June 28, 2005

Chana-stuffed parantha (parotta) recipe

Today at My Dhaba, let me share with you the chana stuffed parantha recipe. It is an excellent breakfast or dinner choice. Enjoy! Hope you like the taste of it. Let me know your feedbacks.

Chana-stuffed parantha (parotta) recipe

Wheat flour - 2 cups
Channa - 1 cup, soaked 4-5 hours
Ginger - 1 inch size, grated
Green chillies - 5-6
Chilly powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Oil - 2 tablespoon
Ghee - 6 tablespoon
Salt - 1 teaspoon or as desired.

Method: Knead wheat flour to make dough with thick consistency. Make it into even-sized round balls of 2-3 inches in diameter and keep aside. Cook channa in pressure cooker with salt. Meanwhile, in a tawa, put oil and fry chllies, ginger, and garam masala for about a minute and add channa. Fry channa for 4-5 minutes and channa is done. Let it cool for a minute. After that mash it well and make round balls. Place the channa balls in the middle of wheat flour balls. Close it on the top and on the sides. Flatten the channa-filled wheat balls in a flat surface. Roll to make thin circular parantha. You can also roll it out with a roti roller. Heat a heavy saucepan, griddle, or a dosa tawa. Put ghee on top of the paranthas and place it on the griddle and cook one side until small bubbles appear. Turn the parantha and cook similarly on the other side. Cook for approximately two minutes being careful not to burn it. Serve hot with your favorite sauce or chutney; tomato chutney, baingan masala, etc., go well with it.

Watch this space. Many side dish recipes are on the way.