If you think aloo paratha is easy ,this is more easier,and nutritious.
Light and tasty,and can be served for breakfast or lunch.
You can use whole chick peas (brown/ white) or the broken lentil ( kadala parippu).
So let’s move on to the recipe now..!
For the filling
1 cup chick peas ( soaked overnight/ or sprouted )
3-4 green chillies
1 tsp cummin seeds
1/4 cup coconut ( optional)
1 tsp amchur powder( optional)
Salt to taste
Grind all the ingredients together.Add salt.Divide into equal portions.
Place on the prepared and rolled dough.Seal and lightly roll to make parathas.
Add a little oil in the griddle and cook on medium heat on both sides till done.
Serve with Mint chutney ,date chutney or any dip of your choice.
FOR THE PARATHA DOUGH
3 cups wheat flour
1/4 cup curd or cream
1 tsp sugar
water or whey water to bind
salt to taste
Bind all to a soft dough.Apply oil or ghee over dough .
Cover and allow to rest for minimum 15 minutes.
Divide into portions.Roll the dough into a chappathi.
Keep filling in the centre .Seal the edges and make into shapes you like.
You can fold into a square or a round.
Tip: To make flaky parathas you could fold into fours ,twice applying oil on each fold.
1. You could add spinach /coriander leaves while grinding the chick peas.
2. Ground spinach paste can be added to the paratha dough.
3.Leeks or spring onions can be added to the filling after it is ground.
4.Grated cheese can be added to the filling
5.Beaten egg can be added to coat the paratha.
6.Roasted or boiled minced meat can be added to the above filling.
I have given some of my suggestives for variations.
Do send in your suggestions and comments.!