Kala Chana Aur Pyaaz ke Parathe: A Marwadi Recipe

Ingredients

• 1/2 Cup Kala Chana, Dried Black Chickpeas (See Note 1) ((~125 gms))
• 1 Cup Finely Chopped Onions ((~150 gms))
• 1 tsp Jeera, Cumin Seeds
• 1 tsp Ajwain, Carom Seeds
• 1/2 tsp Haldi, Turmeric
• 1 tsp Lal Mirch Powder, Red Chilli Powder
• 1 tsp Amchur Powder, Dried Mango Powder
• 1 tbsp Crushed Kasoori Methi
• 1 tbsp Oil
• Salt to Taste
• 3/4 Cup Gehun Atta, Whole Wheat Flour ((~110 gms))
• 3/4 Cup Maida, All-Purpose Flour (See Note 2) ((~115 gms) )
• 1 tbsp Oil
• Salt to Taste
• Water to make the dough
• Ghee for Roasting ((Vegans can use oil))

Instructions

1. 1

   --- Getting the Kala Chana Ready ---

2. 2

   Soak the Kala Chana in 1 cup water for at least 4 hours.

3. 3

   Drain the water. Add 3/4 cup water and pressure cook for 3 whistles or till the Kala Chane are mashable.

4. 4

   Drain the water from the chana and grind to a smooth paste. Add just 1-2 tsp of water, if needed.

5. 5

   --- Making the Filling ---

6. 6

   In a kadhai, heat 2 tbsp oil.

7. 7

   Add the cumin and stir-fry for a second.

8. 8

   Add chopped onions and stir-fry till they just start to brown.

9. 9

   Add ajwain and stir-fry for 2-3 seconds.

10. 10

    Add the ground kala chana paste, turmeric, and some salt.

11. 11

    Stir-fry till the chana paste dries out a bit. The idea is that the if you make a ball of this filling, it should hold shape. See Note 1.

12. 12

    Add red chilli powder, Amchur powder, and crushed Kasoori Methi.

13. 13

    Mix well and let the filling cool.

14. 14

    --- Making the Dough for the Covering ---

15. 15

    Mix together the wheat flour, maida, salt and oil.

16. 16

    Add a little amount of water at a time and knead into a firm yet pliable dough.

17. 17

    Set aside for 10 minutes.

18. 18

    --- Making the Kale Chana aur Pyaaz ke Parathe ---

19. 19

    Divide the filling into 4 portions. Roll each portion into a ball.

20. 20

    Divide the covering dough into 3 portions. Roll each portion into a ball.

21. 21

    Take one portion of the covering dough and flatten it a bit.

22. 22

    Using a floured surface, roll this portion into a circle about 5" in diameter. If possible, keep the centre thick and make the edges thin.

23. 23

    Place one portion of the filling in the centre.

24. 24

    Fold the edges over the filling and press the edges together so that there are no cracks.

25. 25

    Gently roll into a ball, and then flatten it a bit.

26. 26

    Using a floured surface, gently roll this stuffed ball into a thick circle about 6" in diameter. Ensure the surface does not crack because the stuffing will spill out.

27. 27

    Over medium flame, heat a tava, add some ghee and spread it. Vegans, please use oil.

28. 28

    Place the Paratha on the hot tava and let it cook till the side touching the tava is nicely browned. Do not raise the heat because medium heat will give you a nice crisp finish and will also ensure that the covering is well cooked.

29. 29

    Spread some ghee of the side facing up and flip the Paratha, and cook this side.

30. 30

    Serve the Kala Chana Aur Pyaaz ke Parathe hot with some Dahi on the side.