I had dal paratha on my list for quite sometime and finally made it. To make it healthy and to sneak in broccoli into my little one, I have also added broccoli to the filling. The parathas were flaky and the filling tasted great. I think I am finally getting the hang of stuffed parathas although I am still working on the perfect circle 
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You can have the paratha with just pickle and yogurt. My favorite tomato pickle went well with it and K preferred lemon pickle. Off to the recipe.
Flaky parathas.
Ingredients – For Dough
3 cups whole wheat flour
1 tsp ajwain (optional)
Salt
Ingredients – For Filling
3/4 cup channa dal cooked with a little salt and mashed
1 tsp oil
1/4 tsp mustard seeds
2 cups broccoli shredded
Pinch of turmeric powder
Chilly powder to taste
Salt to taste
Method
Soak channa dal for an hour and cook. (Soaking just helps the dal to cook faster. It is optional.)
Dal cooked and ready to be mashed.
Mashed dal.
Heat oil and splutter mustard seeds.
Add the shredded broccoli, chilly powder, turmeric and salt.
Saute until the mixture becomes dry.
Add the broccoli mixture to the dal and mix well.
Make small balls of the filling and keep aside.
Take wheat flour, ajwain and salt.
Using water make the dough and keep aside for 30 minutes.
Pinch a small portion of the dough and roll into a small circle.
Place the filling in the center and bring the edges together as shown.
Pinch on top to seal the filling.
Flatten it and roll again without applying too much pressure.
Heat a tawa and place the rolled paratha.
Flip over after say 30 seconds to a minute. Add a tsp of oil over the paratha.
Flip over again and pour a tsp of oil. Paratha is done when both sides are cooked well.
Flaky parathas with tasty filling ready.
Enjoy!
