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.
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.