Making dough

Cup of Yum
1. In a mixing bowl first mix the flour with salt as required. Add the ghee and half cup water.
2. First mix everything with your hands and then begin to knead the dough.
3. Add the remaining ½ cup of water and continue to knead. The dough should become soft and pliable.
4. If the dough becomes sticky then add some flour and if it looks dry and crumbly add some water. Cover the dough and let it rest for 30 minutes.

Making dal stuffing

1. Soak the chana dal/bengal gram overnight or for 3 to 4 hours (check notes)
2. Add the soaked dal in pressure cooker with 2 cups of water.
3. Pressure cook for 1 or 2 whistle (check notes)
4. The chana dal should be cooked well and yet remain separate. They should not become mushy or pasty.
5. Drain the dal in a strainer. Keep the dal in the strainer for 15-20 minutes so that all water gets drained off. There should be no water in the dal.
6. If there is any moisture in the dal you won't be able to make the parathas.
7. You can also very lightly squeeze the dal in your palms without mashing them if you don't have a strainer.
8. Mix the drained chana dal with finely chopped onions, dry mango powder (amchur), garam masala powder, green chilies, asafoetida (hing) and salt

Rolling chana dal paratha

1. Pinch a medium sized ball from the dough. First roll it well between your palms.
2. Then on a dusted flour, roll it out to a small circle with a rolling pin.
3. Now add the spiced chana dal mixture/filling in the center of the rolled out dough. Just make sure that you don't use too much stuffing, so that it does not come out while rolling the paratha. Also don't use less stuffing as then you will taste less of nutty chana dal stuffing and more of the paratha.
4. Bring the edges together and join them in the center.
5. Now by applying pressure with your fingers press the edges down and make a neat stuffed ball. Make sure there are no tears or cracks.
6. In a lightly dusted rolling board or surface, roll the stuffed dough ball with a rolling pin (belan) gently. 
7. Make sure that the parathas do not break. Although some chana dal pieces might come out, which is fine.
8. Dust with more flour if required. Roll it into a size of a normal roti or chapati.

Making dal paratha

1. Put the rolled paratha on a tava or hot griddle. Keep the flame to medium-high or high.
2. Fry the paratha with oil or ghee and turn it as needed whole roasting.
3. Be liberal in using oil or ghee while frying the paratha as this make the parathas more crisp. 
4. Make sure that the edges are also fried well. You can also press the paratha edges with spatula so that they are cooked well.
5. This way, fry both the sides of the paratha till you see some brown spots and it is fried well.
6. Serve the chana dal paratha hot with curd (yogurt) or white butter or pickle. We usually have them with mango pickle.
7. They can also be packed for lunch box or can be had for breakfast, brunch or as an evening snack. For best taste have them hot as they are made.