Chana Dal Phara with Chutney

Ingredients(for 3-4 pieces per serving with chutney)

• 1 cup Whole wheat atta (gehun ka atta)
• 1/2 cup Chana dal (soaked for 2-3 hours)
• 2 Green chillies (finely chopped)
• 3-4 Garlic cloves (crushed)
• 1 inch Ginger (grated)
• 2 tbsp Fresh coriander leaves (finely chopped)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Red chilli powder (lal mirch)
• to taste Salt (namak)
• 1 tsp Lemon juice - optional
• 1 tsp Oil (for greasing) - optional

Instructions

1. 1

   Soak chana dal for 2-3 hours. Drain and grind coarsely without water, then mix with green chillies, garlic, ginger, coriander, cumin seeds, turmeric, red chilli powder, and salt.

   6 minutes

   Do not over-grind the dal, keep it coarse for better texture.

2. 2

   Knead whole wheat atta with a pinch of salt and water to make a soft dough. Rest for 5 minutes.

   5 minutes

   Cover the dough with a damp cloth to prevent drying.

3. 3

   Divide the dough into small balls. Roll each ball into an oval disc (like a small roti) using a rolling pin.

   3 minutes

   Dust the surface with some dry atta to avoid sticking.

4. 4

   Place a spoonful of the chana dal filling in the center of each disc. Fold over and seal the edges with water, pressing gently to form a semi-circular dumpling.

   4 minutes

   Ensure edges are sealed well to prevent filling from escaping during steaming.