Hare Chane ka Paratha | Choliya Paratha | Green Chickpeas Paratha Recipe

During winters,the Indian vegetable markets would be flooded with various fresh vegetables and few seasonal ingredients.I usually love to cook with the seasonal ingredients as they are not only tasty they definitely add variety to your regular cooking.In winters we get fresh chickpeas,fresh green peas,avarekai(hyacinth beans),methi,sarson,red carrots and many other varieties.The only drawback with all these is they are time consuming to clean and shell them but its really worth for the taste and freshness of those items. I used to get various greens and beans when we were in Mumbai and I definitely miss it in Singapore now.

I had prepared this paratha last year when we were in Mumbai and somehow I could not post it and I am posting now as the season is still there in India.Shelling the fresh chickpeas is really time consuming but there is something that would not stop me buying when I spot these fresh beauties in the markets.Also, it is worth the effort when the end product tastes so nice.I had already posted Fresh Chickpeas Pulav(Choliya Pulao), Choliya-Paneer gravy and Aloo Choliya gravy in my blog, check out those interesting recipes and enjoy the seasonal produce to the fullest extent.I have got this paratha recipe from a dear friend and I had prepared this paratha with few changes in the recipe and I must say that this was really delicious.

If you are interested to check other paratha recipes - check them here.

• Palak Paneer Paratha
• Tofu Alu Paratha
• Paneer Bhurji Paratha
• Methi Aloo Paratha
• Mooli Paratha
• Palak Aloo Paratha
• Gobi Paratha

Hare Chane ke Paratha | Fresh Chickpeas Paratha Recipe:

Author: Prathibha | Yields: 5-6 Parathas

Prep time: 15 mins| Cooking time: 45 mins | Total time: 1 hr

Cuisine: North Indian | Category: Main Course - Paratha

Ingredients:

for dough:

1 1/2 cups Wheat flour

Salt to taste

2 tsp Oil

Water,to mix

for filling:

1 cup fresh Chickpeas(Hare Chana/Choliya),shelled
1.5 tbsp Besan(Chickpea flour)

3-4 Green chillies

3/4" Ginger,optional

1 tsp Amchur(dried mango) powder

1 tsp Coriander powder

1/4 tsp Garam masala
1/2 tsp Cumin seeds
a pinch of Asafoetida

Salt to taste

2 tbsp Oil

Wheat flour,for rolling

Ghee and Oil,to roast parathas

Method:

to make dough:

• Mix in the salt with wheat flour and add 1 tsp oil and mix well.
• Add little water(if needed) and knead it into a smooth and soft dough.The dough should be slightly softer than the regular chapati dough for parathas as it will not only make easy to stuff the filling it will help in easy and even rolling of parathas.
• Apply oil on top of the dough and cover it and keep it aside for at least half an hour.

to make filling:

• Grind fresh chickpeas with ginger and green chillies to a coarse paste in the mixie.Do not add water to grind the chickpeas.

• Dry roast besan in another pan until it turns slightly aromatic and keep it ready.
• Heat 1-2 tbsp of oil in a kadai and add cumin seeds and asafoetida and then add ground chickpeas and fry nicely for 3-4 mins.

• Add coriander powder, amchur powder, garam masala and salt and fry for another 3-4 mins.

• Now add roasted besan and mix it nicely and fry until the mixture is slightly dry.
• Cool the mixture and keep it ready.

to make paratha:

• Pinch the dough and take a big size lemon sized dough and roll the dough into 3-4" diameter roti.

• Place 3-4 tbsp filling and start doing the pleats so that you can seal it by gathering the dough around the edges like how it is shown in the picture.
• You can pinch and remove extra dough at the center and turn it and slightly flatten it and dip in the dry flour and place on the rolling board.

• Gently roll it to a 6" disc of 1/2" thickness.You should not apply more pressure while rolling,so roll it gently.
• Carefully place it on the hot tawa and fry it until you see small brown patches on one side and flip to the other side.

• Apply oil/ghee generously and roast on the other side.
• Fry the parathas on both sides until you get crisp brown patches on both sides.

Serve them piping hot with Aam ka Achar, Mirch ka Achaar, Mixed Vegetable Achar, curd or masala dahi and sliced onions.

Notes:

1. You can avoid ginger and green chillies in the recipe and add red chili powder when you are adding other masalas.
2. You can follow the same proces to prepare fresh Green peas paratha.
3. The addition of besan is optional but gives a nice binding to the filling and also a nice flavor to it.

