Halwai January 29, 2020


• 1 cup – Channa dal (boiled)
• 1 – Onion (finely chopped)
• 2 – Green chillies
• salt to taste
• 1/2 tsp – Turmeric
• 1/2 tsp – Garam Masala
• 1/2 tsp – ajwain
• freshly chopped Cilantro leaves
• 2 cups Wheat flour dough


  1. Pressure-cook the channa dal with water, salt and turmeric for about 15 minutes.
  2. Switch to low flame after one whistle.
  3. Drain the water and keep the dal aside.
  4. Chop onions, green chillies and fresh cilantro and add to the boiled dal along with the other spices.
  5. Mix well but do not mash the mixture.
  6. Take the dough and make 2 equal sized small lemon balls. Flatten one and place some of the dal mixture on it and spread.
  7. Make another roll from the dough, flatten it and cover over the mixture. Close the two dough rounds nicely with your fingers, sealing the edges.
  8. Slowly roll a paratha without letting the mixture spill out.
  9. Fry on a non-stick tawa, ensuring that both the sides are crisp.
  10. Spread some butter on top and serve with curd.
  11. Recipe courtesy: Mad Cooking Fusions