Stuffed Peanut - Chana Dal Paratha Recipe
Stuffed Peanut - Chana dal Paratha
Peanut - chana dal paratha is a lentils stuffed Indian whole wheat bread. Delicious with the stuffing of spiced lentil mixture. In this paratha lentils are cooked fresh, mix with spices and that filling is stuffed in the paratha. Tastes amazing and provides required protein to the diet.
Healthy and filling for the stomach as it have lentils. Perfect for occasions like parties and picnics. You can pack it for kids' lunch box too.
You will feel energetic and full for quite a long time. Tasty with lip smacking flavors of lentils and spices. Enjoy this protein packed parathas for breakfast, lunch or dinner. Or do it for special occasions and enjoy.
Cook Time
Prep time: 25 min
Cook time: 10 min
Ready in: 35 min
Yields: 3 servings
Ingredients
- 1 cup peanuts, soaked
- 4 tablespoons chana dal or bengal gram, soaked
- 2-3 cups water, to soak and cook lentils and to knead dough
- 1 cup whole wheat flour
- salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or as per taste
- 1 teaspoon coriander powder, or as per taste
- 1 teaspoon garam masala powder, or as per taste
- 2-3 teaspoons kasuri methi or dry methi leaves
- 1-2 teaspoons ghee or oil, to fry paratha
Instructions
- Wash and soak peanuts and bengal gram or chana dal for 30 minutes.
- Drain the water, transfer soaked lentils into a pressure cooker. Add 2 cups of water (or more if required), close the lid and pressure cook for 4 whistles. Switch off the flame and let the pressure release by itself.
- When the pressure of cooker releases, open the lid, drain water from cooked lentils (drain completely. There should be no water in lentils). Cool and transfer into the mixer jar. Grind coarsely and transfer it in a bowl.
- To this ground lentils, add salt, turmeric powder, red chili powder, coriander powder, garam masala powder and kasuri methi or dry methi leaves.
- Mix everything properly and keep aside. Your stuffing for paratha is ready.
- In a large bowl, add wheat flour and salt. Mix with enough water to knead a soft pilable dough.
- Make equal sized round balls out of the dough. Make same number of balls with lentil mixture too.
- Place one ball of wheat flour dough in the rolling board. Sprinkle dry flour over dough. Roll them into small circle using rolling pin.
- Place one ball of prepared lentil mixture over rolled dough, close the dough from edges and seal the sides at the center tightly. Again dust some flour and roll into paratha using rolling pin (roll gently, make sure there is no tears). Dust more flour if required to roll paratha properly.
- Place a pan or tawa over medium flame, sprinkle some drops of ghee or oil, place paratha on pan. Again sprinkle some drops of ghee or oil over paratha and fry until bubble start to rise. Flip and cook other side too till golden spots appears. Press with spatula to make them cook evenly. Once done, transfer the cooked paratha to the box or plate.
- Repeat the process to make other parathas too.
- Serve hot with curd, pickle, butter or any side dish of your choice and enjoy.
Instructions With Step - By - Step Photos
Cooking Guides
- You can fry parathas using oil. But ghee adds extra flavor to the paratha.
- Always try to use equal sized wheat dough and lentil mixture. Too much stuffing will break the paratha and very little stuffing will not make paratha tasty.
- Don't overcook lentils. They should not become mushy.
- Use generous amount of oil or ghee to fry paratha to make them more crispy.
- Kneading dough by adding warm water will make paratha more soft.
- You can soak lentils for more time. It make lentils cook easily and saves time.
