Chana Dal Parantha Recipe

Chana dal parantha recipe with step by step photos.

Chana dal parantha is super duper wholesome breakfast. It is loaded with proteins. Chana dal's unique texture and flavour make it so different from rest of the paranthas.

Chana dal parantha can be prepared in two ways. First one is to stuff dal in paranthas, the second one is to knead the dough with chana dal. Both of them taste so good! It is one of the best ways to use leftover dal as well.

For this chana dal recipe, chana dal is soaked for 3-4 hours. Then pressure cooked and seasoned with some spices. This spicy chana dal mixture is then stuffed in the paranthas. Paranthas are roasted then served with beaten curd or chutney or achar or maybe just ketchup!

Here goes the step by step chana dal recipe with Photos.



Chana dal - 1 cup
Turmeric powder - 1/4 Tsp
Jeera - 1/2 Tsp
Asafoetida - 1 pinch
Dried red chilli - 1
Ginger - 1 inch
Garlic - 3-4 cloves
Green chillies - 2-3
Onions - 1 medium size
Whole wheat flour (Atta) - 3 cups
Salt - to taste
Oil - 1-2 Tsp

Chana dal recipe:

For Stuffing:

  1. Soak chana dal in lukewarm water for 3-4 hours. For 1 cup of dal add at least 3 cups of water.
  2. Add turmeric powder and salt in soaked chana dal.
  3. Pressure cook chana dal for 2 whistles on high flame then simmer it for 4-5 minutes on low flame. Let the pressure release on its own.
  4. Dal is very well cooked now! 
  5. Strain all the excess water. Dal should be really dry for stuffing. Don't throw the water. We will use it for kneading the dough.
  6. Heat oil in a Kadhai.
  7. Add jeera(Cumin seeds), dried red chilli and heeng (asafoetida). Let it splutter.
  8. Add grated ginger, finely chopped green chillies and garlic. Sauté it a little.
  9. Add finely chopped onions, dhania powder (coriander powder), jeera powder(Cumin powder) and red chilli powder. Sauté it until onions turn translucent.
  10. Add dal. Mash it with the back of your spatula.
  11. Add Kasuri methi. Mix it well.
  12. Stuffing is ready! Keep it aside in a bowl so that it cools down quickly.

For Dough:

  1. Mix atta and the water left after cooking dal.
  2. Prepare a soft dough. 

Shaping Chana Dal Parantha:

  1. Take two lemon sized sections of dough.
  2. Roll them a little.
  3. Spread the stuffing on one of them. 
  4. Cover it with another one.
  5. Seal the sides tightly.
  6. Now roll it as big as a normal parantha. Use dry atta for dusting. 
  7. Parantha is ready to be roasted.

Roasting Chana Dal Parantha:

  1. Put it on a hot pan.
  2. You will start noticing few bubbles, this is the time to flip it.
  3. Brush some oil on this side. 
  4. Flip it again.
  5. Brush some oil this side as well.
  6. Flip it again. 
  7. Parantha is ready!
Serve it with beaten curd or chutney or ketchup!

Chana dal recipe with step by step photos:

1. Soak chana dal in lukewarm water.

Soaked Chana Dal
2. Add turmeric and salt. Pressure cook it for 2 whistles on high. Then simmer it on low flame.

Added turmeric powder and salt
3.  Dal is cooked. It is important that dal should be dry for stuffing. So we should strain excess water.

Cooked dal
4. Strain excess water using a strainer.

Strain water
5. Save the water for kneading the dough.
Save extra water for dough
6. Time to season dal with some spices. Heat oil in a kadhai.

Heating oil
7. Add cumin seeds(Jeera), asafoetida(Heeng) and dried red chilli.

Added jeera powder, dried red chilli and asafoetida
8. Add grated ginger, chopped garlic and green chillies.

Added ginger, green chillies and garlic
9. Add finely chopped onions.

Added chopped onions
10. Add coriander powder(dhania powder), cumin powder (Jeera powder) and red chilli powder. Sauté it until onions are not translucent.

Added Dhaniya powder, jeera powder and red chilli powder
11. Add cooked dal. Mix and mash it well.

Added dal
12. Add Kasuri Methi. Mix it well.

Added Kasuri methi
13. Mix leftover water and atta. Don't add all the water at once, add it as required. For 3 cups of atta, you will need approx 1 cup of water.

Mixing atta and leftover water
14. The dough is ready!

The dough is ready!
15.  Take a small section of dough.

A section of the dough
16. Roll it a little.

Rolled a little
17. Prepare two such sides for parantha.

Two rolled side
18. Spread dal mixture on one.

Spread chana dal mixture
19. Cover it with another.

Cover it with another 
20. Roll it thin.

Roll it thin
21. Put it on a hot pan.

On hot tawa
22. Flip it once you start noticing bubbles.

23. Brush some oil.

Applying oil
24. Flip it again. Brush some oil on this side as well.

Applying oil on another side as well
25. Parantha is ready!

Parantha is ready!