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Crispy on the outside and flavorful within, Dal Paratha is a beloved Indian stuffed flatbread. This filling vegetarian dish is perfect for family breakfasts and pairs beautifully with yogurt and pickle.
In a large bowl, mix whole wheat flour with a pinch of salt and enough water to form a smooth, soft dough. Cover and rest for 15 minutes.
In a separate bowl, combine cooked chana dal, finely chopped onion, cilantro, minced green chili, cumin seeds, coriander powder, turmeric, red chili powder, and salt. Mix until well blended and moisture is well distributed in the filling.
Divide dough and prepared dal filling each into 4 equal portions. On a lightly floured surface, roll out a dough ball into a small circle, place a portion of the dal filling at the center, and seal the edges carefully, pinching to prevent leaks.
Gently roll the stuffed dough ball into a 6–7 inch flatbread, applying even gentle pressure to avoid tearing and prevent dal from spilling out.
Heat a skillet over medium-high and cook the paratha, brushing both sides with ghee or oil, until golden brown spots appear and it is crisp—about 2–3 minutes per side, pressing gently with a spatula during cooking for an even crust.
