Channadal paratha: without onion garlic

Ingredients:

For stuffing:

Channa dal- 1 cup boiled (should be cooked, but not mashed up. Drain water) 

Green chillies-1 chopped

Ginger 1 tsp grated

Hing, asafoetida- a pinch

Cumin seeds- ½ tsp

Salt as per the taste

Amchur powder ( if not available u can put few drops of lemon juice/ chat masala powder)

Red chilly powder- ½ tsp or as per your taste

Coriander leaves -1 tblsp finely chopped

1 tsp - Coriander powder

chilli flakes- ½ tsp

1/2 tsp - Red chili powder

For dough

2 cup - Whole wheat flour

1tbsp - Oil / Ghee

Water to knead the dough

Method

To make dough :

Mix flour, oil and salt. Then slowly add water . Knead and make a smooth dough. Rest the dough for 15 minutes. Cover with a damp muslin cloth or paper towel.

For filling:

Make a paste of boiled channa dal by using a blender without adding water.

Heat oil in a pan. Add hing & cumin seeds. Let it splutter. Then add grated ginger & green chillies. Sauté for 10-15 sec. Add turmeric powder, red chilly powder, chilli flakes & coriander leaves. Sauté for 15 secs. Then add the channa dal paste, coriander powder, amchur powder and salt to taste. Mix in well for 1-2 min, no need to cook for a long time as we have boiled the channa dal before. keep the filling aside. Let it cool in room tempr.

 Again knead the dough to get a soft dough.

 Make lemon size balls from the dough.

Roll the dough into 3-inch diameter circles. Place the stuffings in the center with the help of a spoon.

Seal by pulling the edges of the rolled dough together to make a ball.

 Before rolling the paratha roll the filled ball in dry whole-wheat flour.

Lightly press the ball with your palms.

Roll the ball light handed in to 6-7 inch circle. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Heat the tawa on medium flame. Place the paratha over the tawa. About half a minute you will see the paratha changing in color lightly and puff different places.

Then flip the paratha over. You should see some light golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula that will help the paratha too puff from other sides.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve hot with curd & pickle.