6 October, 2015
Chickpeas Paratha | Chole Paratha | Video |
ಛೋಲೆ ಪರಾಠಾ | ಕಡಲೆಕಾಳಿನ ಪರಾಠಾ |
One of the awesome, very tasty paratha I have eaten till now. We like to have this paratha paired along with any kind of simple subji or homemade Pickle and a glass of buttermilk.
But this paratha can be consumed as such without any kind of accompaniment 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, fibre rich chickpeas 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.
Please check below at the bottom of this page to watch the video demonstration for this recipe
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 – 1/2 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 – 2 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 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/ghee
- Repeat the same with the remaining dough and filling, serve along with the accompaniment of your choice
So I also have the video demonstration for this recipe which you can check here –
However you can also check many other recipes posted here on this blog which uses chickpeas as the main ingredient, like –
- Chickpeas sweet avalakki
- Chickpeas southekayi avalakki
- Chickpeas corn pomegranate salad
- Chole or Punjabi chole
- Hyderabadi aloo chole
- home made chole masala powder
- Chickpeas huli and usli or Kadale kalina bassaru usli
- Chickpeas almond tikki chat
- Achari chole Pulao or chole biryani
- Palak chole
- Amritsari aloo Kulcha and chole
- Gugguri or Karnataka style chickpeas salad
- Satvik chole – no onion garlic recipe
However you can also find my recipes here as well –
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