SPROUTED KALA CHANA PARANTHAS
Bold, robust, earthy….
They’re yummy eaten crisp and freshly made. But they also taste delicious when packed for lunch boxes or traveling, as they stay moist even hours after they are made!
Idea: my friend Kajal
Method:
To make the sprouted Kala Chana…
Wash and soak dry Black Chana overnight.
Next day drain and keep covered with damp cloth. Then leave to sprout for the next 3-4 days, rinsing a couple of times everyday. By the fourth day your black chana should have sprouted.
To make the filling…
Now pressure cook the sprouted black chana with salt till fork tender and drain any excess water left. Grind the sprouted and boiled Kale Chane in the chopper,
…to a smooth powdery paste.
Boil and mash potatoes till smooth.
Mix ground sprouted kale chane with equal quantity of boiled mashed potato.
Add finely chopped onions, minced ginger, green chillies, red chilli pwdr, amchur, and garam masala. Also add a generous measure of freshly chopped dhania.
Mix to combine.
Making the Parantha…
ivide into lemon size balls. Also divide your Parantha dough into similar size balls.
To make one Parantha. Take one ball of dough and split into two small balls.
Roll out each ball into very thin round circular rotis. Spread filling on one roti.
Apply a generous layer…
Place other roti on top and press to seal.
Using your fingers, gently pat to spread as much as you can.
Finally using a rolling pin…
spread into a smooth thin Parantha, taking care not to tear break the surface.
Transfer to a hot Tawa.
Cook using a little oil till golden.
Transfer to serving plate….if you lift and open the top layer of the Parantha, you can see the delicious filling inside…Mmmm!
You can also make kala chana slidersusing the same mix.
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