Chickpeas Parathas - 1

We love parathas, I also find making kids lunchboxes (with some kind of protein) a big challenge every day. Today I had soaked chickpeas, so I decided to make these chickpeas parathas for their lunchbox. These were delicious and full of nutrients.

I never use canned chickpeas. So I soak them fresh and make any dishes. If I forget to soak them beforehand, I soak them for an hour or two in hot water or put them in instantpot on yogurt mode for couple of hours. Then cooking them for couple of whistles in pressure cooker yields soft chickpeas. Use the cooked ones for this Chickpeas paratha or any other curries.

Ingredients: 2 cups cooked chickpeas 2 cups wheat flour 2 tbl spn mozerella cheese (optional) 2 tbl spn coriander leaves 1 tea spn chilli powder 1/2 tea spn garam masala 1/2 tea spn chaat masala Ghee Oil Salt Method: Make a loose dough with wheat flour, water, salt. Knead very well by adding a little oil. Leave it aside for atleast 30mins. Soak chickpeas overnight and pressure cook them. Grind them (without any water) to a smooth paste. Add salt, spices, cheese and coriander leaves. Mix it very well. Make balls from the mixture. Stuff the chickpeas balls in the dough. Carefully roll them into parathas. Roast on hot tava applying enough ghee. Serve hot with pickle or any other side. Makes about 4-5 parathas Preparation time : 30mins

Chickpeas Parathas - 2 Chickpeas Parathas - 3 Chickpeas Parathas - 4

Years ago, I discovered an Omlet pulao recipe and have since experimented with various modifications. Now, I’ve perfected a version that my family loves, which I’d like to share for future use. I usually make this on busy weekdays for a delicious dinner. Serve with a raita and a simple salad for a complete meal.

Chickpeas Parathas - 5

Omelette Pulao Recipe:

Ingredients:

  • 1 cup basmati rice
  • 1 can thick coconut milk
  • 2 cardamom pods
  • 2 cloves
  • 1 tsp chili powder
  • 1 tea spn garam masala
  • 1 tea spn fresh garlic-ginger paste
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • Oil
  • Coriander leaves for garnishing For Omlet:
  • 2 eggs
  • 1/2 tea spn chilli powder
  • 2 tbl spn onion
  • Oil
  • Coriander leaves
  • Salt

Method:

  1. Heat oil in a pan and add cardamom and cloves.
  2. Add onion and ginger-garlic paste and fry for few minutes.
  3. Add chopped tomato; cook until it turns mushy.
  4. Stir in chili powder and garam masala; fry briefly.
  5. Add washed basmati rice to the pan(if needed, add more water); stir-fry for few minutes.
  6. Pour in coconut milk, season with salt, and cook till rice is done.
  7. Garnish with coriander leaves.
  8. Prepare an omelette using eggs, coriander leaves, chili powder, and chopped onion; cut into small squares once cooked.
  9. Mix omelette pieces into cooked rice gently before serving.