Brown chickpeas paratha | Stuffed indian flatbread-Easy & quick lunch box recipe

Cuisine Style: North India | Preparation Time: 15 minutes | Cooking Time: 5 minutes | To Serve: 2 | Take with: Kurma, raitha, pickle | Type: Breakfast, Lunch, Dinner

Ingredients

• Brown Chickpeas [Chana, kodaikadalai] – ½ cup
• Ginger – 1 tbsp [finely chopped]
• Garlic – 2 [finely chopped]
• Green chilli – 1 [finely chopped]
• Coriander leaves – 2 springs [finely chopped]
• Dry mango powder – ½ tsp
• Red chilli powder – ¼ tsp
• Turmeric powder – ¼ tsp
• Garam masala powder – ½ tsp
• Lemon juice – ½ tbsp
• Sugar a pinch
• Butter – 1 tbsp
• Salt to taste

For dough

• Wheat flour – 2 cups
• Curd – 2 tbsp
• Salt to taste
• Oil – 1 tbsp
• Water as needed

Preparation Method

• Wash & soak brown chick peas overnight then drain water & pressure cook for 4 to 5 whistles.
• Then drain water, mash well & keep it aside.
• In a bowl add mashed brown chick peas, ginger, garlic, green chilli, salt, sugar, red chilli powder, turmeric powder, garam masala powder, & dry mango powder mix well.
• Then add coriander leaves & lemon juice mix well & keep it aside
• In a bowl add wheat flour, salt & pour oil mix well.
• Then add water Knead it and make soft dough. Cover it & leave it for 15 min.
• Divide the dough into equal size balls. Then roll out into thick chapatti or puri.
• Stuff each thick chapatti with lemon size portion of stuffing mixture & shape into a ball again.
• Sprinkle flour then roll out each ball in to 6 to 7 inch circle shape paratha.
• Heat iron dosa tawa then place stuffed paratha on it & add 1 tsp butter on it.
• Turnover and cook another side & add 1 tsp of butter on it.
• Cook till both sides are golden brown & well cooked.
• Then cut off heat serve hot with pickle, raitha or cucumber.

Black chickpeas paratha recipe

Brown chana stuffed paratha