowl)
Channa Dal - 100 gms. (1 normal size bowl)
Oil - to roast parantha
Heeng - 1 pinch.
Cumin seeds - 1/4 desert spoon.
Coriander leaves - 1/2 desert spoon.
Red chilli powder - 1/5 desert spoon.
Garam Masala - 1/5 desert spoon.
Gren chilli - 1-2 (chopped)
Coriander leaves - 1/2 desert spoon.
Salt - based on the taste.
Method - Steps to make Channa Dal Paranthe
Wash and soak the chana dal for several hrs within the water.
Take wheat flour inside a bowl. Put salt and 1 table spoon oil in it. Mix the components well and knead the flour with water (the amount of water is half the amount of the flour). Now cover the dough and then leave it for 30 minutes.
Grind the drenched dal without adding water into it. Now heat oil inside a pan and tamper the heeng and cumin seeds in it. When the cumin seeds turn brown in colour put eco-friendly chilli, coriander powder, red chilli powder and garam masala in it. Roast the masala well and add salt and dal paste into it. Roast fir 5-6 minutes after which add coriander leaves. The mix to stuff the parantha is prepared.
Heat a set pan (tawa) on the stove. Have a small area of the dough and roll it right into a flat disc of three-4 inches. Apply oil towards the folded out parantha and grow it with 1 table spoon dal mixture. Fold the parantha in the corners and shut it. Press it with hands to create the mix in to the parantha and roll it again right into a disc of 6-7 inches. Put this parantha around the pan and roast it by flowing oil onto it and also at the corners from the parantha until it turns brown from both surfaces. Prepare more paranthas very much the same.
Stuffed Chana Dal parantha is prepared. Serve it with aloo matar, curd, pickle and coriander chutney.
You should use moong dal, urad dal etc to create parantha with various taste.
