Method

• Wash and soak the chana dal for 15 minutes.
• In a pressure cooker, toss in the dal, salt and the MTR Haldi/Turmeric Powder along with enough water to just about cover the dal. Time it to 4 whistles.\
• Once the pressure has been naturally released, run the dal through a strainer and keep aside. Remember to make sure that all the water has drained as this is important to make the stuffing non-messy.

• Meanwhile, in a kadhai, dry-roast the jeera and the dry red chillies until they have changed colour and have started to let off a heady aroma. Allow the mix to cool and then, grind it into a fine powder.

• Now, add the cooked dal to this powder and work up a roughly wet mix. Remember to not add any water to the dal while grinding. The result should be of a damp powder consistency and not of a paste. Transfer onto a plate.
• In a paraat (big, flat plate with shallow edges), mix the atta, salt, and 2 tbsp of oil. Knead into a soft dough using a little water.
• Divide the dough into small balls and with the help of a rolling pin, flatten them into discs.
• At the centre of each disc, place a tsp of chana dal powder and then, seal up all the edges.
• Heat a tawa and place a paratha/poorie on it. Flip it once air bubbles have started to appear on its surface. Apply a generous layer of oil or ghee onto it and then, flip again. Keep cooking on both the sides till it is golden brown in colour.
• Serve hot with bakheer.