Chickpea paratha
Curries With Bumbi · ♥ 1.6K likes · 35.2K views · 11 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can canned chickpeas
- 254 g all-purpose flour (maida)
Discard the liquid from the canned chickpeas and let them sit in a colander so extra liquid drips off.
Blend the chickpeas very well in a food processor without adding water (or mash well with a potato masher).
- chopped coriander leaves (cilantro)
- 1 tsp ajwain (carom seeds)
- ¼ tsp turmeric powder
- ½ tsp amchur (dried raw mango powder)
- 1 tsp bhaja masala
- 1 tsp salt
Add chopped cilantro, crushed ajwain, turmeric, amchur, bhaja masala and salt.
Seasoning the chickpea mash
- ½ cup warm water
Add the flour little by little, mixing, and add warm water little by little until it comes together into one ball.
Adding flour and water gradually
- 1 tbsp oil
Add a tablespoon of oil and knead 10 to 15 minutes, stretching and folding, until soft but not sticky; dust with flour if sticky, sprinkle water if dry.
- 1 tsp oil
Coat with a teaspoon of oil and rest at least 15 to 30 minutes.
- flour
Oil the rolling pin and surface; roll each ball in the palms, dust lightly with flour and roll out evenly from the center outward, turning, not too thin or too thick.
Rolling out evenly
Heat a thick-bottomed pan on medium-high until fairly hot, then lower to medium-low and add the paratha.
Cooking on the pan
- ghee or oil
Flip when the surface changes color, flip again after a few seconds, brush with ghee or oil on both sides, and turn until brown spots form all around, adjusting the heat.
Place the hot parathas on a cooling wire so they do not get soggy, then keep in a box to stay soft.
Serving and storing