Paratha are a very commonly made breakfast in North Indian/Punjabi families. Parathas, shallow fried in desi ghee, topped with loads of butter can make anyone feel hungry. But these days, everybody is getting calorie conscious, so the usage of butter and ghee has reduced, obviously affecting the taste of paratha.
I, rather than compromising on the taste, have reduced the consumption of parathas. Now this is not a routine breakfast, but is made on holidays only especially Sundays. During that time, everybody is at home and can enjoy hot parathas straight from tawa.
Being Punjabi, I make different types of stuffed parathas like all paratha, onion paratha, radish paratha, chana dal paratha etc, but had never made whole chana paratha. Once one of my friend had brought chana paratha that tasted awesome. It’s taste was different from chana dal paratha that I usually make. So I kept it in my to do list.
I’m in a habit of making black chana sprouts whenever I soak chana to make black chana curry. This time I thought of using those sprouts to make paratha. The parathas came out very crisp and delicious. Some left over stuffing was used to make paratha for my daughter’s tiffin next day.
Sending this recipe for blogging marathon under the theme ’lunch box recipes’.
I am sending this recipe for Blogging Marathon #79 Week 1 day 1