Stuffed Bengal Gram Dal Paratha With Ghee Recipe

Layers of cooked dough stuffed with bengal gram dal, rich in proteins and served with any accompaniment of your choice makes it a complete meal.

Nutritional info

ingredients
1 Tbsp(11.0 gm) Chana Dal
ingredients
1 Tsp(0.92 gm) Coriander Leaves(Chopped)
ingredients
1/8 Tsp(0.27 gm) Red Chilly(Powder)
ingredients
1/4 Tsp(0.41 gm) Dhania Powder
ingredients
1/4 Tsp(0.53 gm) Dry Mango Powder
ingredients
1/8 Tsp(0.37 gm) Hing
ingredients
1/8 Tsp(0.56 gm) Salt
ingredients
3 Tbsp(26.0 gm) Wheat Flour (Whole)
ingredients
1/8 Tsp(0.56 gm) Salt
ingredients
1 Tsp(4.0 gm) Ghee
ingredients
As Required(25.0 ml) Water
  • Soak 1 tbsp chana, boil, grind coarsely and keep aside.

  • For the filling take a mixing bowl to add 1 tbsp of the previously mashed dal, 1/8th tsp salt, 1/8th tsp red chilli powder, 1/4th tsp dhania powder, 1/8th tsp hing, 1/4th tsp dry mango powder, 1 tsp chopped coriander leaves and mix well. Keep aside.

  • To make the dough take a fresh mixing bowl to add 3 tbsp wheat flour, 1/8th tsp salt and mix well. Adding a little water knead it into a soft dough and keep aside.

  • Take the kneaded dough, roll it in balls, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Take the filling mixture and put it in the centre. Covering from all sides make it into a ball form with filling. Flatten and make it in a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with coriander.

  • Serve hot.