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.

black chana paratha

Sending this recipe for blogging marathon under the theme ’lunch box recipes’.

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Black Chana Sprout Paratha
Black chana sprout paratha makes a wholesome breakfast that is the perfect combination of carbs and proteins.
black chana paratha
Prep Time 10 min
Cook Time 20 min
Servings
parathas
Ingredients
Prep Time 10 min
Cook Time 20 min
Servings
parathas
Ingredients
black chana paratha
Instructions
  1. In a bowl, take whole wheat flour and salt.
  2. Add water slowly to knead a soft and pliable dough.
  3. Add 1 tbsp oil and knead again. Keep aside for 10-15 min.
  4. Pressure cook chana sprouts for 2 whistles.
  5. Grind cooked chana sprouts, once they cool down.
  6. Add chopped onion ginger, green chillies, coriander leaves, all spices and salt.
  7. Mix all the ingredients and check the seasoning. Adjust accordingly.
  8. Make balls out of the prepared dough.
  9. Roll dough into a small disc, place 1-2 tbsp of stuffing, for the edges to seal them.
  10. Dust with enough flour to prevent the dough from sticking and roll out a round shaped paratha
  11. Heat a tawa over medium heat, place paratha on hot tawa and cook for ½ min. Flip it over and apply ghee. Cook till brown spots appear on bottom surface.
  12. Flip it again and apply ghee. Cook and flip again till it is golden brown from both sides.
  13. Transfer to a serving plate and serve hot with some butter and green
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I am sending this recipe for Blogging Marathon #79 Week 1 day  1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79