Chickpea Paratha is a mouthwatering Indian flatbread that masterfully combines the nutty flavor of whole wheat with the rich, savory goodness of spiced chickpeas. Each bite offers a delightful contrast of textures – the crispy, golden brown exterior gives way to a soft, fluffy, interior, while the chickpeas filling adds a satisfying bite.
The chickpeas are seasoned with a perfect blend of aromatic spices, such as cumin, coriander and garam masala, which infuse the paratha with warmth and depth. Whether enjoyed with a dollop of creamy yogurt, a tangy chutney, or simply on its own, chickpea paratha is a wholesome and flavorful dish that’s perfect for breakfast, lunch or dinner.
WHY IS CHICKPEA PARATHA GOOD FOR HEALTH ?
Chickpea is packed with the goodness of plant based protein, which keeps you satiated for a longer period of time and helps in curbing appetite. Moreover, chickpeas are low in calories and are loaded with folate, copper, phosphorous, iron to name a few. The presence of fiber makes it a great food for weight watchers and helps in improving digestion. Here is a simple chickpea paratha recipe, which you can make in just a few minutes and your mornings a twist of taste and health.
CHICKPEA STUFFED PARATHA
To begin with this easy paratha recipe, soak, 11/2 cups of chickpea (whole) in some water. Keep them overnight to fluff up. Drain the excess water and wash the chickpeas again. Then take a pressure cooker and fill it up with up with 3 cups of water.
Pressure cook the chickpeas till 2-3 whistles, drain the water and save it for kneading the dough. Next, take a large bowl, sift 1 1/2 cup flour along with a dash of salt and 1 teaspoon oil. Knead a smooth dough using the warm water. Keep the dough aside and cover it using a kitchen towel.
Next, take another bowl and mash the boiled chickpeas, add in 1 chopped onion, green chillies, coriander leaves, red chilli powder, garam masala powder, ajawain and salt. Mash the mixture into a fine paste, you can also use a blender to make a smooth paste.
Once the dough fluffs up a bit, extract dough balls, dust some flour and using a rolling pin, flatten the dough ball, make a cavity and fill it up with the stuffing. Using a rolling pin flatten it again.
Next, heat a tawa, place the paratha, flip the sides and once it turns slightly brown in color brush over some ghee/oil and cook the paratha.
Transfer to a plate and serve it with pickle and fresh curd.
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CHICKPEA PARATHA WITH STEP BY STEP PHOTO RECIPE
add 1 cup of whole wheat flour in a bowl. add salt and 1 teaspoon of oil.
add water and knead to a soft dough. set it aside for 15 minutes while you prepare the chickpea filling.
rinse 1 cup of dried chickpeas and soak them in 5 cups of water in a large bowl for at least 8 hours or overnight. You can also quickly soak dried chickpeas in hot water for 4 hours, if you don’t have time.
once ready to cook, drain the water and add the chickpeas into the instant pot insert. cover the soaked chickpeas with 3 cups of water. close the instant pot with pressure valve to sealing, cook on high pressure for 15 minutes. take one chickpea and mash it with your fingers to check the tenderness. then, perfectly cooked chickpeas are ready.
boiled chana is ready. make sure there is no water. drain the excess water using the strainer
mash it with a potato masher or the back of a spoon
mashed chickpeas are ready
add turmeric powder, red chilli powder, chole masala powder, ajwain seeds, salt and chopped coriander leaves to the mashed chile
mix well and adjust the seasoning if needed
divide the dough into equal portions and shape them into balls. take one ball and place it on the dough board
roll it into a small circular disc
place about 2 tablespoons of stuffing in the center.
fold the edges and seal them
dust with some dry flour and roll the ball in to a larger circle
heat a tawa or skillet on medium heat. place the paratha on the tawa and let it cook
once you see bubbles forming, flip the paratha to the other side and drizzle some oil on top. flip over the paratha on the other side and cook evenly until both sides develop nice golden spots
serve chole parathas hot with curd, pickle or shallots
PERFECT FOR LUNCH BOXES
- easy to pack and transport, making it an ideal option for school or office lunches
- can be paired with a variety of sides, such as yogurt, pickles or fresh fruits
- stays fresh for several hours, ensuring a satisfying meal whenever you’re ready to eat
- A great way to sneak in some extra nutritional for kids (or adults) who might be picky eaters
Chickpeas Paratha Recipe: A Simple and Satisfying Meal
Course: Breakfast, LunchCuisine: Indian4
servings30
minutes2
minutesIngredients
- FOR DOUGH
1 cup whole wheat flour
salt – to taste
1 teaspoon oil
water – to knead
- FOR STUFFING
1 cup chickpeas
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp chana masala or garam masala
salt – to taste
2 tablespoon coriander leaves – chopped
1/4 tsp ajwain
2 tbsp oil or ghee – to cook parathas
Directions
- place whole wheat flour in a bowl. add salt and 1 tsp of oil. add water and knead to a soft dough. set it aside for 15 minutes while you prepare the chana filling
- rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 8 hours or overnight. then, drain the water and add the chickpeas into the instant pow bowl, cover the soaked chickpeas with 3 cups of water along with pinch of salt.
- close the instant pot with pressure valve to sealing. cook on high pressure for 15 minutes. once the pot beeps, let the pressure release naturally, open the lid.
- take 1 chickpea and mash it with your fingers to check the tenderness. then, perfectly cooked instant pot chickpeas are ready.
- take boiled chickpeas in a bowl and mash it with a potato masher or the back of a spoon. add turmeric powder, red chilli powder, chana masala powder, ajwain, coriander leaves, salt to the mashed chickpeas. mix well and adjust the seasoning if needed.
- divide the dough into equal portions and shape them into balls. take 1 ball and roll it into a small circular disc. place about 2 tablespoons of the stuffing in the center, fold the edges and seal them. dust with some dry flour and roll the ball into a larger circle.
- heat a tawa or skillet on medium heat. place the paratha on the tawa and let it cook. once you see bubbles forming, flip over the paratha to the other side and cook evenly until both sides develop nice golden spots. drizzle a tsp of oil both the sides
- serve chickpea parathas hot with curd, pickle, or green chillies.
Notes
- the chickpeas should be cooked until soft but not mushy. once the pressure is released, if there is excess water in the chole, drain it completely before mashing the chole
- you can use canned chickpeas as well
- adjust spice level according to your taste