“Chana Dal Stuffed Paratha”

“Chana Dal Stuffed Paratha” recipe

Recipe Cuisine: Indian | Recipe Category: Lunch/Dinner
Prep Time: 6 hour    | Cook time: 15 mins     | Serves: 2-3

Paratha dough  Ingredients:

1 large cup wheat flour

1 teaspoon oil

water for kneading

1/4 teaspoon salt

Filling  Ingredients:

1 Cup chana dal(soaked in water for 6 hours)

1-2 teaspoon Coriander leave(finely chopped)

1/4 teaspoon asafoetida

1 teaspoon oil

½ teaspoon cumin seeds

½ teaspoon red chili powder

1/4 teaspoon amchoor powder

2 green chili (finely chopped)

Salt as needed

¼ teaspoon ajwain (optional)

Kitchen utensils required:

• 1 Spatula
• 9 bowls
• 1 non-stick tava
• 1 Chopper
• 1 cooker
• 1 mixer grinder

• 1 Water jug

                                                

                                       Step by step procedure:

Prepare dough

Step-1 Take bowl, add all the paratha dough ingredients listed above. Mix everything very well.

Step-2 Add water and knead the dough very well.

Step-3 Keep aside dough at-least for 20 mins.

Prepare filling for dough

Step-1 Heat a cooker, now add oil. When oil is hot then add cumin seeds, asafoetida. Mix it well. Now add soaked Chana dal (remove excess water). Add other ingredients one by one listed above. If needed, you can add 1/2 teaspoon water. Now cover the lid of cooker and switch of the gas after 2 weasels on high flame. Make sure that it doesn’t burn. 

Step-2 When the mix is cooled down then grind it lil bit in a grinder. Make sure not to make fine mix. We need coarsely grinded mixture for filling. 

Make Chana Dal Stuffed Paratha

Step-1 Take out bowl of dough. Now take small part (big lemon size) of dough. Now with the help of rolling pin roll it in shape of like puri. Now put small lemon size filling in that and close it very well. Take dry wheat flour and with the help of rolling pin roll it to the desire shape and size. Similarly prepare all the stuffed paratha’s from the dough and the filling.

Step-2 Heat nonstick tava, put stuffed paratha on it. Now cook it from both the sides on medium-low flame. 

When done apply ghee on it.

Serve hot with anything like Kheer, garlic chutney, yogurt, raita, green chutney, tomato catch-up, vinegar onion etc…Enjoy

Chana Dal Stuffed Paratha- FGD

INGREDIENTS

   Wheat Flour 

• Wheat flour is high protein content flour.
• Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
•  Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, its dough has elastic toughness that holds its shape well once baked.
• Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

·         Chana Dal

• Its seeds are high in protein.
• Its cooking can increase protein quality by inactivating or destroying heat-labile ant nutritional factors. Its Cooking can also increases protein digestibility.

  RECIPE

• This is totally a healthy recipe which is easily digestible.

  TASTE

•  There are many recipes which are best in the taste with having few ingredients only. Food are good in taste not only using spices..any food needs the good combination of the ingredients which creates perfect taste. Dal stuffed paratha is one of them…less ingredients..Easy…Healthy.With few of ingredients we can get heavenly delicious parathas..My family likes this taste..its simple and perfect.

 TIPS FOR THE RECIPE

• Avoid using too much cumin seeds and asafoetida in the recipe.
• Prepare dry mixture for filling inside the paratha's.

COOKWARE

• Here to make these paratha’s i will suggest u to use non-stick cookwares.

•  There are so many non- stick cookware’s available in the market.. but friends..most of them are useless after 1 year..non-stick coating is not good…I Will suggest to you all. Plz buy Brand like Hawkins or Vinod cookware’s..They are more durable..u will feel happy while using it in your kitchen.

FGD Questions?

• What is role of using ASAFOETIDA(hing) in the recipe? 

•  Can we add any other INGREDIENTS to make it more healthier and tasty?
• Do we knead soft or hard DOUGH for these types of paratha's?
• Which of the SIDE DISH you like to have most of the time with dal paratha's? 
• Can we add ONION in this recipe to increase its taste? 
• Is there any TIPS to help other's for preparation of this recipe?
  
  
  ‘All the cooking experts and interested people are invited to REPLY these Questions…Plz post your thought in the comment box below…If you are new in cooking and have any question then post your query in comment box below.. “FGD group” will try to solve your query…Happy cooking’