Without onion garlic chana daal stuffed satvik Paratha

Name: Without onion garlic chana daal stuffed satvik Paratha
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Cup wheat flour; 2 tbsp ragi flour; 1/2 tea spoon Ajwain/ carom seeds; 1 tbsp ghee for making Paratha dough; 1 cup chana daal; 1/2 tea spoon turmeric powder; to taste Rocksalt; 1 tea spoon cumin seeds; 2 dry red chilli (chopped); as needed Ghee for making Paratha

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Ingredients

30 mins

2 servings

2 Cupwheat flour
2 tbspragi flour
1/2 tea spoonAjwain/ carom seeds
1 tbspghee for making Paratha dough
1 cupchana daal
1/2 tea spoonturmeric powder
to tasteRocksalt
1 tea spooncumin seeds
2dry red chilli (chopped)
as neededGhee for making Paratha

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Steps

30 mins

1

Soak 1 cup chana daal in water for half an hour.
2

Boil this soaked chana daal in pressure cooker by adding 2 cup water, rock salt and half teaspoon turmeric powder.
3

Take 2 cup whole wheat flour.Add 2tbsp ragi flour,add 1/2tea spoon Ajwain, add 1tbsp ghee. Mix all these ingredients in a big vassel.add water and make soft dough.and rest for atleast 10 minutes.
4

When the chana daal boil well, take it out in a vessel.
5

Put a kadhai on gas, put 2 tbsp ghee in it,put half teaspoon Jeera and red chilli in it.when cumin turns red add boiled and mashed chana daal in it and saute for 1 minute on low flame.After that take it out in a plate
6

Pinch a medium sized ball dough, and make a smooth ball.Press it on rolling board and make a flat patty.Place the prepared stuffing in the centre of the Patty and close the stuffing inside it and make a ball.
7

Keep the stuffed ball on rolling board and roll it out gently in to a thick circular Paratha.
8

Keep a tawa on the gas and let it warm up.Place rolled paratha over it.
9

When paratha is lightly cooked on one side, turn it over the other side and apply ghee on it with a spoon.When Paratha is cooked from the other side, then turn it and apply ghee on it again.
10

Take out the paratha in a plate and serve it with green chutney (made from amla, coriander leaves, green chilli and rock salt) or mongo pickle.