Simple, practical, and full of everyday flavour, Chole Paratha Recipe (Chickpea Paratha) is a vegetarian Indian breakfast, main course made with whole wheat, salt, and oil in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 6 parathas
  • Category: Breakfast, Main Course
  • Cuisine: Indian

Ingredients

For Dough

  • 1 cup whole wheat (or multigrain flour)
  • salt (to taste)
  • 1 teaspoon oil
  • water (to knead)

For Stuffing

  • 1 cup cooked chana|chole|chickpeas
  • 2 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon chana masala (or garam masala)
  • 1/4 teaspoon ajwain (carrom seeds)
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon amchur powder (or lime juice (optional))
  • salt (to taste)
  • 2 tablespoon oil (or ghee to (cook parathas))

Method

  1. Place whole wheat flour in a bowl. Add salt and 1 teaspoon of oil. Add water and knead to a soft dough. Set it aside for 15 minutes while you prepare the chana filling.
  2. Take boiled chana in a bowl [Make sure there is no extra water] and mash it with a potato masher or the back of a spoon.
  3. Add coriander leaves, ajwain, red chili powder, garam masala or chole masala, turmeric powder, amchur powder, and salt to the mashed chana. Mix well and adjust the seasoning if needed.
  4. Divide the dough into six equal portions and shape them into balls.
  5. Take one ball and roll it into a small circular disc. Place about 2 tablespoons of the stuffing in the center. Fold the edges and seal them. Dust with some dry flour and roll the ball into a larger circle.
  6. Heat a tawa or skillet on medium heat. Place the paratha on the tawa and let it cook.
  7. Once you see bubbles forming, flip the paratha to the other side and drizzle some ghee or oil on top.
  8. Flip the paratha again and drizzle oil or ghee on the other side. Cook until both sides develop nice golden spots.
  9. Serve Chole parathas hot with curd, or pickle.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.