6 October, 2015

CHICKPEAS PARATHA/CHOLE PARATHA/ಚೋಲೆ ಪರಾಠಾ/ಕಡಲೆಕಾಳಿನ ಪರಾಠಾ

Posted in : Indian flat bread| Paratha| Parantha| on October 6, 2015 by : Divya Suresh Tags: BREAKFAST, chickpeas, diabetic friendly, healthy, home made, nutritious, Paratha, Paratha recipe

One of the awesome, very tasty paratha I have eaten till now. We like to have this paratha paired with any kind of simple subji or homemade Pickle along with a glass of buttermilk.

But this paratha can be consumed without any kind of accompaniment as such or also along with some regular, simple fruit or vegetable raita or a piece of Jaggery (during winter) or just honey.

I would like to prepare this Protein rich paratha time and again for its wonderful nutritional value and tummy filling properties.

Here I have put cumin seeds and carom seeds into the stuffing, but we can also put a tea spoon full of sesame seeds, we can also add dried fenugreek leaves (Kasuri methi) or even fresh fenugreek leaves etc for that enhanced taste and nutrition.

Ingredients : measuring cup used – 250 ml, makes 8 paratha’s of below shown size

For the dough :

Whole wheat flour (Godhi hittu) – 2 cups
Flax seeds powder – 2 tsp (optional, but it adds to the nutritional value)
Powdered oats – 2 tsp (optional, but it adds to the nutritional value)
Salt – 1 tsp
Ghee – 1/2 tbsp
Water – 3/4 cup to knead the dough (adjust)

For the filling :

Chickpeas/chole (cooked) – 1 cup
Onion, very finely chopped – 1 cup
Green chilli – 1 (adjust)
Cumin seeds – 1 tsp
Carom seeds (ajwain) – 1/2 tsp
Mint leaves (pudina)/dill leaves – 1/4 cup
Coriander leaves – 1/4 cup
Curry leaves – 2 sprigs
Ginger paste/grated – 1 tsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1&1/2 tsp
Garam masala powder – 1/2 tsp
Salt to taste

PROCEDURE :

Gather and mix all the ingredients listed below the heading ‘ for the dough’ and knead into a stiff soft dough by adding sufficient water (chickpea stock (strained water of cooked chickpea) can also be used for kneading the dough) and divide into equal portions
Take the cooked chickpeas along with salt in a mixie jar and grind into coarse paste, then remove to a bowl
Now put all the rest of the ingredients into the same bowl and mix everything well (put carom seeds while rubbing between your Palms) and divide the stuffing into equal portions too
Take a portion of the dough, flatten it slightly, place a portion of the filling in the centre, cover from allover and seal it properly and roll into a slightly thick circle
Cook the paratha on a heated tawa on both the sides by smearing little oil
Repeat the same with the remaining dough and filling
Serve along with the accompaniment of your choice