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Chana Dal Lachha Paratha - Dal stuffed Lachha Paratha Recipe
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Chana Dal Lachha Paratha - Dal stuffed Lachha Paratha Recipe

Dal stuffed lachha parantha is a crispy and scrumptious parantha which can be served piping hot for take with delightful taste.

- Ingredients for Dal stuffed layered paratha :

 

For Dough:

 
  • Wheat flour - 2 cup
  • Salt - 1/2 tsp
  • Oil - 1 tsp
 

For Stuffing:

 
  • Chana dal - 1/4 cup (boiled)
  • Salt - 1/2 tsp or as per taste
  • Turmeric powder - 2 pinch
  • Coriander powder - 1 tsp
  • Red chilly powder - 1/4 tsp
  • Mango powder - 1/4 tsp
  • Oil - 3 to 4 tbsp

- How to make dal stuffed Chur Chur Paratha :

 
Take flour in a bowl, add salt, oil to it and mix well. With help of water, knead soft dough. Cover the dough and keep it aside for 20 to 25 minutes to set. 
 
Place the dal in a mixture jar and without adding water ground the dal coarsely. Take out the ground dal in a plate and add salt, turmeric powder, coriander powder, red chilly powder and mango powder to it. Now mix all ingredients really well. 
Grease your hands with some oil and knead the dough again until smooth. Dough and stuffing for making paranthas are ready. 
 
Place the tawa over flame to heat. Make a small lump from the kneaded dough and roll giving it a round shape. Dust the dough ball with some dry flour and roll out lengthwise, thinly. Apply some oil over it and spread all around. Now place 2 to 3 tbsp dal over the parantha and run rolling pin over it so that dal sticks nicely. 
Roll this parantha like done for making lachha paranthas, lengthwise. Now fold this making a round dough ball again. Press gently with your hands and make a dough ball. Dust the dough ball again in some dry flour, place over the parantha and roll thick parantha. Spread some oil over the tawa and place this rolled parantha over it. Now roast the parantha from both sides evenly by applying some oil on each sides on medium flame until they get brown spots over them. Likewise prepare all paranthas. 
 
Serving these tantalizing lachha paranthas with some chutney, pickle, curd or any sabzi as per your taste and relish eating. 
 

- Suggestion:

 
Soak the chana dal 3 to 4 hours prior boiling it and then ground coarsely without adding water. Roll the parantha slightly thick and roast on medium flame until it gets crunchy and crispy. 
For 4 to 5 paranthas
Time - 40 minutes
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