So this paratha recipe came about when I asked Himani for a recipe for Pyaaz ke Parathe. She said wait and then sent me this recipe for Kala Chana aur Pyaaz ke Parathe 10 mins later. She promised me that it will taste exactly like a Kachori and boy! was she so right about that.
I had Pyaaz ke Parathe when Nikita got them for lunch (and I will post her recipe too), and have been wanting to make them since. Normally, I avoid making rotis and parathas because I am not fond of all the kneading and rolling. It is just not my thing. However, Himani’s recipe for this paratha was so good that I lost no time making it.
Himani was so right; the aroma and the flavour of this Kala Chana aur Pyaaz ke Parathe is just like that of the Kachori, and made for a wonderful lunch on a long weekend.
Do try the other recipes that were given to me by Himani: Green Chilli Peppers Stuffed with Hummus and Kurkuri Bhindi (Spicy, Crispy Okra) – Low Oil Version.
Recipe for Kala Chana and Pyaaz ke Parathe: A Marwari Specialty
Kala Chana Aur Pyaaz ke Parathe: A Marwadi Recipe
I learnt this delicious and traditional Marwadi recipe for Kala Chana Aur Pyaaz ke Parathe from Himani Baid. This crisp paratha tastes just like the kachori and makes for a filling and soul-satisfying meal.
Equipment
- Kadhai or Wok
- Tava
Ingredients
Ingredients for the Stuffing
- 1/2 Cup Kala Chana, Dried Black Chickpeas (See Note 1) (~125 gms)
- 1 Cup Finely Chopped Onions (~150 gms)
- 1 tsp Jeera, Cumin Seeds
- 1 tsp Ajwain, Carom Seeds
- 1/2 tsp Haldi, Turmeric
- 1 tsp Lal Mirch Powder, Red Chilli Powder
- 1 tsp Amchur Powder, Dried Mango Powder
- 1 tbsp Crushed Kasoori Methi
- 1 tbsp Oil
- Salt to Taste
For the Covering
- 3/4 Cup Gehun Atta, Whole Wheat Flour (~110 gms)
- 3/4 Cup Maida, All-Purpose Flour (See Note 2) (~115 gms)
- 1 tbsp Oil
- Salt to Taste
- Water to make the dough
- Ghee for Roasting (Vegans can use oil)
Instructions
Getting the Kala Chana Ready
- Soak the Kala Chana in 1 cup water for at least 4 hours.
- Drain the water. Add 3/4 cup water and pressure cook for 3 whistles or till the Kala Chane are mashable.
- Drain the water from the chana and grind to a smooth paste. Add just 1-2 tsp of water, if needed.
Making the Filling
- In a kadhai, heat 2 tbsp oil.
- Add the cumin and stir-fry for a second.
- Add chopped onions and stir-fry till they just start to brown.
- Add ajwain and stir-fry for 2-3 seconds.
- Add the ground kala chana paste, turmeric, and some salt.
- Stir-fry till the chana paste dries out a bit. The idea is that the if you make a ball of this filling, it should hold shape. See Note 1.
- Add red chilli powder, Amchur powder, and crushed Kasoori Methi.
- Mix well and let the filling cool.
Making the Dough for the Covering
- Mix together the wheat flour, maida, salt and oil.
- Add a little amount of water at a time and knead into a firm yet pliable dough.
- Set aside for 10 minutes.
Making the Kale Chana aur Pyaaz ke Parathe
- Divide the filling into 4 portions. Roll each portion into a ball.
- Divide the covering dough into 3 portions. Roll each portion into a ball.
- Take one portion of the covering dough and flatten it a bit.
- Using a floured surface, roll this portion into a circle about 5" in diameter. If possible, keep the centre thick and make the edges thin.
- Place one portion of the filling in the centre.
- Fold the edges over the filling and press the edges together so that there are no cracks.
- Gently roll into a ball, and then flatten it a bit.
- Using a floured surface, gently roll this stuffed ball into a thick circle about 6" in diameter. Ensure the surface does not crack because the stuffing will spill out.
- Over medium flame, heat a tava, add some ghee and spread it. Vegans, please use oil.
- Place the Paratha on the hot tava and let it cook till the side touching the tava is nicely browned. Do not raise the heat because medium heat will give you a nice crisp finish and will also ensure that the covering is well cooked.
- Spread some ghee of the side facing up and flip the Paratha, and cook this side.
- Serve the Kala Chana Aur Pyaaz ke Parathe hot with some Dahi on the side.
Notes
- Note 1: You can use 3/4 Cup Sattu instead. If you do that fry till Sattu changes colour to brown.
