Kale chane ka parantha Recipe

Cooking Directions

• STEP 1.Soak black chickpeas overnight and cook until soft.
• STEP 2.Drain the cooked chickpeas and mash them with spices like red chili powder, cumin powder, and garam masala.
• STEP 3.Prepare the dough by mixing wheat flour, salt, and water.
• STEP 4.Divide the dough into small balls and roll out each ball into a small circle.
• STEP 5.Place a spoonful of the chickpea filling in the center of the circle and seal the edges.
• STEP 6.Roll out the stuffed dough into a parantha and cook on a tawa or griddle until golden brown and crispy.
• STEP 7.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• You can add chopped onions, green chilies, or coriander leaves to the filling for added flavor.
• Make sure to seal the edges of the parantha properly to prevent the filling from spilling out.
• Apply ghee or oil on both sides of the parantha while cooking for a crispy texture.

Storage and Serving

• Kale chane ka parantha can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat on a tawa or griddle before serving.
• Serve hot with yogurt, pickle, or chutney.