Cholia (Green chana) is a unique winter vegetable which you will hardly find in summers. It has now become readily available in market and people have started to know of it. Cholia parantha is one my favourites in Winter, I actually long for it in the summers too but since it is a seasonal vegetable it makes all the sense to consume it in the right season. Lets see how we make it!
Cooking Time
1 minute for each Parantha
Kitchen Standing Time
15 minutes
Servings
5 Parantha
Accompaniments
Butter (optional, vegan)
Ingredients
• 200 gms Green chana
• 1 chopped onion
• 1 cup wheat flour
• ½ TBSP Red chilli powder
• ½ TBSP Dry mango Powder
• Salt as per taste
• 1 TBSP Ajwain
• Ghee for making paranthas
Method
Step 1: Take Wheat Flour in a big bowl. Kneed into a dough. It has to be a regular dough, like we do to make chapatis.
Step 2: Wash the green chana nicely and let it dry for an hour.
Step 3: Once the green chana is dried, use a food processor to finely chop it down.
Step 4: Add onion and spices to the green chana.
Step 5: Take a piece of the dough and make a flat bread out of it. Add some chana mix to the parantha. Fold the bread into a potli kind shape and flatten it. It should not be thick at all.
Step 5: Heat the tawa and add ½ spoon ghee. Place the bread on hot tawa. Let it cook.
Step 6: Once the parantha is cooked from one side, turn it upside down. Let the other side cook well.
Step 7: Now add some ghee on the tawa to make the parantha crispy and cook well until brown.
Step 8: Serve hot with any butter/pickle/vegetable/chutney
Try this recipe and home and enjoy the lockdown! Happy Cooking!