- Note 2: Using maida will give you a crisp exterior and will also make the stuffed paratha easier to roll. I used only whole wheat flour to make the covering and so my paratha was on the softer side.
How to Make Marwardi Kala Chana aur Pyaaz ke Parathe
- Prepping the Kala Chana Ready
If you are using Sattu, skip this step. See Note 1 and Step 2.- Wash the Kala Chana well and soak it in 2 cups water for at least 4 hours or till they swell and become almost twice in volume.
- Drain the water in which they were soaked and add 1 cup water.
- Pressure cook for 3 or 4 whistles or till the Kala Chane are well-cooked. If you press a cooked kala chana between your fingers, it should get mashed.
- Drain all the water from the chana and grind to a smooth paste. Add just 1-2 tsp of water, if needed, while grinding. I saved the water in which the chana was cooked and used that water. I also left the cooked chana in a colander for 10 minutes to ensure all water drains out. If the chana paste has water, you just have to cook it longer.
- Wash the Kala Chana well and soak it in 2 cups water for at least 4 hours or till they swell and become almost twice in volume.
- Making the Filling
- In a heavy-bottomed kadhai, over medium flame, heat 2 tbsp oil.
- Now, add the jeera and stir-fry for a few seconds.
- Next, add chopped onions and stir-fry till the onion pieces just start to brown. The onions should not caramalise just start to brown at the edges.
- Add ajwain and stir-fry for 2-3 seconds.
- If you are using kala chana:
- Add the ground kala chana paste, turmeric, and some salt.
- Stir-fry till the chana paste dries out a bit. The idea is that the if you make a ball of this filling, it should hold shape.
- Add the ground kala chana paste, turmeric, and some salt.
- If you are using Sattu (the filling may be a bit dry-ish):
- Add the Sattu, turmeric and salt.
- Fry till sattu starts to brown a bit.
- Finally, add the red chilli powder, amchur powder, and crushed Kasoori Methi.
- Mix well.
- Take the filling off the heat and let it cool.
- Making the Dough for the Covering (I did this while the filling is cooling)
- Mix the wheat flour, maida (if you are using it), salt and oil.
- Add a little amount of water at a time and knead into a firm yet pliable dough. If you are using only wheat flour, you will need to knead more that if there is maida.
- Set aside for 10 minutes.
- Making the Kala Chana aur Pyaaz ke Parathe
- Divide the filling into 4 portions. Roll each portion into a ball. If you are using Sattu, the ball may not hold shape. Don’t worry. Just make 4 equal portions.
- Divide the covering dough into 3 portions. Roll each portion into a ball.
- Take one portion of the covering dough and flatten it a bit.
- Using a floured surface, roll this portion into a circle about 5″ in diameter. I made the edges a bit thinner than the centre because this will be folded over the filling and we do not want one side of the paratha to be doughy, or then split open because it is too thin.
- Now, place one portion of the filling in the centre.
- Fold the edges of the covering over the filling and press gently to seal the edges. Ensure there are no cracks.
- Roll between your palms to form a ball.
- Flatten this stuffed ball a bit.
- Using a floured surface, gently roll this stuffed ball into a thick circle about 6″ in diameter. Ensure the surface does not crack because the stuffing will spill out.
- Over medium flame, heat a tava and spread some ghee on it.
- Place the Kala Chana aur Pyaaz Paratha on the hot tava and let it cook till the side touching the tava is nicely browned. Do not raise the heat because medium heat will give you a nice crisp finish and will also ensure that the covering is well cooked.
- Spread some ghee of the side facing up and flip the Paratha, and cook this side.
- Divide the filling into 4 portions. Roll each portion into a ball. If you are using Sattu, the ball may not hold shape. Don’t worry. Just make 4 equal portions.
- Serve the Kala Chana Aur Pyaaz ke Parathe hot with some cold dahi on the side.
Excellent recipe, Aruna….The filling and the parathas look so tempting…Thank you for sharing this yummy breakfast option. I will try it soon. ?????
Hi,
This looks wonderful. I will try this, for sure.
I have an easier version that I make. After mashing kale chane, I take all the other ingredients like yours but mix them in wheat flour to make dough. And no maida to have a healthier option.
I make the same kind of paranthe with the overnight soaked half urd daal called urd chilka , the husk gets separated , make a dough using the wheat flour and this husk with all the other ingredients. The white daal is used for daal recipes.
Thank you for compliment and the various ideas. I am very intrigued by the Udad Chilka Paratha. Do I have to getting grind the husk?