1. Combine all the ingredients and knead into a soft dough using enough water.
2. Divide into 6 equal portions and keep aside.

For The Filling:

1. Wash and soak the dal for at least 20 minutes. Drain.
2. Cook the dal in 3/4 cup of water till all the water is absorbed.
3. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, cooked dal, turmeric powder, chilli powder and salt.
4. Simmer till the dal mixture is dry, stirring continuously.
5. Cool completely and divide into 6 equal portions.
   

1. Roll out one portion of the dough into a circle of 100 mm. (4") diameter.
2. Place one portion of the filling mixture in the centre of the circle.
3. Bring togehter all the sides in the centre and seal tightly.
4. Roll out again into a circle of 150 mm. (6") diameter, using flour to roll the paratha.
5. Cook on a tava (griddle), using a little oil, until both sides are golden brown.
6. Repeat with the remaining dough and filling to make 5 more parathas.
7. Serve chana dal paratha with aloo dum or any potato curry, raita and chutney.

Cooking Time: 30 minutes.

Serves: Makes 6 parathas.

Shelflife: 1 day.

Note: Another method for cooking the dal is soaking it in water for atleast 6 hours and then pressure cooking it for 1 whistle with a glassful of water.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Click here to know more about Indian Breads - Introduction To Indian Breads.