Chole ka Paratha recipe is a protein-rich, healthy, and nutritious Indian flatbread that is made from chickpeas or chana, a few spices, and whole wheat flour.
I mostly make this chole ka paratha when I have excess cooked chole that I use to make chole/channa masala curry and often pack this stuffed chana paratha for kids lunch box and some yogurt and pickle the next day.
Chole Paratha Ingredients
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour too.
- Chickpeas (chole): use cooked or canned chickpeas. I boiled the chickpeas in an instant pot pressure cooker. Chickpeas are easily available in your local grocery stores.
- Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives a nice flavor.
- Spices: red chili powder, turmeric powder, amchur powder, and chana masala powder (or garam masala) are used.
- Coriander leaves: fresh coriander finely chopped.
- Ghee or oil: I always prefer adding ghee for parathas, it makes parathas more soft and delicious.
How to Make Chole Paratha
Take whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Keep aside for 15 minutes until you make chana filling.
Take boiled chana in a bowl [Make sure there is no extra water] and mash it with a potato masher or with the back of a spoon.
Add coriander leaves, ajwain, red chili powder, garam or chole masala, turmeric powder, amchur powder, and salt. Mix well. Adjust if required.
Make balls from the dough. I was able to get six balls.
Take one ball and roll it into a small circular disc. Put about 2 tablespoon of the stuffing over it. Fold the edges and seal them—dust with some dry flour and roll the ball into a big circle.
Heat a tawa/skillet on medium heat and place the paratha and let it cook.
Once you see bubbles, flip to the other side and drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
Serve Chole/Chickpeas/chana paratha recipe with curd, pickle, raita, ketchup, or any gravy of your choice.
Tips & Variations
- The chole should be cooked in such a way that it should be soft but not mushy. Once the pressure is released, if there is excess water in the chole, drain the water fully and then mash 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 Series Posts
Chole Paratha + Onion Raita + Mixed Fruits
More Chickpea Recipes
- Chickpea Coconut Curry
- Beetroot Chickpea Stir Fry
- Chana Masala
- Chickpeas Biryani
- Chickpea Cucumber Salad
- Chana Chaat
More Paratha Recipes
- Paneer Paratha
- Aloo Paratha
- Avocado Paratha
- Makhana (Lotus Seeds) Paratha
- Palak Paneer Paratha
- Lauki (Bottle Gourd) Paratha
- Zucchini Carrot Paratha
- Drumstick Leaves Paratha
Chole Paratha Recipe (Chickpea Paratha)
Ingredients
Measuring cup used 1 cup = 250ml
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 tablespoon 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
- Take whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Keep aside for 15 minutes until you make chana filling.
- Take boiled chana in a bowl [Make sure there is no extra water] and mash it with a potato masher or with the back of a spoon.
- Add coriander leaves, ajwain, red chili powder, garam or chole masala, turmeric powder, amchur powder, and salt. Mix well. Adjust if required.
- Make balls from the dough. I was able to get six balls.
- Take one ball and roll it into a small circular disc. Put about 2 tablespoon of the stuffing over it. Fold the edges and seal them—dust with some dry flour and roll the ball into a big circle.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook.
- Once you see bubbles, flip to the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Chole paratha recipe with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
- The chole should be cook in such a way that it should be soft but not mushy. Once the pressure is released, if there is excess water in the chole, drain water fully and then mash the chole.
- You can use canned chickpea as well.
- You can add finely chopped mint (pudina) for extra flavor.
Nutrition
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