Hello friends! Welcome back to my space Dish Of Delight once again!

In my early childhood days, I was great fond of aloo parantha and aloo, gobi were the only two varieties of stuffed parantha known to me. Now there are so many varieties of stuffed paranthas. It’s like you can stuff it with any ingredients of your like and choice. Earlier I have shared Chhena stuffed parantha with you and my today’s choice of stuffing for parantha is chana dal.

So, let’s check out the recipe for chana dal stuffed parantha.


All purpose flour or maida 5 heaped tbsp

Whole wheat flour or atta 3 heaped tbsp

Chana dal 1 large cup ( washed and soaked overnight)

Ginger 1” piece

Green chilli 3 or 4

Fennel seeds 1/2 tsp

Asafoetida or hing 1/8th tsph

Cumin powder 1/4th tsp

Coriander powder 1/4th tsp

Red chilli powder 1/2 tsp

Dry mango powder 1/2tsp

Salt as per taste

Oil or ghee 1 tbsp + 1/2 tbsp + enough to fry the paranthas


Making the parantha dough

  • In a mixing bowl, take both the flours, salt as per taste and 1 tbsp oil or ghee and rub and mix well
  • Then add water little by little with continuous mixing and knead it to a semi soft dough
  • Now brush or pat some oil on the dough and cover and keep aside

Making the chana dal filling

  • Grind the chana dal, ginger and green chilli together to a semi smooth paste
  • Heat 1/2 tbsp oil in a non stick pan at medium heat. Once heated, add the fennel seeds and asafoetida and sauté for for few seconds
  • the add the chana dal mixture and sauté for about 1/2 a minute
  • add the cumin powder, coriander powder, red chilli powder, salt, dry mango powder and mix well with the other ingredients
  • keep on stirring the mixture untill it stops sticking to the pan.
  • transfer the filling mixture to a bowl or plate

Final assembling to make the paranthas

  • Take the dough and knead it again for few seconds
  • Divide the dough into 3 or 4 equal parts as per your choice of parantha size
  • Place a tawa to heat at low flames
  • While the tawa is being heated, take a dough portion and roll it to a roti, not too thin.
  • Place generous amount of the filling mixture  in the centre. Bring the edges of the parantha together and seal these
  • Gently press and flatten the stuffed paratha ball to spread the filling evenly
  • Now roll the paratha to the right thickness and keep aside. in the same way prepare all the paranthas.
  • Now place a parantha on the hot tawa and cook it from both the sides without oil. When the parantha gets half cooked, brush some oil on it and again fry from both sides till light brown spots appear.
  • this way fry all the paranthas one by one and serve it hot with curd and pickles.