Chana Dal Parantha

There are a variety of stuffed paranthe, and this is a delicious example. This is a Sanjeev Kapoor exclusive recipe.

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Chana Dal Parantha

Main Ingredients Tata Sampann Chana Dal, Whole wheat flour (atta) dough,
Cuisine Indian
Course Breads
Prep Time 4-5 hour
Cook time 51-60 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Chana Dal Parantha

  • 1 1/2 cups Tata Sampann Chana Dal
  • Whole wheat flour (atta) dough, made with 2 cups whole wheat flour, salt, oil and
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 3 Green chillies chopped
  • 1/2 tablespoon Ginger finely chopped
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Fresh coriander leaves chopped
  • to serve Yogurt


  1. Take Tata Sampann Chana Dal in a large bowl, add sufficient water and wash the dal thoroughly. Drain and transfer into another bowl, add sufficient water and soak for 3-4 hours. Drain.
  2. Heat a non-stick wok, add the soaked dal, 2 cups water, salt and turmeric powder and mix well. Cover and cook for 15-20 minutes.
  3. Transfer the mixture into a puran yantra (masher), add green chilli, ginger and cumin seeds and mince the mixture finely.
  4. Add red chilli powder, garam masala powder and coriander leaves and mix well.
  5. Divide the dough into equal portions. Divide the chana dal mixture into same number of equal portions.
  6. Heat a non-stick tawa.
  7. Take one portion of dough, shape it into a ball, dust with flour and shape it into a katori, stuff it with a portion of dal mixture, bring the edges together and press to seal. Roll out each stuffed ball into a small parantha.
  8. Place the parantha on hot tawa and roast for 1-2 minutes. Flip and cook the other side for 1-2 minutes. Apply a little ghee on each side and cook for 1-2 minutes on each side till golden and brown specks appear on both sides.
  9. Take it off the tawa and place on a serving plate. Similarly make the remaining paranthe and serve hot with yogurt.