Tuesday, 7 April 2015


Kale Chane Ke Parathe / Black Gram Stuffed Flat Bread


For stuffing:
Black Gram/Kala Chana  - 2 cups, soaked overnight, boiled
Potatoes                          - 1 cup boiled and mashed
Ginger Paste                    - 1 tspoon
Green Chili paste              - 1 tspoon
Gram Flour/Besan           - 2 tblspoon
Salt                          - to taste
Amchoor                         - 1/2 tspoon
Garam Masala                  - 1/4 tspoon
Coriander Powder             - 1 tspoon
Asafetida                         - a pinch
Oil                                  - 1 tblspoon + few tblspoons for frying

For Paratha Dough:
Whole Wheat Flour - 2 cups
Oil                           - 1 tblspoon
Salt                          - to taste
Water                       - to knead the dough


Making Dough & Stuffing:

Soak the Black Grams overnight.
Mix all the ingredients under "For Paratha" section in a deep mixing bowl.
With the help of the water knead it to a smooth pliable dough. Keep the aside with a damp tea-towel on top.
Now we will start with the stuffing for these parathas.
Wash the soaked black grams and boil them in a pressure cooker. Now blend them into a puree in a blender.
Do not add too much water and make it runny. It should be made into a paste.
Boil and mash the potatoes.
In heavy bottomed pan, heat 1 tblspoon of oil and add asafetida to it.
Now add gram flour to it. roast it well.
Now add all the dry spices, Amchoor, Coriander powder, Garam Masala and salt. Roast well.
Now add Ginger and Chilli paste, mix well.
Add in the black gram paste to it and roast very well for 5-7 minutes, until everything is well mixed and the moisture is totally gone from the paste.
Keep the stuffing aside and let it cool down completely. Once cooled down, make equal size 8-10 balls out of it.

Assembling the paratha:

Knead the dough again to smooth it out and divide it into 8-10 equal portions. Make smooth ball and flatten it out.
Take one flatten dough ball, roll into 2-3 inch diameter circle.
Put the stuffing ball inside and seal it by pinching the edges together into the centre.
Flatten it again using your palms and roll into 5-6 inch diameter circle.
Dust the dry flour to make the rolling easy.
Heat the tawa/griddle to fry the paratha.
Fry the paratha on hot tawa/griddle, flip it few times for even frying of Paratha.
Repeat the same process for all the Paratha.

Serve the Paratha with Pickle, Green Chutney and Veggie Raita.

No comments:

Post a Comment