Bikaneri Chana Dal Parantha
Ingredients
Directions
Prepare the dough
Add salt and 2 tbsp oil to maida.
Add water and make a soft dough.
Make the filling
Soak chana dal for 6 hours.
Boil the soaked chana dal in a pressure cooker with a glassful of water. Wait for 1 whistle, then turn off the gas.
Drain the water and grind the dal.
Heat 2 tbsp oil in a kadhai. Add the dal paste and roast it for 3-4 minutes.
Add all the masala powder.
When it cools down, stuff the paste into maida balls.
Roll and serve
The parathas should be as thin as a papad.
Make soft parathas an hour before serving.
Serve with Aloo Dum Masala, Raita and Chutney.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Maida
- Forms the dough that wraps the filling and gives the paratha its structure when rolled and cooked.
- Chana dal
- Provides the bulk of the stuffing, becoming a thick paste that carries the spices and gives body.
- Oil
- Adds fat to the dough for softness and is used to roast the dal paste for richer flavour.
The step that matters
Roasting the dal paste. Roasting the ground dal in hot oil drives off moisture and deepens its flavour; if the paste stays wet it can make the stuffed paratha soggy and prone to tearing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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