Knead wheat flour with the help of water and make a dough and keep aside for an hour.
In a pressure cooker put chana daal, salt to taste and turmeric powder. Pressure cook for 10 minutes after first whistle. Switch off the flame and keep aside till it cools.
Now transfer the Daal in a sieve from cooker and let it be like this for 15 minutes or till water sieves.
Now transfer the Daal in a bowl and add chopped onion, ginger, coriander leaves, green chilli, carom seeds, red chilli powder, chaat masala and garam masala. Mix well all ingredients and mash Daal like a dough. This mixture will be used as filling for the parantha.
Now divide the wheat dough in equal parts. Now make small balls of wheat flour. Roll the ball with the help of rolling pin in round shape. Add chana Daal filling and make a round ball carefully. Roll again in round shape.
6. Heat a ladle. Put rolled parantha on it and shallow fry on both sides till it turn golden brown.
Serve hot with butter or curd and masala tea.
