Hare Chane Ka Parantha

4.20 from 6 votes

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsBreakfast, Brunch, Lunch
Servings 2


  • For the dough- 1 1/2 cups wheat flour
  • 2 tsp oil
  • Salt
  • Water
  • For the filling- 1 1/2 cup hara chana
  • 1.5 tbsp besan
  • 3-4 green chillies
  • 1 tsp amchur powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • Asafoetida - 1 pinch
  • Salt
  • Oil/ghee for cooking
  • Butter for serving


  • 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.


The addition of besan is optional but it gives nice binding and flavour to the paranthas.

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4.20 from 6 votes

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Prabhleen Kaur
Prabhleen Kaur

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