Chole ka Paratha is one recipe which suddenly stuck me when I didn’t have any vegetable to fill in my parathas for the next day tiffin. I thought why not to use then as a stuffing while we anyways use them in kababs like these. Infact they turned out really yummy.
Since I used spinach and beetroot in dough which are Iron rich, I avoided calcium rich curd to be served together. However a good chutney or even without any they taste delicious. I would highly recommend you to try these Chole ka Paratha as not just they are nutritious, easy but also hassel free to carry in tiffin. Infact you can make these with left over chole too, however I made them from scratch.
Using colourful dough of Spinach and Beetroot added more fun for my 8 year old who loved two coloured parathas in his tiffin box. If you too want to add this in your kid’s tiffin box, let go straight to the recipe of Chole ka Paratha.
Chole ka Paratha
Ingredients
- 2 cups Boiled Chickpeas
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 Green Chilli
- 1 tsp Channa Masala
- 1 tbsp Lemon Juice
- 1/2 tsp Cumin Seeds
- 1/2 cup Chopped Coriander Leaves
- 1 cup Whole wheat dough
- 2 tbsp Oil
- 1/2 tsp Red Chilli Powder
Instructions
Heat a pan and saute chopped green chilli, cumin seeds, ginger and garlic.
Next add boiled chickpeas and add seasonings like salt, cumin powder, red chilli powder and saute it on slow flame for 2-3 mins and then put off the flame and add lemon juice and let it cool.
Now put this in a mixer grinder and make a paste of it and then take it out in a bowl and add green coriander leaves. This is your stuffing ready for parathas.
Now simple heat the tawa and make small balls out of the dough and then stuff the channa filling and again roll it up into a ball.
Gently roll a paratha and with some oil cook it both the sides on the tawa. I have added spinach puree and beetroot puree in the dough for colourful parathas.