Savory Chickpea-Stuffed Paratha: A Flavorful Indian Flatbread
30 minutes
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About Savory Chickpea-Stuffed Paratha: A Flavorful Indian Flatbread
Imagine biting into a warm, crispy flatbread bursting with savory spiced chickpeas. These Chickpea-Stuffed Parathas are more than just a delicious Indian staple; they're a versatile meal solution perfect for any time of day.The wholesome whole wheat and millet dough is expertly filled with a flavorful chickpea mixture, then rolled thin and pan-fried to golden perfection. Portable and packed with protein, these parathas are a satisfying choice for breakfast, lunch, dinner, or a quick snack.Follow our easy step-by-step instructions and helpful tips to create perfectly cooked, restaurant-quality parathas in your own kitchen.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Dough
- ¾ cup Whole Wheat Flour whole
- ¼ cup Millet Flour
- Salt to taste
- Water as needed
For the Chickpea Filling
- 1 tsp Carom Seeds
- 1 tsp Garlic chopped
- 2 tbsp Chilies chopped, green
- 1 tsp Turmeric Paste
- 1 tsp Ginger Paste
- 1 tbsp Onion Paste
- 1 tsp Garam Masala
- 2 tsp Dried Fenugreek Leaf
- 1 tsp Onion Seeds
- Salt to taste
For Cooking
- Sesame Seed Oil as required
Instructions
- In a large bowl, combine the whole wheat flour, millet flour, and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead for 2-3 minutes until smooth. This develops the gluten for a more elastic dough.
- Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll.
- Heat sesame seed oil in a pan over medium heat. Add the onion seeds and let them splutter. Add the chopped garlic and green chilies, sautéing until fragrant.
- Stir in the turmeric paste, ginger paste, and onion paste. Cook for 1-2 minutes until the raw smell disappears.
- Add the carom seeds, garam masala, kasuri methi, and salt. Mix well and cook for another minute until fragrant. Remove from heat and let the filling cool completely.
- Divide the dough into equal-sized balls. On a lightly floured surface, roll each ball into a thin circle.
- Place a spoonful of the chickpea filling in the center of each circle. Fold the dough over to form a semi-circle, pressing the edges to seal.
- Heat a griddle or flat pan over medium heat. Lightly brush with sesame seed oil. Cook each paratha for 2-3 minutes per side, or until golden brown and crispy, pressing gently with a spatula. Adding oil to the pan creates a crispy exterior.
- Serve the chickpea-stuffed parathas hot with yogurt or chutney.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder or hotter variety.
- If you don't have fresh cilantro, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 244kcalCarbohydrates: 48gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 84mgFiber: 3gSugar: 1gCalcium: 9mgIron: 3mg
Geeta Biswas
Articles: 919
3 Comments
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Absolutely delicious! Can’t wait to try it.
Looks so flavorful! Thanks for posting.
Great recipe! I’m eager to try it.