RCI-BR.002.0015.001
Bikaneri Chana Dal Parantha
Ethnicity - Rajasthani, West Indian Type of meal - Party, Lunch, Dinner
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- Maida : 500 gms1 unit
- salt & Red chilly powder : to taste1 unit
- oil : 200 gms1 unit
- Dhaniya powder : ½ tsp.1 unit
- chana dal : 250 gms1 unit
- garam masala : ½ tsp.1 unit
Method
1
Soak chana dal in water for 20-30 minutes until softened, then drain thoroughly.
2
Dry roast the drained chana dal in a pan over medium heat for 3-4 minutes, stirring occasionally until lightly golden and fragrant.
3
Coarsely grind the roasted chana dal using a spice grinder or mortar and pestle to create a dry mixture—it should remain slightly coarse, not powdered.
4
Mix the ground chana dal with salt to taste, red chilly powder, dhaniya powder, and garam masala to create the filling.
5
Combine maida and salt to taste in a bowl, then gradually add 4-5 tablespoons of oil and 150 ml of warm water while mixing to form a soft, smooth dough.
6
Knead the dough for 5-7 minutes until it becomes elastic and smooth, then cover with a damp cloth and rest for 15 minutes.
7
Divide the dough into 8 equal portions and roll each into a smooth ball, then flatten slightly into a disc.
8
Roll out one disc of dough into a thin circle (approximately 4-5 inches diameter), then place 1-2 tablespoons of the chana dal filling in the center.
9
Gather the edges of the dough circle, fold them toward the center to seal the filling, then flatten gently with your hand into a disc shape.
10
Roll out the stuffed disc carefully on a lightly oiled surface into a parantha of about 6-7 inches diameter, using gentle pressure to avoid tearing.
11
Heat a tawa or griddle over medium-high heat and place the parantha on it, cooking for 1-2 minutes until bubbles form on the surface.
2 minutes
12
Flip the parantha and apply 1 teaspoon of oil on the cooked side, then cook the other side for 1-2 minutes until golden spots appear, applying oil again if needed.
2 minutes