Chana Dal Paratha Recipe – Authentic Indian Flatbread with Spiced Lentils

Last Updated on 2 months by Neha Deshmukh

Chana Dal Paratha Recipe – Authentic Indian Flatbread with Spiced Lentils

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. Today, I’m sharing my go-to recipe for Chana Dal Paratha – a flavorful and satisfying Indian flatbread packed with spiced lentils. I first made this for a family brunch, and it was a huge hit! It’s become a regular request ever since.

Why You’ll Love This Recipe

This Chana Dal Paratha isn’t just tasty; it’s also surprisingly easy to make. It’s perfect for a weekend breakfast, a light lunch, or even a satisfying dinner. The combination of the soft, spiced lentil filling and the slightly crispy paratha is simply divine. Plus, it’s a great way to sneak in some extra protein!

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 3 cups whole wheat flour (atta) – about 360g
• 1 cup water – 240ml
• 1-2 teaspoons ghee or oil, plus more for cooking
• As required salt
• 1 cup chana dal (soaked) – about 200g
• 2 cups water (for cooking dal) – 480ml
• 1 onion, finely chopped
• 1-2 green chillies, finely chopped (adjust to your spice preference!)
• ½ – 1 teaspoon carom seeds (ajwain) or asafoetida (hing)
• 1 teaspoon garam masala powder
• 1-2 teaspoons dry mango powder (amchur)
• 1-2 teaspoons coriander leaves, chopped (optional)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Chana Dal: This split yellow lentil is the star of the show. Soaking it overnight (or for at least 3-4 hours) is key to getting a soft, easily mashed filling.
• Whole Wheat Flour (Atta): I always use a good quality atta for the best texture. It makes a difference!
• Asafoetida (Hing) vs. Carom Seeds (Ajwain): Hing has a pungent aroma that adds a unique flavor, and is traditionally used to aid digestion. If you can’t find it, carom seeds are a great substitute – they offer a similar, though milder, digestive benefit and a lovely aroma.
• Amchur (Dry Mango Powder): This adds a lovely tangy flavor that balances the spices beautifully. The amount you use depends on how tart you like things – start with 1 teaspoon and add more to taste. Different regions in India have varying preferences for the level of tanginess, so feel free to adjust!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in plenty of water overnight, or for at least 3-4 hours. This softens it up beautifully.
2. Drain the soaked dal and pressure cook it with 2 cups of water for 1-2 whistles, until it’s tender but not mushy. Once cooked, drain any excess water thoroughly.
3. In a bowl, combine the cooked dal with the finely chopped onion, green chillies, garam masala, amchur, hing (or ajwain), salt, and coriander leaves (if using). Mix everything well. This is your flavourful filling!
4. Now, let’s make the dough. In a separate bowl, combine the whole wheat flour and salt. Gradually add water, kneading until you form a soft, pliable dough. Cover it and let it rest for about 30 minutes. This allows the gluten to relax, making the parathas softer.
5. Divide the dough into equal-sized balls. Roll each ball into a circle, about 4-5 inches in diameter.
6. Place a generous spoonful of the chana dal filling in the center of each circle. Bring the edges of the dough together to seal the filling, creating a neat parcel. Gently roll the stuffed paratha again, being careful not to press too hard, or the filling might burst out.
7. Heat a griddle or tava over medium heat. Brush it lightly with ghee or oil. Place the paratha on the hot griddle and cook for 2-3 minutes on each side, until golden brown spots appear. Add a little more ghee or oil around the edges for extra crispiness.

Expert Tips

• Don’t overcook the dal! Mushy dal will make the parathas soggy.
• Resting the dough is crucial for soft parathas. Don’t skip this step!
• Roll the parathas gently. Too much pressure will cause the filling to leak.
• Cook on medium heat to ensure the paratha cooks through without burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. A mix of rice flour, potato starch, and tapioca starch works well.
• Spice Level Adjustments: Adjust the amount of green chillies to control the heat. You can also add a pinch of red chilli powder for extra spice.
• Festival Adaptations: These parathas are especially popular during festivals like Holi and Lohri. My grandmother always made a big batch for Lohri, and we’d enjoy them with a glass of lassi!

Serving Suggestions

Serve these Chana Dal Parathas hot off the griddle with a side of:

• Yogurt (dahi)
• Pickle (achar)
• Butter or ghee
• A cup of chai (tea) – perfect for a cozy breakfast!

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan with a little ghee or oil.

FAQs

1. What is the best way to soak the chana dal for optimal texture?

Soak the chana dal in plenty of water for at least 4-6 hours, or preferably overnight. This ensures it cooks evenly and becomes beautifully soft.

2. Can I make the dal stuffing ahead of time? How should I store it?

Yes, absolutely! You can make the dal stuffing a day in advance. Store it in an airtight container in the refrigerator.

3. What can I substitute for asafoetida (hing) if I don’t have it?

Carom seeds (ajwain) are a great substitute for asafoetida. They offer a similar flavour profile and digestive benefits.

4. My parathas are becoming tough. What could be the reason?

The dough might be too dry, or you might be rolling the parathas too forcefully. Make sure the dough is soft and pliable, and roll gently.

5. Can I cook these parathas on a tava instead of a griddle?

Yes, you can! A tava works just as well. Just make sure it’s well-heated and lightly oiled.

6. What is amchur and how does it affect the taste?

Amchur is dry mango powder. It adds a lovely tangy flavour that balances the spices and enhances the overall taste of the paratha.

Enjoy making these delicious Chana Dal Parathas! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!