Chana Dal Sweet and Sour Paratha

In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.

Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.

Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.

Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.

Turn off the heat. Let the filling cool to room temperature.

Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.

Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.

Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.

Press the filled ball lightly on dry whole wheat flour from both sides.

Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.

Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.

After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.

Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.

Parathas are best served hot and crispy.