Hare Chane Ka Parantha
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Hara chana is a seasonal delight around this time of the year. It is also called as hora, choliya, fresh green chickpeas. Hara chana paranthas taste a bit different from the aloo gobi ones but are more flavourful, healthy and delicious. This is my personal favourite paranthas as i love the taste of hara chana and these paranthas are also easy to make. It goes best with yogurt and homemade aam ka achar.
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Ingredients
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Instructions
- In a bowl take wheat flour add in salt, oil and knead a soft dough with the help of water.
- Apply oil on the dough and cover it with a cloth and keep it aside for half an hour.
- For the filling- wash the hara chana nicely.
- In a pan take water and add the hara chana boil it for 10 mins.
- Once done strain out the water nicely.
- In a grinder add the hara chana and green chillies grind them to a coarse paste.
- Do not add water while grinding the hara chana.
- Take out the paste in a bowl.
- Next dry roast besan in another pan until it turns slightly aromatic and keep it ready.
- Heat 1 tsp oil in pan add cumin seeds and asafoetida then add grinded hara chana and cook for 3-4 mins.
- Add coriander powder, amchur powder, garam masala and salt cook for another 2-3 mins.
- Now add roasted besan mix it well and cook until the mixture is slightly dry.
- Once done let the mixture cool completely.
- For the paranthas- Take a big size portion of the dough and roll it into 3-4" diameter.
- Add 2-3 tbsp of the filling and start making the pleats so that you can seal the dough around the edges.
- Gently roll out the dough into 6" diameter.
- Carefully place it on a hot tawa and cook nicely from both the sides using ghee or oil.
- Serve them hot with yogurt and homemade aam ka achar.
Notes
The addition of besan is optional but it gives nice binding and flavour to the paranthas.
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Never used Hara chana for stuffing. I always use sprouts but next time I will try this version.