While potato, bathua, spinach, paneer, and cauliflower flatbreads are common choices for breakfast, have you ever tasted the delicious Chana Komaai paratha? If not, it is time to try something new and healthy for your morning meal. These flatbreads are not only exceptional in taste but also very simple to prepare. Made with boiled chickpeas, finely chopped onions, garlic, and traditional Indian spices, these parathas can easily be enjoyed for breakfast, lunch, or dinner.
Chickpeas are packed with protein and fiber, which keep the body energized throughout the day. According to Dholpur homemaker Prabha Sharma, here is the easiest and quickest way to make Chana Komaai parathas at home.
Ingredients Required For Chana Komaai Paratha
The essential ingredients needed for this recipe include
- Chickpeas: The main ingredient of the stuffing.
- Onion: Finely chopped.
- Garlic: 5 to 6 cloves, coarsely crushed.
- Green Chillies: Finely chopped as per taste.
- Spices: Cumin seeds, turmeric powder, coriander powder, red chilli powder, and salt to taste.
- Others: Desi ghee and soft kneaded wheat dough.
Step-By-Step Preparation Method
To make Chana Komaai parathas, first soak the chickpeas in water for about 4 to 5 hours. After soaking, drain the water and transfer the chickpeas to a pressure cooker along with a spoonful of salt, cooking them for up to three whistles. Once boiled, grind the chickpeas coarsely in a mixer. Next, place a pan on the stove and heat two spoons of ghee. Once the ghee is hot, add cumin seeds for tempering, followed by garlic, onions, and green chillies, sautéing until they turn light golden.
After that, mix in the turmeric powder, coriander powder, red chilli powder, and salt. Cook all the spices well, then add the ground chickpeas and sauté on a low flame for 5 minutes. The delicious chana komai stuffing for the flatbreads is now ready.
Rolling And Roasting The Parathas
Knead wheat flour with water to make a soft dough and let it rest covered for 5 minutes. Take small portions of the dough and roll them out slightly. Place the prepared chickpea stuffing in the center of the dough ball, seal the edges properly, and roll it out into a round paratha. Place the paratha on a hot griddle, apply desi ghee on both sides, and roast it until it turns golden and crispy.
Serve these piping hot Chana Komaai parathas with tangy potato curry, spicy garlic and tomato chutney, or chilled curd. These flatbreads make a wonderful and nutritious option for children school lunchboxes or when serving guests at home.
