Spicy Chana Chaat Frankie Recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, pinch salt, kabuli chana (white chickpeas) - soaked overnight and boiled. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
28 steps- 1
To begin making Spicy Chana Chaat Frankie Recipe soak the chickpeas in water till overnight
kabuli chana (white chickpeas) - soaked overnight and boiled(1 cup)chaat masala powder(2 tablespoon) - 2
Boil the chickpeas in a pressure cooker with water, so that lentils are fully immersed
- 3
Pressure cook them for 30 minutes until they are cooked
- 4
Remove from the heat, wait until all the pressure is released naturally
- 5
Strain the chickpeas and keep 1 cup of the cooked water for later use
- 6
Heat a sauce pan on medium heat with oil, add ginger garlic that is chopped and fry for 1 minutes till it softens
inch ginger - chopped(1)cloves garlic - pound(4)onion - chopped(1)tomato - chopped(1)green chilli - chopped(1)sprig coriander (dhania) leaves - chopped(2) - 7
Add the cooked chickpeas, along with red chilli powder, turmeric power, chaat masala, cumin powder, sugar and salt
pinch salt(1)red chilli powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(2 tablespoon)chaat masala powder(2 tablespoon)sugar(1 teaspoon)salt - to tastegreen chilli - chopped(1) - 8
Give it a toss
- 9
At this point add the preserved water and cook until the water is all evaporated and you get a little wet gravy
- 10
Switch off the heat and add all the chopped vegetables along coriander leaves and give it a toss
inch ginger - chopped(1)onion - chopped(1)tomato - chopped(1)green chilli - chopped(1)sprig coriander (dhania) leaves - chopped(2) - 11
Check for salt and keep it aside
pinch salt(1)salt - to taste - 12
To make the parathasKnead the flour with water to form a firm dough
whole wheat flour(1 cup) - 13
Take a medium sized ball from the dough, dust some flour on to your rolling board and flatten the dough
whole wheat flour(1 cup) - 14
Start rolling the dough flat to form a big circle
- 15
Do not roll it too thin
- 16
With skillet on medium high heat, place one rolled out paratha on the skillet
- 17
After a few seconds you will notice an air pockets popping out
- 18
At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee
- 19
Using a flat spatula do a light pressing and turning motion to cook to the paratha
- 20
Flip to the other side and press and turn the paratha in a similar way
- 21
You will notice brown spots around the parathas and it will be slightly crisp
- 22
Remove from heat and place on a platter or serve hot
- 23
Continue the similar process with the remaining rolled portions and stack the cooked paratha
- 24
To assembleTake out one paratha, smear mustard sauce evenly and spoon the stuffing and place it on one side of the paratha and start rolling it tightly
- 25
You can wrap it tightly with an aluminum foil and cover it tightly
- 26
This will help you to eat the roll more conveniently
- 27
You can cut it in the middle and peel off the wrapper and pack it for your lunch box as well
- 28
Serve the Spicy Chana Chaat Frankie along with green chutney and some fresh Carrot Cucumber Tomato Salad by the side to enjoy your evening snack
kabuli chana (white chickpeas) - soaked overnight and boiled(1 cup)chaat masala powder(2 tablespoon)tomato - chopped(1)green chilli - chopped(1)
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Spicy Chana Chaat Frankie Recipe
A vegetarian North Indian Recipes recipe with whole wheat flour, pinch salt, kabuli chana (white chickpeas) - soaked overnight and boiled. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
28 steps- 1
To begin making Spicy Chana Chaat Frankie Recipe soak the chickpeas in water till overnight
kabuli chana (white chickpeas) - soaked overnight and boiled(1 cup)chaat masala powder(2 tablespoon) - 2
Boil the chickpeas in a pressure cooker with water, so that lentils are fully immersed
- 3
Pressure cook them for 30 minutes until they are cooked
- 4
Remove from the heat, wait until all the pressure is released naturally
- 5
Strain the chickpeas and keep 1 cup of the cooked water for later use
- 6
Heat a sauce pan on medium heat with oil, add ginger garlic that is chopped and fry for 1 minutes till it softens
inch ginger - chopped(1)cloves garlic - pound(4)onion - chopped(1)tomato - chopped(1)green chilli - chopped(1)sprig coriander (dhania) leaves - chopped(2) - 7
Add the cooked chickpeas, along with red chilli powder, turmeric power, chaat masala, cumin powder, sugar and salt
pinch salt(1)red chilli powder(1 tablespoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(2 tablespoon)chaat masala powder(2 tablespoon)sugar(1 teaspoon)salt - to tastegreen chilli - chopped(1) - 8
Give it a toss
- 9
At this point add the preserved water and cook until the water is all evaporated and you get a little wet gravy
- 10
Switch off the heat and add all the chopped vegetables along coriander leaves and give it a toss
inch ginger - chopped(1)onion - chopped(1)tomato - chopped(1)green chilli - chopped(1)sprig coriander (dhania) leaves - chopped(2) - 11
Check for salt and keep it aside
pinch salt(1)salt - to taste - 12
To make the parathasKnead the flour with water to form a firm dough
whole wheat flour(1 cup) - 13
Take a medium sized ball from the dough, dust some flour on to your rolling board and flatten the dough
whole wheat flour(1 cup) - 14
Start rolling the dough flat to form a big circle
- 15
Do not roll it too thin
- 16
With skillet on medium high heat, place one rolled out paratha on the skillet
- 17
After a few seconds you will notice an air pockets popping out
- 18
At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee
- 19
Using a flat spatula do a light pressing and turning motion to cook to the paratha
- 20
Flip to the other side and press and turn the paratha in a similar way
- 21
You will notice brown spots around the parathas and it will be slightly crisp
- 22
Remove from heat and place on a platter or serve hot
- 23
Continue the similar process with the remaining rolled portions and stack the cooked paratha
- 24
To assembleTake out one paratha, smear mustard sauce evenly and spoon the stuffing and place it on one side of the paratha and start rolling it tightly
- 25
You can wrap it tightly with an aluminum foil and cover it tightly
- 26
This will help you to eat the roll more conveniently
- 27
You can cut it in the middle and peel off the wrapper and pack it for your lunch box as well
- 28
Serve the Spicy Chana Chaat Frankie along with green chutney and some fresh Carrot Cucumber Tomato Salad by the side to enjoy your evening snack
kabuli chana (white chickpeas) - soaked overnight and boiled(1 cup)chaat masala powder(2 tablespoon)tomato - chopped(1)green chilli - chopped(1)
Rate this recipe
