Add salt and 2 tbsp oil to maida. Add water and make a soft dough. Soak chana dal for 6 hours. Boil it in a pressure cooker with a glassful of water. Wait for 1 whistle. Turn off the gas.
Drain away the water and grind the dal. Heat 2 tbsp oil in a kadahi.
Add dal paste and roast it for 3-4 minutes. Add all the masala powder.
When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad.