A few years ago, I had these paranthas for the first time at my aunt’s house. They were really delicious and thought to myself; I had to make them for sure when I get back home. I did try them out and was liked by all. 🙂 Recently, this recipe came to my mind and decided to make them again. This time I improvised it a little. I added grated carrots to the filling. It only made the entire dish yummier.
Black Chick pea is darker and smaller in size than your regular white chickpea. They are full of protein and fiber. They are also an excellent source of iron. Adding carrots to the recipe makes it even more nutritious. We all know how nutritious carrots are.. Right? 😉 This dish is flavor packed, easy to make and filling as well. In case you are making it for little kids, you can add grated cheese too. It is not necessary to put the same quantity of ingredients to the filling. You can vary it according to your taste.
This is what you will need:
Ingredients (12 medium-size paranthas)
For the filling
2 cups soaked Kala Chana
¾ cup grated carrot (can be adjusted)
1 medium sized finely chopped red onion
2 cloves finely chopped garlic
A handful of chopped coriander
1 finely chopped green-chili
1 tsp dry mango powder
½ tsp red chili powder (can be avoided)
¼ tsp turmeric powder
½ tsp coriander powder
1 tsp cumin seeds
Salt to taste
Wheat flour dough and clarified butter for paranthas.
Wash and soak chickpea overnight. Next day, drain the water, rinse them in clean water and pressure cook them in approximately 3 cups of water and a little turmeric powder and salt. (2 whistles on a high flame)
- In the meantime, do the chopping/grating.
- Let the chickpea cool down a little (keep the soup aside), add rest of the ingredients under filling. Give it a rough mash, taste and see if you are happy with it.
- Dust the base and roll out the dough.
- Place 2 tsp filling in the middle and pack it from all sides. Put the rolled side down and flatten it with the help of a rolling pin. Shake off excess flour and place it on a heated pan on a medium flame.
- Once cooked on one side. Flip it and brush it with a little clarified butter on both sides. Increase the flame and flip until you’re happy with the crispiness.
- There you go. Yummy nutritious paranthas are ready to eat. Have it with curd, pickle and your favorite salad (Perfect combination). You can avoid the clarified butter if you are really health conscious. 😉
The filling tastes so delicious on its own. You can have it as a salad. For that after mixing chickpea, onion, green chili, carrots, coriander and garlic; season it with salt, dry mango powder, pinch of red chili powder and a dash of lemon juice. Healthy and quick.