Growing up, this fresh protein rich bean was a staple in our North Indian household throughout winter. It tastes absolutely delicious just roasted in the pod for a few mins or in a curry. But my favorite was choliya stuffed flatbread or parantha. They are packed with nutrients – antioxidants, vitamins, folate and protein. Fresh, seasonal garbanzo beans can provide much more heart and other health benefits compared to the canned ones.
You can substitute with green peas if you cannot find them. But the taste of fresh green garbanzo is unique and do give it a try if you find them in your grocery store.
Choliya(Green Garbanzo beans) Parantha
Cuisine: North Indian, IndianDifficulty: Medium30
minutes40
minutesGreen garbanzo beans stuffed flatbread or parantha. It is a winter staple in north Indian cooking. Green garbanzo beans are nutrient dense and these stuffed paranthas make for a delicious lunch or dinner any day!
Ingredients
- For the stuffing
1.5 cups fresh green garbanzo beans
1 cup chopped fresh cilantro
2 inch piece of ginger
1 medium fresh turmeric (or 1 tsp turmeric powder)
1 tbsp cumin seeds
1 tbsp ajwain seeds
1 tbsp garam masala
1 tbsp amchur/dry mango powder (or 1 tbsp lemon juice)
1-3 green chillies (depends on how spicy you want the stuffing)
1 tbsp coriander powder
pinch of asafetida (optional)
Salt to taste
- For Whole grain dough
3 cups of multigrain atta / whole wheat flour
1 tbsp ajwain seeds
1 tsp salt
water as needed to knead the dough
Ghee, Butter or any oil as needed
Directions
- Roast the garbanzo beans in the oven @ 350 F for about 5-10 mins. Roast till a light color is seen on the beans.
- Once beans are cooled, grind them in a food processor with ginger, turmeric and green chillies till a coarse mixture is formed
- Add the chopped cilantro and rest of the spices. Mix and taste. Adjust accordingly and keep aside. Do not add salt as it will release moisture and make rolling the flat bread difficult.
- Make the dough. Let it rest for 15 mins or so. The dough should not be too soft but a little on the stiff side.
- Place a griddle on the stovetop at medium heat.
- Take small ball of dough (you get about 6-7 portions from 3 cups) and roll flat using a rolling pin. Sprinkle dry flour on the rolling surface when rolling the dough.
- In a small bowl take 1/4 cup of the stuffing and add couple of pinches of salt. Taste and adjust accordingly.
- Place the stuffing on the rolled dough and pinch the edges together to form a ball.
- Add dry flour and roll again till its about 1/8 to 1/4 inch thick. Refer the picture for thickness of the flatbread.
- Place the flatbread/parantha on the griddle and cook on medium heat for about half a min or so and turn it over. you should see brown specs on it. Cook on the other side till brown specs are formed. Using a silicone brush baste the top with ghee or oil and turn the flatbread. Repeat on the other side for a few seconds till the flat bread or parantha is cooked.
- Remove and serve with fresh butter or a bowl of plain yogurt.
- Enjoy!
Notes
- Will post the gluten free version and video soon 🙂
One Comment
Working at Walmart
Great article.