This recipe is especially for the use of leftover chana dal (split Bengal gram). If you once eat this paratha, I am sure, you will make more then required chana dal every time so that you can make these parathas next day.
- 2 cups whole wheat flour
- 1 cup cooked or boiled chana dal
- 2 tbsp cooking oil for kneading
- ½ tsp carom seeds
- 1 small onion finely chopped
- 2 tbsp finely chopped cilantro leaves
- 2 green chilies finely chopped
- ½ tsp amchur powder
- Salt to taste
- ½ cup ghee or cooking oil for pan frying
- Put whole-wheat flour in a large bowl. Add all the ingredients except ghee or cooking oil for pan-frying and knead the flour. You may not require water to knead the flour if dal is thin. Knead until you get smooth, medium-soft dough. Add more flour if the dough is too sticky or too soft.
- Add 2 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 15-20 minutes.
- Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth balls.
- Follow Making Paratha -method II
- Lightly flour a rolling board and roll out each ball into a 6-7” circle. Now roll it into a finger shaped structure. Coil this into a spiral.
- Flour the rolling surface again lightly and very gently roll out the spiral into a flat circle about 5-6” in diameter.
- Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.
- Serve hot crispy paratha with Aloo ki Sabji and green coriander chutney.