Ingredients
| Quantity | Measure | Ingredient |
| As Required | Chilly Powder, Red | |
| 1/2 | Teaspoon | Coriander Powder |
| 250 | Grammes | Dhal, Chana |
| 500 | Grammes | Flour, Maida - (American Pillsbury) |
| 1/2 | Teaspoon | Garam-Masala |
| As Required | Salt |
Method
1. Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours.
2. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
3. Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi. Add dal paste and roast it for 3-4 minutes.
4. Add all the masala powder. When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.
5. Make soft parattas an hour before serving. Serve chana dal paratha with aloo dum , raita and chutney.
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