Ready to serve Green chana paratha with amul butter & mango pickle
Time taken : 30 minutes
Now fresh chana is available in the market. I had enjoyed it in my young days at Bangalore but i was surprised to see it in a cart for sale here in Manipal and was taken aback, since for the past 25 years i had hardly seen it any where here. I bought a few bunches and relished it pealing them recollecting my good old days at Bangalore. It is called “Kadle gida” in kannada. I then prepared stufffed paratha with the fresh green chana. It was so yummy as it was fresh.
What you need to have:
1. Fresh pealed chana – 1 cup
2. Chopped onion – 1/2 cup
3. Chili powder – 1/2 teaspoon
4. Turmeric powder – 1/2 teaspoon
5. Dhania-jeera powder – 1/2 teaspoon
6. Garam masala powder – 1/4 teaspoon(home made)
7. Ginger-garlic paste – 1/2 teaspoon
8. Chopped cilntro – 1 tablespoon(to garnish)
9. Lemon juice – 1/2 teaspoon
10. Cooking oil – 1 tablespoon
11. Cooking oil – 1 tablespoon
Fresh green chana bunch(Kadle gida)
What you do with what you have:
1. Just pluck of all the grains and again peal them and the green chana is as shown in the image-2 below
Pealed chana with other ingredients
2. Place a skillet with 1 tablespoon of cooking oil in it on low/medium flame. When heated add chopped onions and salt to it and fry till transparent. When done add ginger-garlic paste and stir well till fried. Later on add all powders in a row and give a strong stir.
All powders being added in a row to the fried onions
3. Just crush fresh chana in the mixer and add it to the fried onions and just give a strong stir , add lemon juice, chopped cilantro to make it a homogeneous mix and switch of the flame. Allow it to cool and make round balls.
Stuffing being shaped into round balls
Ingredients of outer dough:
1. Wheat atta – 1 cup
2. Salt – as per taste
3. Cooking oil – 1 teaspoon
Ingredients of the outer dough
4. In a wide bowl pour atta, salt, oil and mix well . Add water to it in steps to make a soft and paliable dough by kneading. Let it remain aside for about 15 minutes. Pinch out a lemon size ball from it and roll into a 4″ disc and place the round stuffing ball from step-3 on it and fold the edges and arrange it on a plate.
Paratha dough, pinched out ball, rolled roti on which stuffing is placed
Edges being closed and the ready to roast rolled roti
Rolled paratha being roasted
paratha being flipped and roasted on the reverse
Green chana paratha with mango pickle & amul butter
Time taken : 30 minutes
1. Make a paliable dough to roll the paratha without breaking open the stuffed ingredients.
2. Do not add water while grinding chana as the stuffing has to be soft.
3. Roll it to a medium thick roti for better texture and taste as well.