Tawa Paratha with ChannaMasala

Tawa Paratha with ChannaMasala

Tasty and crispy Tawa Paratha is made with plain flour, stuffed with the paste of ghee and rice flour and then shallow fried in hot tawa. I choose Channa Masala as side dish for the paratha :)

Prep Time: 15-20 mins
Cooking Time: 20-30 mins
Makes: For 2
Shelf Life: 1 Day
Serving Suggestion:You can serve with fry keema or chicken khageena or Chana Masala.

Lets start with Tawa Paratha:

Ingredients for dough:

1. Milk – ½ cup
2. Ground sugar – 1 tbsp
3. Baking powder – ½ tsp
4. Flour – 2 cups
5. Ghee – 2 tbsp
6. Salt – ½ tsp
7. Egg – ½

Ingredients for paste:

1. Rice flour – 3 tbsp
2. Ghee – 3 tbsp

Mix rice flour and ghee and make smooth paste.

Method:

Mix ghee, sugar, egg, baking powder, milk and salt in flour and make dough with warm water, leave at least for 1 hour. Divide the dough into small balls, roll it and apply rice flour paste, then make rope . Now apply paste on rope as well. Then with a rolling pin, slightly roll it into a circle. Don’t press too hard and don’t roll it too thin. Place it in a skillet and cook it with some ghee. You can serve with fry keema or chicken khageena.But here I made Chana Masala. Really crispy and delicious paratha can be eaten with just a cup of tea.


CHANNA MASALA :
 Chickpeas also known as channa are very frequently use ingredient in Indian cuisine. This dish uses wonderful aromatic flavours such as cumin, coriander, fennels, gingers and lime

Prep Time: 15-20 mins
Cooking Time: 20-30 mins
Makes: For 2
Shelf Life: 1 Day
Serving Suggestion:You can serve with paratha,rice, naan or roti

 
Ingredients:

• Cooked Chickpeas » 700 gm
• Onion Large - Chopped » 1
• Cumin Seeds » 1/2 tsp
• Coriander Seed Crushed » 1/2 tsp
• Fennel Seeds Crushed » 1/2 tsp
• Tomato » 1 diced
• Root Ginger, Peeled and Chopped » 3/4 inch pieces
• Green Chilie Chopped (optional) » 1/2
• Fresh Lime Juice » 1/2 tsp
• Homemade Yogurt » 2 tsp
• Salt » to taste
• Fresh Coriander Stems » 2 tbsp
• Fresh Coriander Leaves » 2 tbsp
• Fresh Cream » 1cup

Method:

• Heat the oil in a large pan
• Add cumin seed, coriander seeds crushed and fennel seeds crushed, when they crackle add the diced onion and fry on high heat until golden brown
• Add the chopped tomatoes, stir well and cook for further 5 minutes
• Add ginger, fresh coriander stems,1 cup fresh cream, lime juice and chickpeas and cook further for another 5 minutes
• Plate and garnish with fresh coriander leaves
• Serves hot with paratha,rice, naan or roti