FOR DOUGH
- 1 cup whole wheat or multigrain flour
- salt to taste
- 1 teaspoon oil
- water to knead
FOR STUFFING
- 1 cup cooked chole / chickpeas
- 2 tablespoon coriander leaves finely chopped
- ½ teaspoon chana masala or garam masala
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon amchur powder or lime juice (optional)
- salt to taste
- 2 tablespoons oil or ghee to (cook parathas)
INSTRUCTIONS
- Take whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Keep aside for 15 minutes until you make chickpeas filling.
- Take boiled chickpeas in a bowl [Make sure there is no extra water] and mash it with a potato masher or with the back of a spoon.
- Add coriander leaves, ajwain, red chili powder, garam or chole masala, turmeric powder, amchur powder, and salt. Mix well. Adjust if required.
- Make balls from the dough. I was able to get six balls.
- Take one ball and roll it into a small circular disc. Put about 2 tablespoon of the stuffing over it. Fold the edges and seal them—dust with some dry flour and roll the ball into a big circle.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook.
- Once you see bubbles, flip to the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Chole paratha recipe with curd, pickle, raita, ketchup, or any gravy of your choice.
