Name: Hare Chane Ka Parantha recipe by Prabhleen Kaur at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: For the dough- 1 1/2 cups wheat flour; 2 tsp oil; Salt; Water; For the filling- 1 1/2 cup hara chana; 1.5 tbsp besan; 3-4 green chillies; 1 tsp amchur powder; 1 tsp Coriander powder; 1/2 tsp garam masala; 1/2 tsp cumin seeds; A pinch of asafoetida; Salt to taste; Oil/ghee for cooking; Butter for serving

ABOUT Hare Chane Ka Parantha RECIPE

Hara chana is a seasonal delight around this time of the year. Its also called hora, choliya, fresh green chickpeas. Hara chana paranthas taste a bit different from the aloo, gobi paranthas but are more flavourful and delicious. These go best with yogurt and homemade aam ka achar.

Ingredients Serving: 3

For the dough- 1 1/2 cups wheat flour
2 tsp oil
Salt
Water
For the filling- 1 1/2 cup hara chana
1.5 tbsp besan
3-4 green chillies
1 tsp amchur powder
1 tsp Coriander powder
1/2 tsp garam masala
1/2 tsp cumin seeds
A pinch of asafoetida
Salt to taste
Oil/ghee for cooking
Butter for serving

Instructions

In a bowl take wheat flour add in salt, oil mix it add water and knead a soft dough.
The dough should be softer than the chapati dough.
Apply oil on top of the dough and cover it with a cloth and keep it aside for half an hour.
For the filling- Wash the hara chana nicely.
In a pan take water and add the hara chana and boil it for 10 mins.
Strain out the water nicely
In a grinder add the hara chana and green chillies grind them to a coarse paste.
Do not add water while grinding the hara chana. Take out the paste in a bowl.
Dry roast besan in another pan untill it turns slightly aromatic and keep it ready.
Heat 1 tbsp oil in a kadai add cumin seeds and asafoetida and then add grinded hare chane and cook for 3-4 mins.
Add coriander powder, amchur powder, garam masala and salt cook for another 2-3 mins.
Now add roasted besan mix it well and cook untill the mixture is slightly dry.
Cool the mixture and keep it ready.
For the paranthas- Take a big lemon sized portion of the dough and roll it out into 3-4" diameter roti.
Add 3-4 tbsp of the filling and start making the pleats so that you can seal the dough around the edges.
Gently roll out the dough into 6" diameter.
Carefully place it on hot tawa and cook nicely from both the sides using generous amount of oil/ghee.
Serve them hot with yogurt and homemade aam ka achar.

Similar Recipes