Hare Chane ka Paratha | Choliya Paratha | Green Chickpeas Paratha Recipe

During winters,the Indian vegetable markets would be flooded with various fresh vegetables and few seasonal ingredients.I usually love to cook with the seasonal ingredients as they are not only tasty they definitely add variety to your regular cooking.In winters we get fresh chickpeas,fresh green peas,avarekai(hyacinth beans),methi,sarson,red carrots and many other varieties.The only drawback with all these is they are time consuming to clean and shell them but its really worth for the taste and freshness of those items. I used to get various greens and beans when we were in Mumbai and I definitely miss it in Singapore now.

I had prepared this paratha last year when we were in Mumbai and somehow I could not post it and I am posting now as the season is still there in India.Shelling the fresh chickpeas is really time consuming but there is something that would not stop me buying when I spot these fresh beauties in the markets.Also, it is worth the effort when the end product tastes so nice.I had already posted Fresh Chickpeas Pulav(Choliya Pulao), Choliya-Paneer gravy and Aloo Choliya gravy in my blog, check out those interesting recipes and enjoy the seasonal produce to the fullest extent.I have got this paratha recipe from a dear friend and I had prepared this paratha with few changes in the recipe and I must say that this was really delicious.

If you are interested to check other paratha recipes - check them here.

• Palak Paneer Paratha
• Tofu Alu Paratha
• Paneer Bhurji Paratha
• Methi Aloo Paratha
• Mooli Paratha
• Palak Aloo Paratha
• Gobi Paratha

Hare Chane ke Paratha | Fresh Chickpeas Paratha Recipe:

Author: Prathibha | Yields: 5-6 Parathas

Prep time: 15 mins| Cooking time: 45 mins | Total time: 1 hr

Cuisine: North Indian | Category: Main Course - Paratha

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

1 cup fresh Chickpeas(Hare Chana/Choliya),shelled
1.5 tbsp Besan(Chickpea flour)

3-4 Green chillies

3/4" Ginger,optional

1 tsp Amchur(dried mango) powder

1 tsp Coriander powder

1/4 tsp Garam masala
1/2 tsp Cumin seeds
a pinch of Asafoetida

Salt to taste

2 tbsp Oil

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Method:

to make dough:

• Mix in the salt with wheat flour and add 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Grind fresh chickpeas with ginger and green chillies to a coarse paste in the mixie.Do not add water to grind the chickpeas.

• Dry roast besan in another pan until it turns slightly aromatic and keep it ready.
• Heat 1-2 tbsp of oil in a kadai and add cumin seeds and asafoetida and then add ground chickpeas and fry nicely for 3-4 mins.

• Add coriander powder, amchur powder, garam masala and salt and fry for another 3-4 mins.

• Now add roasted besan and mix it nicely and fry until the mixture is slightly dry.
• Cool the mixture and keep it ready.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and roll the dough into 3-4" diameter roti.

• Place 3-4 tbsp filling and start doing the pleats so that you can seal it by gathering the dough around the edges like how it is shown in the picture.
• You can pinch and remove extra dough at the center and turn it and slightly flatten it and dip in the dry flour and place on the rolling board.

• Gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
• Carefully place it on the hot tawa and fry it until you see small brown patches on one side and flip to the other side.

• Apply oil/ghee generously and roast on the other side.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with Aam ka Achar, Mirch ka Achaar, Mixed Vegetable Achar, curd or masala dahi and sliced onions.

Notes:

1. You can avoid ginger and green chillies in the recipe and add red chili powder when you are adding other masalas.
2. You can follow the same proces to prepare fresh Green peas paratha.
3. The addition of besan is optional but gives a nice binding to the filling and also a nice flavor to it.

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