Chana daal poori/paratha is a simple and delicious traditional dish which is famous in Bihar and Uttar pradesh states. It is a local dish made for spacial occasions. Any traditional foods from anywhere always gives a high satisfaction to your test buds. Although this dish is very similar to other stuffed parathas like aaloo paratha, Gobhi paratha, mutter paratha, Mooli paratha however it special as it is filled with Chana dall instead of vegetables. This special dish is made during dussehra and specially when the bride comes to their in-laws place first time after marriage. This paratha/poori is enjoyed with sweet rice kheer and spicy curry. I love this dish and just the name makes me mouthwatering. Chana daal poori/paratha is made with very less ingredients basically using boiled spiced chana daal, filled in wheat flour dough balls. You can skip garlic if you making it for worship during dussehra. To make poori it requires deep frying however for paratha you can cook with greasing oil on a pan.
- 1 cup Chana Daal soaked into water for 4-5 hrs
- 3 Green chili paste
- 1/2 tsp Roasted cumin seeds
- 1/4 tsp Turmeric powder
- Salt to taste
- 2-3 cloves Garlic paste
- 3 cup Wheat flour
- Some oil for making paratha or poori and frying poori
- Clean chana daal with water and soak it into water for about 4-5 hrs. Boil chana daal with 2 cups of water along with salt and 1/4 tsp turmeric powder at medium to high heat. Once it comes to boil, bring the temperature at medium heat till chana daal gets soft (you should be able to mash it using your finger without much force).
- Once its done, drain chana from the boiled water using strainer. Do not throw the boiled water. It can be used to make for spicy clear soup or making daal.
- Let the boiled daal cool down and then grind it in a food processor along with garlic paste, green chili, roasted cumin seeds to make a fine mixture.
- Transfer it in a bowl, add salt to taste and mix it well.
- To make a wheat flour dough... Take wheat flour in mixing bowl, add little by little water and make soft dough. Cover it and keep aside for 15 minutes. Again knead the dough very nicely. You can also knead it in dough kneader.
- Divide the dough into 16 equal lemon size round dough ball. Take one dough ball, dust it with little bit of flour and flatten it using finger and take it on your Palm. Fill 3 tbsp of chana daal mixture in center. Bring the all edges together, pushing dough towards upside and pressing the mixture down by finger. Join the edge at the the center and roll on your palm lightly make a smooth round ball.
- Fill all dough balls with chana daal mixture following the same process. If you want to make a fried poori, make dough ball little smaller in size.
- The process here shows both how to make poori as well as paratha. To make paratha, heat tava/pan at medium to high heat, once it gets hot, bring the temperature to medium. Roll the filled dough ball in to semi thick round paratha.
- Place the rolled paratha on hot tava. Meanwhile, start rolling other paratha. Once you see the bubbles on top surface of paratha, flip it to other side and apply some oil on it. Turn it over again and apply some oil. Cook the paratha from both side until it get golden color on both side.
- Once its done, place the cooked paratha on in a container on paper towel. Once all the parathas are cooked, keep them covered before serving.
- To make poori, take enough oil in kadhai/deep pan at high to medium heat. Once its hot, bring the temperature to medium heat. Take one small filled dough ball and roll it into small poori shape. Do not roll very thin and not very thick.
- Drop rolled stuffed poori in to hot oil. Once its puffed up, flip it to other side and fry till slightly golden color from both side. Make all the pooris using same process.
- Once its done, place it on paper towel so that excess oil is absorbed.
- Paratha/Poori is ready to be served.
- Serve it hot as a lunch or dinner.
- Chana daal poori or paratha best taste with spicy curry and kheer.
