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.
1/2CupKala Chana, Dried Black Chickpeas (See Note 1)(~125 gms)
1CupFinely Chopped Onions(~150 gms)
1tspJeera, Cumin Seeds
1tspAjwain, Carom Seeds
1/2tspHaldi, Turmeric
1tspLal Mirch Powder, Red Chilli Powder
1tspAmchur Powder, Dried Mango Powder
1tbspCrushed Kasoori Methi
1tbspOil
Salt to Taste
For the Covering
3/4CupGehun Atta, Whole Wheat Flour (~110 gms)
3/4CupMaida, All-Purpose Flour (See Note 2)(~115 gms)
1tbspOil
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.
Keyword Kachori Paratha, Kala Chana aur Pyaaz ke Parathe, Paratha, Vegan, Vegetarian
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!