serves
6
prep
30 minutes
cook
20 minutes
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 5.5 tbsp oil (any cooking oil of your choice)
- 1 onion, blended into a paste
- 2 cans of chickpeas
- 2 tbsp yoghurt
- 1 tbsp garlic paste.
- 1 tbsp each of red chilli powder, black pepper, cumin seeds, coriander powder, turmeric powder and Kashmiri chilli powder
- 3 tbsp butter
- Sliced green chillies and coriander leaves, for garnish
For the paratha
- 2 cups plain flour
- 1 tsp salt
- 1 tsp cumin seeds
- 3 tbsp oil
- 4 tbsp ghee or butter, or to taste
Instructions
1. To make the channa (chickpeas), first heat the oil in a pan. Once heated, add the onion paste.
2. Once the onions are lightly browned, add the chickpeas and sauté for 5 minutes on high heat.
3. Add all the spices, yoghurt, garlic paste and mix well. Cook with lid on until the oil separates.
4. Top with the butter and garnish with green chillies and coriander leaves, if using.
5. To make the paratha (flatbread), add flour, salt, cumin seeds, oil and one-third cup of warm water into a pot or a dough mixer.
6. Slowly knead the dough by adding more water as you need – the dough should be very soft in consistency. When ready, roll the dough into small balls.
7. Spread 1 tbsp oil on a flat surface (you can use a chakla or a wooden cutting board). With a rolling pin, flatten the dough balls into thin circles or triangles, without using any dry flour.
8. Pre-heat a flat pan or skillet for 3-4 minutes, then place the flattened paratha dough on it.
9. Cook for 2-3 mins or until lightly browned, and at this stage, slowly add the ghee, using a spoon to spread it all around the paratha. Cook for another 2-3 minutes, then turn it over and repeat the same method until it is cooked through. Repeat with the remaining dough balls.
10. Serve the parathas hot with the channa curry on the side.
Note
You can swap out the homemade parathas for the frozen variety to make this an even quicker meal.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
