Ingredients
| Quantity | Measure | Ingredients | Description |
| Little | Chilly Powder, Red | to taste - for stuffing | |
| 4 | Tablespoon | Cooking Oil | |
| Half | Teaspoon | Coriander Powder | For stuffing |
| 250 | Grammes | Dhal, Chana (Kabuli chana) | Boil in pressure cooker |
| 500 | Grammes | Flour, Maida - (American Pillsbury) | Make dough |
| Half | Teaspoon | Garam-Masala | For stuffing |
| Little | Salt | for taste |
Method
Add salt and 2 tablespoons of oil to maida.
Add a little water and make a soft dough.
Soak Chana dhal for 6 hours.
Boil it in a pressure cooker with a glassful of water.
When you hear the first whistle, turn the gas off.
Drain away the water and grind the dhal.
Heat 2 tablespoons of oil in a wok and add dhal paste and roast it for 3-4 minutes.
Add all the masala powders.
When it cools down make balls of the maida dough, and stuff this paste by making a depression in the maida balls and closing it with wet fingers.
Roll the balls into thin Parattas. .
Roast these on a skillet, on both sides, at least one hour before serving.
These Parattas are generally thin.
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