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
2 cup - Whole wheat flour
1tbsp - Oil / Ghee
Water to knead the dough
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.
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.