Missa Paratha | Kala Chana Paratha Roti | Chana Kala Paratha Recipe by Manjula

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein and fiber, while all-purpose flour is more economical.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a dairy-free alternative, while butter is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides protein while sour cream is a cost-effective substitute.

fenugreek leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more accessible and still adds nutrition.

Soak gram flour for 4 hours until it doubles in volume.

Blend soaked gram flour, green chilies, ginger, and about 1/4 cup of water until smooth.

Add asafoetida, salt, and cumin seeds to the blended mixture and mix well.

Gradually add whole wheat flour, starting with 1/3 cup, adjusting as needed to form a dough.

Knead the dough lightly and divide it into 6 equal parts, rolling them into balls.

Roll each ball in dry flour and flatten it to about 3 inches in diameter, adding a few drops of oil in the center.

Roll the flattened dough into a circle about 6 inches in diameter, using more dry flour if it sticks.

Heat a skillet over medium-high heat and check if it's ready by feeling warmth with your palm.

Place the rolled paratha on the skillet and wait for it to dry and form bubbles.

While the first paratha cooks, roll out the next one, using more flour if necessary.

Flip the paratha when it starts to dry and show bubbles, adding about 1 teaspoon of oil on top.

Press lightly on the paratha to ensure it cooks evenly and develops brown spots.

Once cooked, remove the paratha and repeat the process for the remaining dough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens