What Is Chana Dal Paratha?
Chana Dal Paratha is a protein-rich Indian flatbread stuffed with a spicy filling made from split Bengal gram (chana dal). Hearty and flavorful, it’s perfect for breakfast, lunch, or even a light dinner. If you’re out of chana dal, you can still make a similar paratha with moong dal, masoor dal, or toor dal—just adjust the cooking time and spice level.
About This Recipe
This recipe uses a soft wheat flour dough that is rolled and filled with cooked dal mixed with simple everyday spices. Since the stuffing is already cooked, the paratha comes together quickly once the prep is done. Plus, the filling adds a satisfying texture, so you won’t need much on the side.
Serving Style and Tradition
In North India, chana dal paratha is often served with kheer, especially during Ardra Nakshatra. Because of this, it becomes both a comforting meal and a festive offering in many homes. For daily meals, it also pairs well with curd, pickle, or butter.
Variations You Can Try
Although chana dal is a classic choice, other dals work well too. For instance, moong dal gives a lighter filling, whereas masoor dal creates a softer, quicker-cooking stuffing. If you want bolder flavors, add chopped onions, green chilies, or a pinch of amchur for extra tang.
You can also checkout our Paneer Paratha, Chicken Keema Paratha, Methi paratha, Pyaz ka Paratha,Aloo ka Paratha, Gobi ka Paratha, Aloo Parval ki Sabji and Tikona Paratha
Ingredients
For Dough:
- Whole wheat flour – 2 cups
- Salt – 1/2 tsp
- Oil – 1/2 tbsp
- Water (as needed) – about 1/2 cup
For Cooking the Chana Dal
- Split Bengal gram (chana dal) – 1 cup
- Cloves – 2
- Green cardamoms – 2
- Black cardamom – 1
- Bay leaf – 1
- Star anise – 1 petal
- Cinnamon stick – 1/2 inch
- Turmeric powder – 1 tsp
- Salt – to taste
- Water – 2 cups
For Tempering:
- Ginger paste – 1 tsp
- Red chili powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Hing (asafoetida) – 1/4 tsp
- Dry roasted cumin powder – 1/2 tbsp
- Ghee or oil – for roasting
How to Make Chana Dal Paratha
Step 1: Cook the Chana Dal
First, rinse the chana dal 3–4 times, and then drain the water completely. Next, add the dal to a pressure cooker along with cloves, green and black cardamom, bay leaf, cinnamon, star anise, salt, turmeric, and water. After that, close the lid and pressure cook on medium heat for about 20 minutes (around 6–7 whistles), or until the dal is fully cooked.
Once done, switch off the flame and let the cooker rest for 10 minutes so the pressure releases naturally. When the pressure is released, open the lid and mash the dal lightly with a spoon. Finally, set the cooked dal aside.
Step 2: Temper and Season the Filling
Meanwhile, heat ghee in a pan. Then sauté the ginger paste for a few seconds until aromatic. After that, add red chili powder, turmeric powder, and hing, and cook for about 1 minute to bloom the spices.
Now add the mashed dal to the pan and mix well so everything combines evenly. Next, cook the mixture for 5 minutes so it thickens slightly. Once the filling looks dry and holds together, turn off the heat. Lastly, mix in the dry roasted cumin powder for extra flavor.
Step 3: Prepare the Dough
In a separate mixing bowl, combine wheat flour, salt, and oil. Gradually add water and knead until a soft, smooth dough forms. Then cover the dough and let it rest for 15 minutes. This resting time helps the parathas roll easily and prevents tearing.
Step 4: Stuff, Roll, and Roast
After the dough has rested, divide it into equal-sized balls. Next, roll one ball into a small circle and place a portion of the dal stuffing in the center. Then bring the edges together to seal and form a stuffed ball. Gently flatten it with your hands, and then roll it into a paratha about 1/4 inch thick.
Meanwhile, heat a tawa on medium heat. Place the rolled paratha on the hot tawa and cook until small bubbles appear. Flip it, brush ghee on top, and cook for 1–2 minutes. Then flip again, apply ghee on the other side, and press the edges lightly with a spatula so it cooks evenly and turns golden.
Step 5: Serve
Finally, serve hot chana dal parathas with yogurt, kheer, pickle, or your favorite curry. For extra comfort, add a small spoon of butter on top and enjoy.
