Stuffed Lentil Flat Bread (chana daal parantha)

Ingredients............................

1. Bengal split lentil/chana daal-200gm soaked in water
2. Black Pepper- 10-15
3. Cumin seeds- 2tbsp
4. Black card mom- 2
5. salt t taste
6. water- 1cup

Wheat Dough- link is http://noopurnikhil.blogspot.com/2011/11/how-to-kneed-dough.html

Method............................

• Wash the soaked lentil and cook in pressure cooker with, black pepper, cumin seeds, salt , black card mom and water about 10 min 0r 5 whistle.

• Make a smoothh paste using mixer and leave it for 1/2 hour and it looks dry

• Roll the dough into 3 inch diameter circles. Place the lentil /chana daal mixture in the center. Seal by pulling the edges of the rolled dough together to Make a ball. To make it easier to roll the balls, first roll them in dry whole-wheat flour 
  Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha/ flat bread.

• Heat the Flat pan /tawa on medium high. To check if the flat pan is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the pan is ready.
• Place the paratha/flat bread over the pan. After a few seconds you will see the paratha /flat bread change color and puff in different places.

• Then flip the paratha/ flat bread over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha/ flat bread. Again, flip the paratha / flat bread and lightly press the puffed areas with a spatula.

• Flip again and press with the spatula making sure the paratha / flat breadis golden-brown on both side

• Lentil Parathas/ flat bread can be served with tomato chutney, butter, plain yogurt, any gravy/ subji, or spicy pickle.