Daal Paratha

1: Soak split chickpeas overnight, boil them, and mash them.

2: Temper the mashed chickpeas with crushed garlic, cumin seeds, red chillies, and asafoetida.

3: Add turmeric powder, finely chopped cilantro, and scallions to the mixture.

4: Stuff the mixture inside the balls of whole wheat dough.

5: Flatten the stuffed balls with hands and roll them into a round shape using a rolling pin.

6: Transfer the rolled parathas into a skillet and cook on medium to high flame, flipping both sides.

7: Apply oil or ghee and keep pressing and flipping until golden brown spots appear on both sides.

8: Alternatively, deep fry in a wok.

9: Serve with vegetables, salad, chutney, or ketchup.