These days I have become quite irregular on the blog and the reason is same, about which I acquainted you all in my last post, Beetroot Lassi. But today my PC has returned in its full-fledged refreshed form (I hope so 😉 ) after continuous appeals and requests to it to “let me work on you… Please” 🙂 . I also supplied some lurings in the form of cool refreshments 😉 so that it would get refreshed easily and quickly. But my stubborn PC straightaway rejected to accept any. It wanted a lone place for few days to get calm down from exhaustion and it managed to seize it anyhow. It didn’t allow me to do any kind of technological stuff related to the blog in these past days. In that stint, I was not commanding it to execute accordingly rather it was showing its wish and I was compelled to follow it :(. However I gave it full stretch to get revitalized and get mended properly so that no hindrances follow in future due to some technical snag, I wish…. This instance reminded me of one aphorism “Science (technology/electronics) is a good servant but a bad master” or “Science is boon or bane”. This aphorism was given to us in schools to write an essay about it, either in favour or against but its inference is still a mystery. Each coin has got two sides. Similarly the thing is here. Everything goes well and smooth when things are under our control but they get worse when we get totally bound to them, things start mastering ourselves and there remains no flexible alternative to it. Likewise in this tech savvy modern world you can’t live your single day without electronics and daily required gadgets. A panicking situation is resulted without any most required gadget. Thus Science is mastering our lives and presenting itself as a bad master. In my thinking the question is hard to answer whether Science is boon or bane. It has got both sided valid supportive perspectives.
Okay let’s come to our very interesting topic of the day, Protein Paratha/Chna-Paratha/Green chickpea Paratha. I got deflected to some other topic involving so much twisting. Our today’s recipe is not that complicated; it’s simply easy, delicious and full of proteins. This post has been pending for few weeks due to some other in-between Posts with previously lined up recipes. I prepared this paratha quite few weeks back when Chickpeas was going off-season that’s why many of the chickpeas turned yellow due to ripening. Before that in late winters-spring, they were coming in whole lots in markets. But with those chickpeas I went for cooking Nimona (shared earlier, made with peas; but Nimona made with green chickpeas also tastes equally delicious). I wish I could take a snap of chickpeas enclosed in their pods and how cute they look when they remain attached to their shrub bunch. They are sold like this only with their whole shrub bunch. Before making something with them they are needed to be picked vigilantly, scrutinizing their whole intense bunch deeply…. hard task indeed 🙂 (or may be that looks to me only 🙂 ) to pick all without leaving any.
This time I didn’t want Nimona with them and became a bit reluctant to cook the same. So after two days of keeping in refrigerator, they start sprouting with their own moisture and cool surroundings. Seeing them sprouting, I made my mind to cook something healthy, hence proceeded for making flat-breads stuffed with green chickpeas’ filling. Sprouting makes legumes even more protein rich; highly vitamin, mineral and anti-oxidants-rich and conclusively become nutrients-powerhouses. Let’s have a look at the recipe-
Time Taken- For Preparation-10 min
For Cooking- 5-8 for 1
Whole Wheat flour- 2&1/2 cups
Green Chickpeas- 1 cup
Asafoetida- 1 pinch
Ginger- 1 inch (minced)
Green chillies- 2 (of 2, 1 finely chopped)
Carom seeds-1/2 tsp
Dry Mango Powder- 3/4 tsp
Oil- 2 tsp+ for greasing flat breads
Steps to follow-
- Knead wheat flour into soft smooth dough adding water as required. Put it aside.
- Take green chickpeas in a grinder along with garlic cloves and one green chilli. Grind them coarsely with no water.
- Heat 2 tsp of oil in a pan and add cumin seeds along with a pinch of asafoetida. Let them splutter.
- Add ginger, chopped chilli and carom seeds. Sauté them for one minute on low flame.
- Add in ground chickpeas with some salt and dry mango powder sprinkled over it. Stir cook until it becomes wholly dry and raw smell goes off.
- Take out in a bowl and green chickpeas’ filling is ready.
- Now divide your whole dough in small balls. Take one ball and round it to smoothen its edges.
- Make it hollow at the center and fill the chickpeas filling inside by pressing it deep.
- Close the ball’s opening rounding it with hands. Flatten it.
- Roll out this flattened ball with rolling-pin into a thin circle.
- Heat a flat pan and grease it with oil. Put this Chana Paratha on pan and cook it from both sides until it acquires golden brown spotted texture. Likewise make all Chana Paratha-s.
- Serve hot Chana-Parathas with chilled yogurt or chutney or pickle.