Technorati Tags: hare chane ke paratha, hara chana recipes, hara chana paratha, choliya recipes, choliya paratha, fresh chickpeas recipes, fresh chickpeas paratha, paratha recipes, seasonal recipes, winter recipes

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Aloo Choliya Recipe | Aloo Hara Chana | Hara Chana Recipes

Winters are here and the markets are full of fresh winter vegetables.Fresh Chickpeas is known as Choliya which is also called as hara chana in hindi and is available abundantly during winters.Though its time consuming to clean and shell the fresh Chickpeas but its really worth for the taste and freshness of these winter vegetables. My mom used to roast these fresh chickpeas in pods with salt until they turn slight black and the skin wilts.It used to be fun to shell out the chickpeas from the hot pods and eat them warm with a gossip session with the family members.

Aloo Choliya is popular in North India and is a must prepare winter delicacy. It can be paired with steamed or hot phulkas, but one needs to adjust the consistency of gravy. I usually prefer a thinner version when it is to be served with rice and a slightly thick and creamy version when served with rotis.The preparation process of Aloo Choliya is very similar to Aloo matar and is a very simple recipe which can be directly prepared in cooker.

I have posted few recipes with Choliya earlier - Choliya Paneer Curry and Choliya Pulao if you are looking out for few more interesting recipes with Choliya. You can even prepare a simple Choliya salad with tomato-onion which tastes delicious in its own way. Utilize this winter season and prepare various varieties with these fresh ingredients.

Check out various Winter recipes in my blog:

• Avarekaalu Benne Usli-Karnataka Style
• Fresh Chickpeas Paneer Gravy
• Hare Chane Ke Pulav | Fresh Chickpeas Pulao
• Sarson Ka Saag/Mustard greens Saag
• Pithikipappu/Mochai Beans Dal

Aloo Choliya | Potato-Fresh Chickpeas Curry Recipe:

Serves 2-3 | Author- Prathibha Garre

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Gravy/Sidedish

Ingredients:

2 Potatoes,diced into cubes

1 cup fresh Chickpeas/Choliya

1 Onion,sliced

2 Tomatoes,chopped

1/2" Ginger

4-5 Garlic cloves

1 tsp Red chilli powder

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/2 tsp Garam masala

1/2 tsp Amchur powder

1/2 tsp Turmeric powder

2 tbsp chopped Coriander leaves

1/2 tsp Cumin seeds

Salt,to taste

2 tbsp Oil

Method:

• Grind onions ,chopped tomatoes, garlic and ginger to a smooth puree.
• Heat oil in a pressure cooker and crackle cumin seeds.Add the ground Onion-tomato paste and fry until the masala leaves the oil over the edges.
• Add coriander powder, cumin powder, red chili powder, turmeric powder and fry a couple of minutes.
• Add fresh chickpeas and potato cubes and fry for 2-3 mins in the masala.
• Add salt, amchur powder,garam masala and few coriander leaves to it and fry for a minute.
• Add 1 cup water to it and pressure cook it for 2 whistles and reduce the flame and cook it for 8-10 mins.
• Once the pressure is down adjust the consistency of gravy- thin or thick.
• Garnish it with chopped coriander leaves.

Serve the curry hot with Steamed Rice or any Indian flat bread - Roti/Naan/Phulka/Chapathi.

Notes:

• If you want to serve it with rice- slightly prepare a thin gravy and if you want to serve with roti make it bit thick,in that case reduce the water in it.
• You can replace fresh green chickpeas with fresh peas in the recipe and follow the same process for a tasty fresh aloo matar gravy.
• One can even replace the potatoes with paneer in the recipe and make Choliya Paneer gravy.Both tastes nice in the recipe.

Technorati Tags: aloo choliya recipe, choliya recipes, hara chana recipes, aloo hara chana curry, potato fresh chickpeas gravy, fresh chickpeas recipes, sidedish for rotis, north indian recipes, gravy side dish, winter recipes

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Fresh Chickpeas Pulao | Hare Chane ka Pulav

I have posted Fresh Chickpeas Paneer Gravy some time back and I used the remaining chickpeas to make this delicious pulao.Pulaos are the most easiest one pot meal which I prepare on those lazy afternoons when I run out of ideas.

I usually take a easy route to make simple pulaos but when I am in a good mood I love to grind fresh masala which makes the pulao really aromatic.The addition of fresh coconut and marati moggu in the masala mixture makes it taste unique,it gives the taste of a typical Bangalore Darshini kind of pulaos.If you can get hold of fresh chickpeas do give a try this pulao definitely,if you do not find them you can use mixed vegetables or soya chunks or fresh green peas to make this aromatic pulao.

