Dal paratha Dalpuri

Name: Dal paratha Dalpuri
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1/2 tsp ajwain (carom seeds)mangraila(mixed); as needed water; to taste salt; 2 tsp ghee for cooking; Ingredients for making fillings; 1 cup chana Dal (soaked for 3-4 hours); 1 tsp ginger garlic paste; 1 green chilli; 1 pinch cumin seeds; 1 pinch Hing/asafoetida; 1/2 tsp turmeric powder; to taste salt; 1/2 tbsp mustard oil; 2 Tsp coriander leaves for garnishing

Richa Vardhan @apnirasoi

Mumbai

#dals
It's always been a difficult task to decide our breakfast menu. Most easiest recipe I feel is to make stuffed parathas and have it with curd, pickle or chutney. To make variation in the menu I keep on altering the fillings(stuff).
Here, I am sharing one of the stuffed paratha recipes using chana dal as the filiing in wheat flour dough called Dalpuri.

Richa Vardhan @apnirasoi

Saved

Ingredients

30 minutes

4 servings

Ingredients for making aata dough
1 cupwheat flour
1/2 tspajwain (carom seeds)mangraila(mixed)
as neededwater
to tastesalt
2 tspghee for cooking
Ingredients for making fillings
1 cupchana Dal (soaked for 3-4 hours)
1 tspginger garlic paste
1green chilli
1 pinchcumin seeds
1 pinchHing/asafoetida
1/2 tspturmeric powder
to tastesalt
1/2 tbspmustard oil
2 Tspcoriander leaves for garnishing

Saved

Steps

30 minutes

1

Method to make aata dough-
Take wheat flour in a bowl, add salt, ajwain-mangraila, mix well, add water gradually and knead well to make a soft dough, keep it covered for 10-15 minutes. Dived it into 8 equal round shape balls.
2

Method to make Dal fillings:
Blend chana Dal removing excess water coarsely, keep it aside, heat oil in a kadahi, add cumin seeds, let it crackle, add asfoetida, ginger-garlic paste, turmeric powder, saute for 20 seconds. Add blended Dal, mix well and saute for 3-4 minutes, add salt, garnish with green chilli and coriander leaves.
3

Method to make Dal paratha:
Fill the dal filiings into aata balls one by one by making the dough into bowl shape and pack it tightly, roll it with roller applying wheat dust to make parathas, grease tawa with ghee and cook by applying ghee on it and flipping over twice or thrice. Serve hot with sweet mango pickle, curd or any other chutney of your choice.