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Crispy on the outside and flavorful within, Chana Dal Paratha is a beloved Indian stuffed flatbread. This filling vegetarian dish is perfect for family breakfasts and pairs beautifully with yogurt and pickle.
Rinse and soak the chana dal for at least 2 hours, then drain and boil it with 1 cup water until soft but not mushy, about 15–20 minutes; cool completely.
Mash the cooked chana dal and combine it in a bowl with chopped onion, cilantro, cumin seeds, ginger, green chili, garam masala, and salt; mix well until the filling holds together, ensuring the dal is mostly dry for easy stuffing.
In a separate large bowl, mix the whole wheat flour with a pinch of salt and enough water to make a smooth, pliable dough; knead for 5 minutes and let it rest, covered, for 15 minutes.
Divide the dough into 8 balls and the dal mixture into 8 portions. Roll each ball into a 3-inch disc, place dal filling in the center, gather the edges to seal well, and gently flatten.
Carefully roll each filled ball into a 6-inch paratha, dusting with flour as needed. On a medium-hot skillet, cook each side for 1–2 minutes, then brush with oil or ghee and cook until crisp and golden brown spots appear, pressing with a spatula for even browning. Serve hot with yogurt and pickle.
