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Stuffed Peanut - Chana Dal Paratha Recipe

Updated on June 4, 2020
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Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

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.

Stuffed Peanut - Chana Dal Paratha
Stuffed Peanut - Chana Dal Paratha

Cook Time

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min
Yields: Serves 3 people 1 cup peanut 4 tbsp bengal gram

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

How to make stuffed Peanut - Chana dal paratha

  1. Wash and soak 1 cup of peanuts and 4 tablespoons of bengal gram or chana dal for 30 minutes.
  2. 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.
  3. 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.
  4. To this ground lentils, add salt, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder and 2-3 teaspoons of kasuri methi or dry methi leaves.
  5. Mix everything properly and keep aside. Your stuffing for paratha is ready.
  6. In a large bowl, add 1 cup of wheat flour, 1/2 teaspoon of salt. Mix with enough water to knead a soft pilable dough.
  7. Make equal sized round balls out of the dough. Make same number of balls with lentil mixture too.
  8. Place one ball of wheat flour dough in the rolling board. Sprinkle dry flour over dough. Roll them into small circle using rolling pin.
  9. 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.
  10. 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.
  11. Repeat the process to make other parathas too.
  12. Serve hot with curd, pickle, butter or any side dish of your choice and enjoy.

How to make stuffed peanut - chana dal paratha with step by step pictures

In a bowl or vessel take 1 cup of peanuts.
In a bowl or vessel take 1 cup of peanuts.
Add 4 tablespoons of bengal gram or chana dal.
Add 4 tablespoons of bengal gram or chana dal.
Wash them properly and soak in enough water for 30 minutes.
Wash them properly and soak in enough water for 30 minutes.
After 30 minutes drain all the water from lentils.
After 30 minutes drain all the water from lentils.
Transfer these soaked lentils into the pressure cooker and add 2 cups of water ( or as required).
Transfer these soaked lentils into the pressure cooker and add 2 cups of water ( or as required).
close the lid of pressure cooker and take 4 whistles or until lentils are cooked well (but not mushy). Switch off the flame and let the pressure release by itself.
close the lid of pressure cooker and take 4 whistles or until lentils are cooked well (but not mushy). Switch off the flame and let the pressure release by itself.
After pressure releases, open the cooker and drain the water completely from the cooked lentils using strainer (there should be no water remains in the lentils). Let it cool down and then transfer them into the mixer jar.
After pressure releases, open the cooker and drain the water completely from the cooked lentils using strainer (there should be no water remains in the lentils). Let it cool down and then transfer them into the mixer jar.
Grind them coarsely without adding water. Transfer into the bowl.
Grind them coarsely without adding water. Transfer into the bowl.
Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt.
Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt.
Mix and add 2-3 teaspoons of kasuri methi (dry methi leaves). Make sure that all the spices are combined well.
Mix and add 2-3 teaspoons of kasuri methi (dry methi leaves). Make sure that all the spices are combined well.
Mix everything properly. Stuffing for the paratha is ready.
Mix everything properly. Stuffing for the paratha is ready.
Meanwhile, take 1 cup of wheat flour in a large bowl. Add salt ( or dissolve salt in 2-3 teaspoons of water). Mix well.
Meanwhile, take 1 cup of wheat flour in a large bowl. Add salt ( or dissolve salt in 2-3 teaspoons of water). Mix well.
Add water little by little and start kneading dough.
Add water little by little and start kneading dough.
Knead soft pilable dough (dough should not be sticky).
Knead soft pilable dough (dough should not be sticky).
Make equal sized balls from dough. Make same number of balls from lentil mixture also.
Make equal sized balls from dough. Make same number of balls from lentil mixture also.
Take one ball of dough and dust with little flour.
Take one ball of dough and dust with little flour.
Roll it using rolling pin.
Roll it using rolling pin.
Place a ball of lentil mixture in the center.
Place a ball of lentil mixture in the center.
Bring all edges of dough together and seal at the center to make stuffed dough ball.
Bring all edges of dough together and seal at the center to make stuffed dough ball.
Dust it with flour.
Dust it with flour.
Using rolling pin roll gently into paratha (try not to break paratha. Add more flour if you feel difficulty in rolling. Don't worry if some pieces of lentils come out). Roll into the size of normal roti or chapati.
Using rolling pin roll gently into paratha (try not to break paratha. Add more flour if you feel difficulty in rolling. Don't worry if some pieces of lentils come out). Roll into the size of normal roti or chapati.
Put rolled paratha on a hot tawa or pan. Add some drops of oil or ghee and fry.
Put rolled paratha on a hot tawa or pan. Add some drops of oil or ghee and fry.
Flip and cook on other side too.
Flip and cook on other side too.
Fry and cook both sides once or twice. Press paratha using spatula for uniform cooking. You can see some brown spots on paratha. Repeat the same process for all parathas.
Fry and cook both sides once or twice. Press paratha using spatula for uniform cooking. You can see some brown spots on paratha. Repeat the same process for all parathas.
Serve hot with curd, pickle, butter or any curry or gravy of your choice.
Serve hot with curd, pickle, butter or any curry or gravy of your choice.

Notes

  1. You can fry parathas using oil. But ghee adds extra flavor to the paratha.
  2. Do not worry if filling comes out little while rolling paratha. In that way also it tastes great.
  3. 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.
  4. Don't overcook lentils. They should not become mushy.
  5. Use generous amount of oil or ghee to fry paratha to make them more crispy.
  6. Kneading dough by adding warm water will make paratha more soft.
  7. Parathas are little thick compared to normal chapati.
  8. You can soak lentils for more time. It make lentils cook easily and saves time.

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