Chole Paratha Chickpeas Paratha

These stuffed chana parathas are protein-rich and nutritious, making them a healthy option for kids’ lunch boxes. Serve them with homemade yogurt and pickles for a complete meal. I often make Chole Paratha when I have excess cooked chole left over from making chana masala curry. If you like chickpeas, then check out more Chickpea Recipes

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Chana Paratha Ingredients

Wheat flour: I used whole wheat flour. You can also use multigrain flour too. Chickpeas (chole): Use cooked or canned chickpeas. I boiled the chickpeas in an instant pot pressure cooker. Chickpeas are easily available in your local grocery stores. Ajwain (carrom seeds): Crush the ajwain before adding it to the paratha. It gives a nice flavor. Spices: I used red chili powder, turmeric powder, amchur powder, and chana masala powder (or garam masala). Coriander leaves: fresh coriander, finely chopped. Ghee or oil: I always prefer cooking parathas with homemade ghee, it makes parathas more soft and delicious.

How to Make Chole Paratha

Place whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Set it aside for 15 minutes while you prepare the chana filling. Take boiled chana in a bowl [Make sure there is no extra water] and mash it with a potato masher or the back of a spoon. Add coriander leaves, ajwain, red chili powder, garam masala or chole masala, turmeric powder, amchur powder, and salt to the mashed chana. Mix well and adjust the seasoning if needed. Divide the dough into six equal portions and shape them into balls. Take one ball and roll it into a small circular disc. Place about 2 tablespoons of the stuffing in the center. Fold the edges and seal them. Dust with some dry flour and roll the ball into a larger circle. Heat a tawa or skillet on medium heat. Place the paratha on the tawa and let it cook. Once you see bubbles forming, flip the paratha to the other side and drizzle some ghee or oil on top. Flip the paratha again and drizzle oil or ghee on the other side. Cook until both sides develop nice golden spots. Serve Chole parathas hot with curd, or pickle.

Tips & Notes

The chickpeas should be cooked until soft but not mushy. Once the pressure is released, if there is excess water in the chole, drain it completely before mashing the chole. You can use canned chickpeas as well. You can add finely chopped mint (pudina) for extra flavor.