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Friday, October 8, 2010


Chickpeas(dry) - 3/4 cup
Salt - To taste
Red chilli powder - 1/2 tsp
Tumeric powder - 1/4 tsp
Channa masala powder - 1 tbsp
Roasted jeera powder - 1/2 tsp
Ajwain - 1 tsp
Coriander leaves(chopped) - 3 tbsp

Dough :
Wheat flour/atta - 1 1/2 cups
Maida/All purpose flour - 1/2 cup
Salt - 1 tsp
Oil - as required.

Soak chickpeas overnight and pressure cook until soft and mushy.
Mash the chickpeas and keep aside.
Heat oil(1 tsp) in a pan, add ajwain. When it sizzles, add salt, red chilli,tumeric,jeera powder,channa masala powder. Stir for a min without burning spices.
Add the mashed chickpeas and mix well with the spices. Turn off heat after 1-2 mins.
Add in the chopped coriander leaves and mix.
Divide the filling into 8-10 portions.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make 8-10 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.
Place a portion of filling on one disc and spread out evenly.
Place the other disc on top of this. Seall edges by pressing with hand.
Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

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