Chana Dal Paratha Recipe – Authentic Indian Spiced Lentil Flatbread

Last Updated on 2 months by Neha Deshmukh

Chana Dal Paratha Recipe – Authentic Indian Spiced Lentil Flatbread

Introduction

Oh, parathas! Is there anything more comforting than a warm, flaky paratha fresh off the tawa? This Chana Dal Paratha is a family favourite – it’s packed with flavour, surprisingly easy to make, and always a hit. I first made this for a weekend brunch with friends, and it disappeared in minutes! It’s a little bit of effort, but trust me, the end result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal Paratha isn’t just delicious; it’s a complete package. It’s a hearty, satisfying meal, perfect for breakfast, lunch, or even a light dinner. The spiced lentil filling is incredibly flavourful, and the paratha itself is wonderfully soft and slightly crispy. Plus, it’s a great way to sneak in some extra protein!

Ingredients

Here’s what you’ll need to make these amazing Chana Dal Parathas:

• 1 cup chana dal (split chickpeas)
• 0.25 tsp turmeric powder (haldi)
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp aamchur (dry mango powder)
• 0.5 tsp garam masala
• 0.5 tsp cumin powder (jeera powder)
• 0.25 tsp ajwain (carom seeds)
• 0.5 tsp salt (or to taste)
• 2 tbsp coriander leaves, finely chopped
• 10 wheat dough balls (approx. 50-60g each)
• Oil for roasting

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Chana Dal: The Heart of the Paratha – Make sure you use good quality chana dal. It should be bright yellow and free of any stones or debris.
• Kashmiri Red Chilli Powder: For Colour and Mild Heat – This is my secret weapon! It gives a beautiful red colour without making the paratha overly spicy. If you don’t have it, you can use regular chilli powder, but reduce the quantity.
• Aamchur (Dry Mango Powder): The Tangy Secret – Don’t skip this! Aamchur adds a lovely tangy flavour that balances the spices perfectly.
• Ajwain (Carom Seeds): Digestive Benefits & Flavour – Ajwain not only adds a unique flavour but also aids digestion – perfect for a slightly heavier meal like parathas!
• Wheat Dough: You can use store-bought dough, but homemade always tastes best. Ensure it’s soft and pliable.

Regional Variations in Spice Blends

Every family has their own little twist on this recipe! Some people add a pinch of asafoetida (hing) to the filling for extra flavour. Others like to add a little grated ginger or green chilli for a bit of a kick. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak 1 cup of chana dal in plenty of water for at least 3 hours. Then, drain the water and boil the dal for about 15 minutes, or until it’s soft and easily mashed. Drain it really well – you don’t want any excess water.
2. Now, blend the cooked dal into a fine powder. Don’t add any water while blending – we want a dry, crumbly mixture.
3. In a bowl, combine the dal powder with turmeric, Kashmiri red chilli powder, aamchur, garam masala, cumin powder, ajwain, salt, and chopped coriander leaves. Mix everything well.
4. Take one wheat dough ball and roll it into a 5-inch circle.
5. Place a generous portion of the spiced dal mixture in the center of the dough circle.
6. Carefully fold the edges of the dough inward to seal the filling, creating a neat parcel. Gently dust with flour and roll it out into a thick paratha – about 6-7 inches in diameter.
7. Heat a tawa (flat griddle) over medium heat. Place the paratha on the hot tawa and cook for a minute or two on each side.
8. Brush both sides with oil and continue cooking until golden brown spots appear. Press gently with a spatula to ensure even cooking.
9. Serve hot with your favourite accompaniments!

Expert Tips

A few little things to keep in mind for paratha perfection:

• Achieving the Perfect Paratha Texture – The key is to roll the paratha evenly and not too thin. A slightly thicker paratha will stay soft and fluffy.
• Preventing the Paratha from Puffing Up – If your paratha isn’t puffing up, it could be because the dough is too dry, or the filling is too much. Try adding a teaspoon of oil to the dough and reducing the amount of filling.
• Working with the Dal Mixture – The dal mixture can be a little crumbly. If it’s too dry, you can add a tiny bit of water, but be careful not to make it too wet.

Variations

Let’s get creative!

• Vegan Chana Dal Paratha – This recipe is naturally vegan! Just ensure your wheat dough doesn’t contain any dairy.
• Gluten-Free Chana Dal Paratha (Using Alternative Flours) – Substitute the wheat flour with a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the water content to get the right dough consistency.
• Spice Level Adjustment: Mild, Medium, or Spicy – Adjust the amount of Kashmiri red chilli powder to control the spice level. For a spicier paratha, add a pinch of cayenne pepper or green chilli paste to the filling.
• Festival Adaptations (e.g., Holi, Janmashtami) – These parathas are perfect for festive occasions! They’re hearty enough to keep everyone full during celebrations.

Serving Suggestions

These parathas are delicious on their own, but even better with:

• Yogurt (dahi)
• Pickle (achar)
• Raita (yogurt dip)
• A side of fresh salad

Storage Instructions

• Leftover Parathas: Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.
• Dal Mixture: You can make the dal mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What is the best way to soak and cook chana dal for this recipe? Soaking the dal for at least 3 hours softens it and reduces cooking time. Make sure it’s fully cooked and easily mashed before blending.
• Can I make the dal mixture ahead of time? How should I store it? Yes, absolutely! Store it in an airtight container in the fridge for up to 3 days.
• What type of oil is best for cooking parathas? Any neutral-flavored oil like sunflower oil, vegetable oil, or ghee (clarified butter) works well. Ghee adds a lovely flavour, but oil is a healthier option.
• How can I prevent the paratha dough from becoming too dry? Add a teaspoon of oil to the dough while kneading. You can also cover the dough with a damp cloth to prevent it from drying out.
• Can I freeze leftover Chana Dal Parathas? If so, how? Yes! Let the parathas cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat directly from frozen on a tawa.