I have already shared the recipe of ‘Koraishutir Kochuri’. Whenever we make ‘Koraishutir Kochuri’ at our place, we are left with some ‘Koraishuti Pur’ or peas stuffing. The next day either we make stuffed ‘Koraishutir Porota’ / ‘Matar Paratha’ or ‘Korashutir Ruti’. This time for a change I made some ‘Peas Paratha’ with the left over peas stuffing but in a more easy way. I just kneaded the dough with the peas stuffing and made the paratha. Very simple isn’t it! And the ‘Chana Dal’ was also cookedthe same way ‘Cholar Dal’ is cooked adding only soya chunk with some regular Indian spices to make it more healthy and tasty.
Ingredients to serve 6
For the dough:
- All purpose flour – 400 gms
- Salt – 1 tsp
- Oil – 4 Tbsp
- Water – As required
- Peas Stuffing – ½ cup (For peas stuffing read HERE)
- Oil – For shallow fry
For Chana Dal with Soya Chunk:
- Soya Chunk – ½ cup (Soaked & Boiled)
- Chana Dal/Split and Husked Bengal Gram – 1 ½ cup
- Onion Paste – 2-3 Tbsp
- Toamto – 1 (Medioum – chopped)
- Turmeric Powder – ½ tsp
- Cumin Seeds – ½ tsp
- Bay Leaf – 1
- Dry Red Chilies – 2
- Asafetida/Hing – 2 pinch
- Ginger Paste – 1 tsp
- Cumin Powder – ½ tsp (Optional)
- Red Chilli Powder – ¼ tsp
- Sugar – ½ tsp
- Mustard Oil – 2 Tbsp
- Salt – To taste
- Garam Masala Powder – ¼ tsp
For making the paratha:
- In a mixing bowl add flour, salt and oil. With your finger tips rub in the oil into the flour.
- Next add the peas stuffing and start kneading the dough.
- Now gradually add water working the flour mix into a dough. Knead the dough till it does not stick to your fingers at all. Keep on kneading till the dough becomes smooth and soft.The dough should neither be hard nor too soft.
- Cover with a damp cloth or damp kitchen towel and let it rest for 15-20 minutes.
- After 15-20 minutes knead the dough again and divide the dough into 10-12 balls.
- Now start rolling the balls into a round disc like roti. Heat a tava or skillet and dry roast the paratha from both sides. Now 1 tsp each oil on both sides and shallow fry the parathas.
For making the Chana Dal with Soya Chunk:
- Soak the dal for 2-3 hours in water. If you want to reduce the soaking time, then heat water and soak the dal in hot water for 30 minutes. Drain the water. Add the soaked chana dal, turmeric powder and 3 cups water in the pressure cooker. On a medium to high flame pressure cook the dal for 4-5 whistles. The grains should be separate and yet cooked thoroughly. Once the pressure settles down on its own then remove the lid.
- Soak the soya chunk in water for 30 minutes and then boil them for 5-7 minutes. Drain the water and wash thoroughly under cold water.
- Heat oil in a kadai or pan. First add all the whole spices – cumin seeds, bay leaf and dry red chili. Fry till you get nice aroma. Add the asafetida and fry for a few seconds.
- Now add the chopped onion and fry till the coconut becomes light brown.
- Add ginger paste, chopped tomato and boiled soya chunk and fry till oil separates.
- Pour the boiled dal and mix well. Stir and then add cumin powder, red chili powder, sugar and salt.
- Simmer cholar dal for 5 minutes more. Add garam masala powder and give it a final mix.
- Garnish with chopped coriander and serve with Peas Paratha or any other paratha.