Chana Dal Recipe – Stuffed Indian Flatbreads with Cumin & Turmeric

Last Updated on 2 months by Neha Deshmukh

Chana Dal Recipe – Stuffed Indian Flatbreads with Cumin & Turmeric

Introduction

Oh, these stuffed flatbreads! They’re a little bit of work, but so worth it. I remember the first time I made these – it was for a Diwali get-together, and I was a bit intimidated. But the aroma filling the kitchen, and then the smiles when everyone tasted them… pure joy! This Chana Dal recipe is a family favorite, and I’m thrilled to share it with you. They’re wonderfully flavorful, packed with protein, and perfect with a side of your favorite Indian curry.

Why You’ll Love This Recipe

These aren’t just any flatbreads. They’re a delightful combination of textures and tastes. The soft, slightly chewy dough gives way to a warmly spiced, flavorful chana dal filling. Plus, they’re incredibly versatile – perfect for a quick weeknight meal or a festive occasion. You’ll love how satisfying and wholesome they are!

Ingredients

Here’s what you’ll need to make these delicious stuffed flatbreads:

• 1 cup Chana Dal (Yellow Split Peas) – about 200g
• 2 cups Water – 480ml
• 1 teaspoon Ground Cumin – about 5g
• ?? teaspoon Ground Turmeric – about 2-3g (adjust to your preference)
• To taste Salt
• 3 cups All-purpose flour – about 360g
• 2 tablespoons Oil – about 30ml

Ingredient Notes

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

Chana Dal (Yellow Split Peas): Understanding Varieties & Soaking

Chana dal, also known as Bengal gram, is a staple in Indian cooking. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets. Soaking isn’t essential, but it does cut down on cooking time. I usually give mine a quick 30-minute soak, just to soften them up a bit.

Cumin: Regional Variations & Flavor Profile

Cumin adds such a warm, earthy flavor. I prefer using the ground version for convenience, but you can absolutely use cumin seeds and dry roast them before grinding. Different regions in India use cumin in slightly different ways – some prefer a bolder flavor, others a more subtle one.

Turmeric: Health Benefits & Choosing Quality

Turmeric isn’t just about color and flavor; it’s a powerhouse of health benefits! Look for a vibrant orange turmeric powder – that’s a good sign of quality. A little goes a long way, so start with a teaspoon and adjust to your liking.

Flour: Exploring Whole Wheat Options

I typically use all-purpose flour for a softer texture. But feel free to experiment with whole wheat flour (atta) for a more rustic and nutritious flatbread. You might need to add a little extra water if using whole wheat.

Oil: Best Oils for Cooking & Flavor

Any neutral-flavored oil will work well for cooking these – vegetable oil, canola oil, or sunflower oil are all good choices. I sometimes use a touch of ghee for extra flavor, but that’s a personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal for 30 minutes (optional). Then, give it a good rinse and drain the water.
2. In a pot, combine the chana dal and 2 cups of water. Bring to a boil, then reduce heat and simmer until the dal is tender – about 20-25 minutes. Once cooked, drain the dal, but save that cooking liquid! Let the dal cool completely.
3. Now for the fun part! Grind the cooled chana dal with the cumin, turmeric, and salt into a slightly coarse powder. Don’t make it too smooth – a little texture is nice. Form this mixture into 12-15 small balls.
4. Time for the dough. In a large bowl, mix the flour, salt, and turmeric. Gradually add the reserved dal cooking liquid and oil, kneading until you form a soft, pliable dough. Let the dough rest for 15-20 minutes – this helps it become more elastic.
5. Divide the dough into 12-15 equal pieces. Flatten each piece into a small circle. Place a chana dal ball in the center, and carefully seal the edges of the dough around the filling, making sure there are no gaps.
6. Gently roll each stuffed dough ball into a thin circle, about 6-8 inches in diameter.
7. Heat a griddle or flat pan over medium heat. Cook each flatbread for 2-3 minutes per side, brushing with oil, until golden brown and slightly puffed up.

Expert Tips

• Don’t overcook the dal – it should be tender but not mushy.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Roll the flatbreads gently to avoid tearing the dough.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free flour blend designed for roti or chapati. You might need to adjust the liquid slightly.
• Spice Level Adjustment: Add a pinch of red chili powder to the dal filling for a little heat.
• Festival Adaptations: These are especially popular during Diwali and Holi. My grandmother used to add a little grated ginger to the filling during the winter festivals.

Serving Suggestions

Serve these warm with your favorite vegetable curry, a dollop of cooling yogurt, and some tangy chutneys or pickles. They’re also delicious on their own as a snack!

Storage Instructions

Leftover stuffed flatbreads can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is Chana Dal and where does it come from?

Chana Dal is made from split and skinned chickpeas. It’s a staple in Indian and Pakistani cuisine, originating from the Indian subcontinent.

Can I make the dough ahead of time?

Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

How can I prevent the filling from leaking out while rolling?

Make sure to seal the edges of the dough very well. A little water can help with sealing.

What is the best way to reheat these stuffed flatbreads?

Warm them up on a griddle or in a dry pan for a few minutes per side. You can also microwave them briefly, but they won’t be as crispy.

Can I freeze these stuffed flatbreads?

Yes! Freeze them individually on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 2 months. Thaw completely before reheating.