Mouthwatering chana dal aloo paratha | chana dal recipe | tiffin recipes | Lunchbox recipes

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

chana dal

🥗Healthier: split peas

💰Cheaper: red lentils

Red lentils cook faster and are often less expensive.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a budget-friendly alternative with a similar texture.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: cauliflower

Cauliflower is lower in carbs and calories.

Soak chana dal in water for at least 2 hours.

Boil chana dal until tender, about 20-25 minutes, then drain.

Mash boiled potatoes in a bowl until smooth.

Finely chop onion, green chilies, and ginger; add to the mashed potatoes.

Mix in cooked chana dal, coriander leaves, cumin seeds, garam masala, and salt to the potato mixture.

Knead whole wheat flour with water and a pinch of salt into a smooth dough; let rest for 20 minutes.

Divide the dough into equal portions and roll into balls.

Flatten each ball, fill with the potato and chana dal mixture, and seal it.

Roll out the filled dough gently into a flat disc, being careful not to let the filling spill out.

Heat a pan over medium heat and cook the paratha until golden brown on both sides, brushing with oil or butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens