The chana dal filling is seasoned with a blend of spices which adds a burst of flavor to the dish. This Bikaneri chana dal paratha is typically served with a side of yogurt or chutney, making it a complete meal that is both satisfying and wholesome. This dal paratha originated from the Bikaner region of the Rajasthan state and hence carries the name in the recipe. Bikaner is a prevalent region of the state which is famous for its many snacks and sweets.
Fun facts about Rajasthan
Rajasthan is a culturally rich state which reflects the ancient Indian way of life. By area, Rajasthan is the largest state in India and is known as the ‘Land of Kings’. Jaipur is the largest city as well as the capital of Rajasthan. Rajasthan, which is a state in the western region of India, comprises largely of Thar desert, which is also known as the Great Indian desert. Rajasthan borders Pakistan, Gujarat, Madhya Pradesh, Uttar Pradesh, Haryana, and Punjab. Indus Valley Civilization, which is the world’s oldest and first civilization was a part of Rajasthan. True to its name ‘Land of Kings’, Rajasthan exhibits a very rich and royal lifestyle. Culturally, the traditions reflect not only the ancient lifestyle but also bring across the royal living. The cuisine of Rajasthan is based on its climatic conditions and is influenced by the war-like lifestyles of people living in the state. They have many recipes that could be consumed at room temperature without needing refrigeration. The very hot temperatures in the region and also the scarcity of water and fresh greens reflect on the cuisine. The Marwari cuisine of Rajasthan is very well known for its rich vegetarian delicacies.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. For the filling -
Step-by-step process
Make the filling - Spices - I have used cumin seeds, asafoetida, coriander powder (dhania powder), Dry mango powder (amchur powder), and garam masala. If dry mango powder is not available, skip that and squeeze a little lemon juice in the filling. Ginger, green chilies, and cilantro - I ran out of cilantro this time when i made the paratha, but I would highly suggest using it to add a fresh flavor to the filling. Salt and oil - We need oil to cook the filling plus more to cook the parathas. If not vegan, we can use ghee as well.
Take the wheat flour in a wide bowl and add salt and oil to it. Mix it well using your hands. Now add warm water slowly and combine to form a soft dough.
Cover the dough with a kitchen towel and let it rest for at least half an hour.
Soak the chana dal for about an hour. Heat enough water to cook the dal and let it come to a boil. Now add the soaked dal to the boiling water and let it cook until the dal is soft and crumbles when pressed between fingers.
Drain the cooked dal in a colander for a few minutes. Now grind the cooked dal along with green chilies to a fine mixture without adding any water to it.
In a pan, heat 1 tablespoon of oil and add the cumin seeds to it. Let it fry for about 15 seconds and then add the asafetida and all the other dry masala powders and mix.
Now add the ground dal and enough salt and cook for 2 more minutes. Add the chopped cilantro leaves and mix. If using lemon juice instead of amchur powder, add that now as well.
Take it off the flame and let it cool down a bit before making the parathas.
Cook the parathas -
Divide the rested dough into 12 parts and form a ball. Dust the surface and the rolling pin with some flour and then roll the dough into a 4-5 inch circle.
Place about 2 tablespoon of the chana dal stuffing in the center.
Bring the dough together and form a pouch. Seal the pouch and flatten it with your palm.
Now slowly roll out the stuffed dough to about an 8 or 9-inch circle. Make sure you roll it out as thin as possible without tearing. Unlike other stuffed parathas, these roll out very well.
Heat a tawa and then add the rolled-out paratha. Cook on both sides adding oil liberally until they are golden brown.
Repeat the same with the rest of the dough and filling and cook them.
Serve hot with pickle and curd or with some raita! I made some panch phoran tarkari with my dal paratha.
Serving suggestion
Chana dal paratha is spiced and flavored and does not need much on the side. I love it with a cup of fresh homemade yogurt and some green chili pickle. Raita is always the best choice when serving stuffed parathas. My pick for this would be the Dahi Baingana or the Radish/mooli raita. My son loves his warm dal paratha with just fresh butter.
Expert tips
Soaking the chana dal for at least 4 hours or overnight helps soften it and reduce the cooking time. If not soak the dal in warm water for at least an hour. Cook the chana dal until it is soft but not mushy. This will ensure that the filling is easy to stuff and roll into the paratha. Roll the parathas evenly to make sure that they cook evenly on both sides. Cook the parathas on a hot griddle or tawa until golden brown on both sides. Use a little oil or ghee to cook the parathas for a crispy texture.
Frequently asked questions
More recipes from Rajasthan
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