Wash and soak the chana dal for 3 hours in the water.
Take wheat flour in a bowl. Put salt and 1 table spoon oil into it. Mix the ingredients well and knead the flour with water (the quantity of the water is half the quantity of the flour). Now cover the dough and leave it for half an hour.
Grind the soaked dal without adding water to it. Now heat oil in a pan and tamper the heeng and cumin seeds into it. Once the cumin seeds turn brown in colour put green chilli, coriander powder, red chilli powder and garam masala into it. Roast the masala well and add salt and dal paste to it. Roast fir 5-6 minutes and then add coriander leaves. The mixture to stuff the parantha is ready.
Heat a flat pan (tawa) on a stove. Take a small portion of the dough and roll it into a flat disc of 3-4 inches. Apply oil to the rolled out parantha and fill it with 1 table spoon dal mixture. Fold the parantha from the corners and close it. Press it with hands to set the mixture into the parantha and roll it again into a disc of 6-7 inches. Put this parantha on the pan and roast it by pouring oil on it and at the corners of the parantha until it turns brown from both the surfaces. Prepare more paranthas in the same manner.
Stuffed Chana Dal parantha is ready. Serve it with aloo matar, curd, pickle and coriander chutney.
You can use moong dal, urad dal etc to make parantha with different taste.