Fresh Chickpeas Pulao Recipe:

(Serves 2)

Ingredients:
1 cup Basmati Rice
2 cups Water

1 cup Fresh Chickpeas

2 Onions,sliced
8-10 Cashewnuts

2 tbsp Oil

1 tbsp Ghee

1 Bayleaf

Salt to taste

to grind:

1/4 cup freshly grated Coconut

3-4 Green Chillies

3-4 Garlic pods

3/4" Ginger

1/2 cup Mint leaves

1/2 cup Coriander leaves

1" Cinnamon stick

2-3 Cloves 

1-2 Marathi Moggu(optional)

Method:

• Make a coarse paste out of the ingredients mentioned under 'to grind' by adding little water.
• Clean the rice and soak it in water for 10 mins.
• In a pan/kadai heat oil and add bay leaf,cashewnuts and then add onions and fry it till it becomes soft and add all the fresh chickpeas and fry until its half cooked.
• Add the ground masala and fry well until the raw smell disappears.
• Add soaked and drained basmati rice and fry it for some time and add salt and fry it a bit and then add water.Now pour this mixture either into a rice cooker bowl and cook it until it is done.You can even pressure cook for 1 whistle and reduce the flame and cook it for 8-10 mins.

Serve hot with tomato onion raitha.

Notes:

1. The addition of pudina and corriander leaves adds a nice flavor to the pulav.
2. You can add mixed vegetables or fresh green peas instead of chickpeas in the recipe.
3. You can reduce the water to 1 3/4 cups to get still granular rice.
4. Marathi Moggu is a spice which looks similar to cloves and it adds a nice flavor to the pulao.If you do not get it you can avoid using it in the recipe.

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Fresh Green Chickpeas Paneer Gravy | Chholia Paneer Curry

During winters,the Vegetable markets would be flooded with various fresh vegetables and few seasonal ingredients.I usually love to cook with the seasonal ingredients as they are not only tasty they definitely add variety to your regular cooking.Now it is the season for fresh chickpeas,fresh green peas,avarekai(hyacinth beans),methi,sarson,red carrots and many other varieties.The only drawback with all these is they are time consuming to clean and shell them but its really worth for the taste and freshness of those items.

I had bought a kilo of fresh chickpeas recently which I had used in various curries,sabzis,pulaos and even stir fries.Today's recipe is a Chhlia Paneer gravy which I adapted from one of the Nita Mehta's books.The recipe is quite similar to a Matar paneer gravy just that matar is replaced with the fresh chickpeas,the only twist in the recipe is the addition of Tandoori masala at the end which definitely takes the gravy to a different taste level.Now on to the recipe.

Hare Chana Paneer Curry | Fresh Green Garbanzo-Paneer Gravy Recipe:

(Serves 2)

Recipe Source: Nita Mehta

Ingredients:

1 1/2 cups fresh green Chickpeas,shelled

3/4 cup Paneer cubes,cut into 1" pieces

2 tsp Coriander powder

3/4 tsp Red Chili powder

3/4 tsp Garam masala

1/2 tsp Turmeric powder

1 tsp Tandoori Masala

1/4 tsp Amchur(dried mango) powder

2 tbsp chopped Coriander

2 Black Cardamom

2 Cloves

1" stick Cinnamon

Salt to taste

3-4 tbsp Oil

to grind:

2 large Tomatoes

2 Onions,roughly chopped

1" Ginger

4-5 Garlic pods

Method:

• Grind Onion,tomatoes,ginger and garlic to a fine paste.
• Heat oil in a kadai and deep fry or shallow fry the paneer cubes to a nice golden brown color and drain them and drop them in a warm water until its usage.
• In a small pressure cooker pour the remaining oil and add black cardamom,cloves and cinnamon.
• Add the ground onion-tomato paste and fry until the mixture for 3-4 mins.
• Add red chili powder,amchur powder,turmeric powder,coriander powder,garam masala and salt and fry over medium flame until the mixture leaves the oil.It takes roughly 6-7 mins.
• Add shelled and washed  fresh green chickpeas and fry again for 4-5 mins.If the mixture becomes dry in between add a couple of tbsp of  water while frying,otherwise the masalas get burnt.
• Add 2 cups of water and pressure cook for 2 whistles.
• Once the pressure drops add the fried paneer cubes (squeeze slightly before adding) and tandoori masala and let it cook on low flame for 3-4 mins.
• Add chopped coriander and mix well.

Serve it hot with roti/chapati/Naan/Pulao.

Notes:

1. You can replace fresh green chickpeas with fresh peas in the recipe and follow the same process for a tasty fresh matar paneer.
2. One can even replace the paneer with potatoes in the recipe.Both tastes nice in the recipe.

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