Chole With Lachha Paratha
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About Chole With Lachha Paratha
Sometimes, the best culinary inspiration comes from unexpected journeys. While passing through a highway, hunger led us to a roadside dhaba, where we savored a plate of chole that left a lasting impression. The robust flavors and comforting spices lingered with me long after the meal.
Motivated by that delicious experience, I recreated the same chole at home, pairing it with flaky lachha parathas. The hearty Kabuli channa, aromatic chole masala, tangy dry mango powder, and a hint of red chili create a symphony of flavors reminiscent of authentic street food, perfect for a satisfying brunch or a special treat anytime.
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Recipe Time & More
Ingredients
- 250 gm Kabuli Channa (soaked kabuli channa)
- 2 tsp Chole Masala (fresh grounded)
- 1 tsp Dry Mango Powder (dried)
- 1 tsp Red Chili Powder
- 2.5 leaves Bay Leaves (bay)
- 1/2 cup Onion Paste
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 2 tbsp Coriander (Dhania)
- 4 tbsp Oil (refine)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Over night soaked chole boil with 2 glasses water and 6-7 whistle.
- Take a cauldron heat add oil. Then add bay leaves, onion paste, ginger and garlic paste. Stir for a minute then add coriander powder, chilli powder, mango powder. Sprinkle with little water.
- Now add boiled chole and stir until mix together. Then add the remaining water and freshly grounded masala. Close the lid for the ten minutes.
- Close the flame add chopped coriander leaves. Serve with lachha paratha.
Recipe Notes
This recipe can be served with bhature/ paratha/ roti along with pickle or salad.
Additional Tips
- For extra depth of flavor, sauté the onion and garlic pastes until deeply golden and caramelized before adding the spices—this mimics the slow-cooked taste found in traditional dhaba-style chole.
- If you prefer a thicker, restaurant-style gravy, mash a small portion of the cooked channa with the back of a spoon and let it simmer for a few extra minutes.
- To achieve ultra-flaky lachha parathas, let the rolled dough rest for at least 15 minutes after layering and before the final rolling—this helps the layers separate beautifully when cooked.
- Garnish the chole with thinly sliced onions tossed in a dash of lemon juice and chopped fresh coriander for a street-food inspired presentation and added crunch.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 132kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 7.2g | Sodium: 855mg | Sugar: 1g
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Such a great recipe! Can’t wait to try it.
Such a great recipe! Can’t wait to try it.
Absolutely wonderful! Can’t wait to make it.
This looks divine! Can’t wait to make it.