Chole ka Paratha is a protein-rich, healthy, and nutritious Indian flatbread made from chickpeas (chana), a few spices, and whole wheat flour.
If you are bored of eating the same paneer paratha or aloo paratha for breakfast, try these delicious Chana Parathas. These stuffed chana parathas are protein-rich and nutritious, making them a healthy option for kids school lunch box. Serve them with homemade yogurt and pickles for a complete meal.
I often make chole paratha whenever I have extra cooked chole left over from making chana masala.
If you like chickpeas, then check out more Indian Chickpea Recipes
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Chana Paratha Ingredients
- Wheat flour: I used whole wheat flour. You can also use multigrain flour too.
- Chickpeas (chole): Use cooked or canned chickpeas. I boiled the chickpeas in an instant pot pressure cooker.
- Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives a nice flavor.
- Spices: I used red chili powder, turmeric powder, amchur powder, and chana masala powder (or garam masala).
- Ghee or oil: I always prefer cooking parathas with homemade ghee, it makes parathas more soft and delicious.
How to Make Chole Paratha
Add 1 cup of whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Set it aside for 15 minutes while you prepare the chana filling.
Take 1 cup of boiled chana in a bowl (Make sure there is no excess water). Mash it using a potato masher or the back of a spoon.
Add the following ingredients to the mashed chana mixture:
- 2 tablespoons coriander leaves, finely chopped
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon chana masala or garam masala
- ¼ teaspoon amchur powder or lime juice (optional)
- salt to taste
Mix well and adjust the seasoning if needed.
Divide the dough into six equal portions and shape them into balls.
Take one ball and roll it into a small circular disc. Place about 2 tablespoons of the stuffing in the center. Fold the edges and seal them. Dust with some dry flour and roll the ball into a larger circle.
Heat a tawa or skillet on medium heat. Place the paratha on the tawa and let it cook.
Once you see bubbles forming, flip the paratha to the other side and drizzle some ghee or oil on top.
Flip the paratha again and drizzle oil or ghee on the other side. Cook until both sides develop nice golden spots.
Serve Chole parathas hot with curd, or pickle.
Serving Suggestions
Serve Chole parathas hot with curd, along with cilantro mint chutney and refreshing masala chaas. You can also pair it with your favorite curry of your choice.
Expert Tips
- The chickpeas should be cooked until soft but not mushy. Once the pressure is released, if there is excess water in the chole, drain it completely before mashing the chole.
- You can use canned chickpeas as well.
- You can add finely chopped mint (pudina) for extra flavor.
Also check my Kids Lunch Box Recipes Posts
Chole Paratha + Onion Raita + Mixed Fruits
Chole Paratha Recipe (Chickpea Paratha)
Ingredients
For Dough
- 1 cup whole wheat or multigrain flour
- salt to taste
- 1 teaspoon oil
- water to knead
For Stuffing
- 1 cup cooked chana|chole|chickpeas
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon chana masala or garam masala
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon amchur powder or lime juice (optional)
- salt to taste
- 2 tablespoon oil or ghee to (cook parathas)
Instructions
- Place whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Set it aside for 15 minutes while you prepare the chana filling.
- Take boiled chana in a bowl [Make sure there is no extra water] and mash it with a potato masher or the back of a spoon.
- Add coriander leaves, ajwain, red chili powder, garam masala or chole masala, turmeric powder, amchur powder, and salt to the mashed chana. Mix well and adjust the seasoning if needed.
- Divide the dough into six equal portions and shape them into balls.
- Take one ball and roll it into a small circular disc. Place about 2 tablespoons of the stuffing in the center. Fold the edges and seal them. Dust with some dry flour and roll the ball into a larger circle.
- Heat a tawa or skillet on medium heat. Place the paratha on the tawa and let it cook.
- Once you see bubbles forming, flip the paratha to the other side and drizzle some ghee or oil on top.
- Flip the paratha again and drizzle oil or ghee on the other side. Cook until both sides develop nice golden spots.
- Serve Chole parathas hot with curd, or pickle.
Notes
- The chickpeas should be cooked until soft but not mushy. Once the pressure is released, if there is excess water in the chole, drain it completely before mashing the chole.
- You can use canned chickpeas as well.
- You can add finely chopped mint (pudina) for extra flavor.
Nutrition
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