Ingredients:
1. Kabuli chana- 1 cup
2. Water- 2 cups
3. Butter- 1 spoon
4. Cumin seeds- 1 tbsp
5. Turmeric- pinch
6. Onion- 1
7. Ginger garlic paste- 1 tbsp
8. Tomatoes- 2
9. Salt- to taste
10. Chilli powder- 1 tbsp
11. Curry powder- 1 tbsp
12. Lemon juice- 1 tbsp
13. Coriander leaves- handful
Preparation Method:
1. Wash and soak kabuli chana for 7-8 hours. Pressure cook chana for 5-6 whistles. 1:2 ratio chana and water.
2. Heat kadai add butter, add cumin seeds, onion and saute for a minute. Add g-g paste, saute till raw flavor is gone.
3. Add turmeric powder, tomatoes and cook till tomatoes are mash and soft.
4. Add salt, chilli powder, chana. Mix properly and cook for 5-6 minutes.
5. Add curry powder mix well, cook 2-3 minutes.
6. Finally add lemon juice, coriander leaves, mix and turn of the flame.
7. Serve hot with puri, roti, naan.
Avocado Paratha:
Ingredients:
1. Multigrain flour- 2 cups
2. Avocado- 1
3. Salt- pinch
4. Water- as required for dough
5. Ajwain seeds- 1 tbsp
6. Oil- 1 spoon
Preparation Method:
1. In a mixing bowl add flour, mashed avocado, salt, ajwain seeds mix well with hands.
2. Add water as required amount and mix slowly. Make it a proper dough consistency.
3. Add oil and keep aside covering for 1 hour.
4. Make round balls of the dough. Prepare roti and fry it on a tawa.
5. You can use oil/ghee/butter for frying roti.
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