My family's all-time favorite Paratha and channa-peas gravy. from my kitchen to you all. The recipe goes like this.
Ingredients
- Channa - 2 cups(washed and soaked for 6hrs)
- Dry Peas - 1 cup(washed and soaked for 6hrs)
- Bay leaves - 2 nos
- onion - 2 medium size
- Tomato - 1 large size
- Ginger-garlic paste - 1 1/2tbsp
- Turmeric powder - 1 tsp
- Chili powder - 1 tbsp (optional)
- Coriander Leaves - Handful (chopped)
Ingredients for dry roast Masala
- Dry red chilies - 4 nos
- Coriander seeds - 1 tbsp
- Cumin seeds - 1 1/2 tbsp
- Fennel seeds - 1 tbsp
- Ajwain - 1 tbsp
- Peppercorns - 1 tbsp
- Dry fenugreek leaves - 1 tbsp
- Bay leaves - 1 no
- Amchur powder - 1 tbsp
- Dry ginger - 1 tbsp
- Nutmeg powder - 1/2 tbsp
- Black salt - 1 tsp
- Salt - to taste
- Oil - as needed
For tempering
- Green chili - 2nos
- Coriander powder - 1/2 tsp
- Chili powder - 1/2 tsp
- Oil or ghee - 3-4 tbsp
Instructions
- Pressure cook the channa-peas mix to 4 to 5 whistle until 3/4th cooked and keep it aside.
- In a pan dry roast dry red chilies, coriander seeds, cumin seeds, fennel seeds, ajwain, peppercorns, dry fenugreek leaves, bay leaves until you get the aroma. Then, add the amchur powder, dry ginger, nutmeg, black salt to a mixie with the roasted ingredients and coarse grind.
- In a kadhai heat oil and splutter the bay leaves.
- Add the chopped onions and saute for 5minutes till light golden brown.
- Add the ginger-garlic paste turmeric powder and needed salt(remember we add salt to the channa) to the gravy, Cook for 4-5minutes.
- Add the chopped tomatoes and cook until the tomatoes are well cooked and form into a gravy.
- Then, add the 3 heaping tbsp of the grounded dry masala, 1 tbsp of red chili powder, and the coriander leaves to the gravy. if you feel the spice level is less after adding the masala. Mix it well with the onion-tomato gravy.
- Keep a 1/2 cup of the boiled channa-pea ina cup. then, add the rest boiled channa-peas to the gravy.
- Now, mash well the channa-pea which is in the cup and add it to the gravy, mix well. Let the gravy boil for 4-5minutes.
- Now, heat oil in the pan and splutter the green chili, coriander powder, and chili powder.
- Add the tempering on the top of the gravy.
- Serve hot with Paratha, naan, roti, chapati, or white rice, variety rice.
Ingredients for the Wheat Laccha Paratha
- Wheat flour - 2 cups plus more for spreading on the paratha.
- Oil - 3 tbsp plus more in a bowl for making the rolls
- Salt - as needed
Instructions
- Mix the flour with salt and oil. Slowly pour lukewarm water while stirring the flour to moisten it. Add just enough. water for the dough to come together. Bring all the flour into a ball and knead for 10 minutes till the dough feels soft.
- Pinch into large size balls and apply oil on the dough balls and rest it for a minimum of 30 minutes with a damp cloth.
- Roll out each ball as thin as possible. You could dust the work surface with flour to prevent the dough from sticking or lightly oil the surface.
- Spread about 1/2 tsp oil/ ghee on the rolled out dough. Use a pastry brush to brush the oil evenly on top. I prefer a pastry brush to get a light even coat of oil all over, you could use a spray bottle or just spread by hand.
- Hold the edges of the dough farthest from you at opposite ends and start pleating it, with the oiled side coming in contact with the oiled side. The pleats should be about 1 cm or so wide. Think Chinese fans or the pleats for a sari. As you work gather the pleats towards you and it will end as a thick piece of rope.
- Coil the rope loosely as in the picture with the oiled pleat openings facing the top.
- Or using a pizza cutter or a knife cut the rolled dough into long strips and gather together to form a roll.
- With the heel of the palm flatten it out into a disc.
- You could use a rolling pin as well. If using a rolling pin roll only in one direction from the center. Place the pin at the center of the disc and roll once either towards or away from you. Take the pin off and give the disc a quarter turn and repeat the process. This ensures the layers are kept apart as much as possible.
- Oil a hot griddle and place the paratha on top. Cook over medium heat until air bubbles seem to form. Drizzle a little oil (1/4 to 1/2 tsp) flip the paratha and cook on the other side.
- Once a few parathas are cooked gather them in your hands and gently shake the layers loose.
Tips
- The more you knead the dough the softer and fluffier the parathas will be.
- Add more oil to the dough will also make the paratha softer.
- When you soak the peas soak for 5 hrs not more than that because when you cook it in the pressure cooker it will be overcooked if you soak for longer hours. Whereas for the channa you have to soak it for more than 8 hours.
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