Chana Dal Stuffed Parantha Recipe by RUCHIKA
Cooking Instructions 1 Wash dal nicely and Soak It for 3-4 hours 2 Now boil it with salt and turmeric powder in a pressure cooker by adding two cups of water. 3 Dal should be grainy and not mushy 4 Now for seasoning Take ghee in a pan, add jeera, heeng and chopped onions When they turn slightly pink add green chilies and coriander leaves Stir nicely and add chilli powder Now add chana daal(avoid any water) 5 Mix everything well and switch off the flame Let the mixture cool down 6 For stuffing Pinch the dough, make ball and roll a little 7 Take the stuffing and place it in the center. Hold from all the edges, gently pat to flatten and roll it big like a Parantha 8 Make softdough of wheat flour adding one tbsp oil and half tsp salt. 9 Now heat up a pan or tawa Place the rolled out Parantha And Cook applying ghee in both the sides till its nicely browned on both the sides. 10 Keep the flame low during the Parantha cooking time. 11 Enjoy with butter or curd or with any pickle. 1 Wash dal nicely and Soak It for 3-4 hours 1 Wash dal nicely and Soak It for 3-4 hours 2 Now boil it with salt and turmeric powder in a pressure cooker by adding two cups of water. 2 Now boil it with salt and turmeric powder in a pressure cooker by adding two cups of water. 3 Dal should be grainy and not mushy 3 Dal should be grainy and not mushy 4 Now for seasoning Take ghee in a pan, add jeera, heeng and chopped onions When they turn slightly pink add green chilies and coriander leaves Stir nicely and add chilli powder Now add chana daal(avoid any water) 4 Now for seasoning Take ghee in a pan, add jeera, heeng and chopped onions When they turn slightly pink add green chilies and coriander leaves Stir nicely and add chilli powder Now add chana daal(avoid any water) 5 Mix everything well and switch off the flame Let the mixture cool down 5 Mix everything well and switch off the flame Let the mixture cool down 6 For stuffing Pinch the dough, make ball and roll a little 6 For stuffing Pinch the dough, make ball and roll a little 7 Take the stuffing and place it in the center. Hold from all the edges, gently pat to flatten and roll it big like a Parantha 7 Take the stuffing and place it in the center. Hold from all the edges, gently pat to flatten and roll it big like a Parantha 8 Make softdough of wheat flour adding one tbsp oil and half tsp salt. 8 Make softdough of wheat flour adding one tbsp oil and half tsp salt. 9 Now heat up a pan or tawa Place the rolled out Parantha And Cook applying ghee in both the sides till its nicely browned on both the sides. 9 Now heat up a pan or tawa Place the rolled out Parantha And Cook applying ghee in both the sides till its nicely browned on both the sides. 10 Keep the flame low during the Parantha cooking time. 10 Keep the flame low during the Parantha cooking time. 11 Enjoy with butter or curd or with any pickle. 11 Enjoy with butter or curd or with any pickle. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mango Boba (Tapioca pearl) Smoothie Garlic Pepper Beef & Mushroom Sourdough from starter Fluffy Banana Bread Apple cake "Sharlotka" Mango Boba (Tapioca pearl) Smoothie Garlic Pepper Beef & Mushroom Sourdough from starter Fluffy Banana Bread Apple cake "Sharlotka" Hyderabadi Aaloo Bondas Tuna tofu Vegetable cream soup Aloo pakore Roasted pumpkin with feta cheese Ram Laddoo Draw soup with bitter leaf Khichdi Upma Cutlets Cavatelli con guanciale e funghi Hyderabadi Aaloo Bondas Tuna tofu Vegetable cream soup Aloo pakore Roasted pumpkin with feta cheese Ram Laddoo Draw soup with bitter leaf Khichdi Upma Cutlets Cavatelli con guanciale e funghi