Chana Dal Parantha

Pan baked Indian bread stuffed with Bengal Gram

Serving 2-3 persons

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients for Stuffing

1 Cup	Bengal Gram Soaked for 4-5 hours in water
1 Medium	Finely Chopped Onion
2 Teaspoon	Carom Seeds/ Ajwain
2 Tablespoon	Finely Chopped Green Coriander
1 Tablespoon	Anardana Powder (Pomegranate powder)
1 Teaspoon	Kasoori Methi (optional)
2 Teaspoon	Garam Masala
1 Teaspoon	Coriander Powder
	Salt to Taste

Ingredients For Dough

2 Cups	Wheat Flour
	Water to knead the Dough
1 Teaspoon	Salt

Method

In a pan take 2 cups of water and 1 tea spoon of salt and cook gram dal in it for 10 - 20 minutes or till it tenders. Then drain it, mesh it and keep it aside.

Add 1 Tea Soon of salt in flour and kneed it with adding enough water. Dough should not be too firm or too soft.

Now in a pan add mashed bengal dal, carom seeds, finely chopped coriander, onions, Kasoori methi, anardana powder, garam masala, coriander masala, salt to taste and mix it well.

Now make medium size of balls from the dough. Roll with a rolling pin a little , stuff it with Chick pea mixture close it into an ball again and roll it.

Now heat an griddle or tava at medium flame and cook pranthas applying a little of oil on both sides of the Prantha.

Serve it hot with yogurt, butter and pickles.

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