Paratha wraps with chickpeas, pickled onions and raita

Paratha wraps with chickpeas, pickled onions and raita

Be the first to rate this recipe!
In app
Anzeige
Marlene Kupfer

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en
"This recipe was born on of one of those days when you end up raiding your pantry and it has gone through countless variations ever since. What always seems to be there, though, is a can of chickpeas, a few herbs, a jar of pickled onions, and at least one Indian spice blend waiting to be turned into something delicious. I also almost always have parathas tucked away in my freezer – flaky, buttery, and just delicious. Today we’re making them from scratch, because it’s much easier than it sounds and they freeze beautifully. In fact, I like to make a double batch so I can always keep a few on hand for future lunches. Once the bread is sorted, the rest is really just about bringing those pantry staples together. I like to fry the chickpeas with garlic, onion, and ginger and then season them generously. On top goes a quick salad of pickled onions and plenty of fresh cilantro for brightness and crunch. To balance everything out, I like serving it with a simple raita. It cools things down, adds a little creaminess, and ties everything together. The best thing about this dish is that it’s made up of building blocks that are just waiting to be adapted depending on what your pantry has to offer."
Difficulty
Medium 👍
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
185 g
flour
92½ g
ghee
120 ml
water (warm)
1
red onions
¾
limes
¼ tbsp
sugar
10 g
cilantro
5 g
mint
100 g
yogurt
⅛ tsp
ground cumin
200 g
canned chickpeas
½
tomato
½ clove
garlic
5 g
ginger
¾ tsp
tandoori masala
½ tsp
mustard seed
¼ tsp
ground turmeric
vegetable oil (for frying)
salt
pepper

Utensils

2 bowls, pastry brush, knife, cutting board, whisk, blender, colander, fine grater, frying pan, spatula, rolling pin, parchment paper

Nutrition per serving

Cal920
Fat51 g
Protein17 g
Carb95 g
Anzeige

  • Step 1/5

    For parathas, mix flour with a pinch of salt. Add some ghee and work in with your hands until a crumbly texture forms. Make a well in center and pour in warm water. Knead until a smooth dough forms. Brush with some ghee and let rest while preparing remaining components.
    • 185 g flour
    • 120 ml water (warm)
    • 7½ g ghee
    • salt
    • bowl
    • pastry brush

    For parathas, mix flour with a pinch of salt. Add some ghee and work in with your hands until a crumbly texture forms. Make a well in center and pour in warm water. Knead until a smooth dough forms. Brush with some ghee and let rest while preparing remaining components.

  • Step 2/5

    Cut onion into thin rings. Squeeze limes. Mix two thirds of lime juice with roughly same amount of water in a bowl. Add sugar and same amount of salt and whisk until dissolved. Add onion rings and set aside. Add some cilantro and mint to a blender together with yoghurt, remaining lime juice, cumin, salt, and pepper. Blend until smooth.
    • ½ red onion
    • ¾ limes
    • ¼ tbsp sugar
    • 2½ g cilantro
    • 5 g mint
    • 100 g yogurt
    • ⅛ tsp ground cumin
    • salt
    • pepper
    • knife
    • cutting board
    • bowl
    • whisk
    • blender

    Cut onion into thin rings. Squeeze limes. Mix two thirds of lime juice with roughly same amount of water in a bowl. Add sugar and same amount of salt and whisk until dissolved. Add onion rings and set aside. Add some cilantro and mint to a blender together with yoghurt, remaining lime juice, cumin, salt, and pepper. Blend until smooth.

  • Step 3/5

    Rinse and drain chickpeas. Finely grate or chop tomato, onion, garlic, and ginger. Heat some oil in large pan and sauté mixture until liquid has evaporated. Add chickpeas, season with salt and pepper, and fry for approx. 3–5 min. Add tandoori masala, turmeric, and mustard seeds and fry for another approx. 2 min.
    • 200 g canned chickpeas
    • ½ tomato
    • ½ red onion
    • ½ clove garlic
    • 5 g ginger
    • vegetable oil (for frying)
    • ¾ tsp tandoori masala
    • ¼ tsp ground turmeric
    • ½ tsp mustard seed
    • salt
    • pepper
    • colander
    • fine grater
    • frying pan
    • spatula

    Rinse and drain chickpeas. Finely grate or chop tomato, onion, garlic, and ginger. Heat some oil in large pan and sauté mixture until liquid has evaporated. Add chickpeas, season with salt and pepper, and fry for approx. 3–5 min. Add tandoori masala, turmeric, and mustard seeds and fry for another approx. 2 min.

  • Step 4/5

    Divide dough into 8 pieces. On a lightly floured work surface, roll out each piece very thinly. Once you can see through dough, brush each piece with approx. 1 tbsp ghee and lightly dust with flour. Roll up dough tightly from one side, then shape into a spiral. Cover with baking paper and roll out again to approx. 3 mm thickness. Repeat with remaining dough pieces.
    • 85 g ghee
    • rolling pin
    • parchment paper

    Divide dough into 8 pieces. On a lightly floured work surface, roll out each piece very thinly. Once you can see through dough, brush each piece with approx. 1 tbsp ghee and lightly dust with flour. Roll up dough tightly from one side, then shape into a spiral. Cover with baking paper and roll out again to approx. 3 mm thickness. Repeat with remaining dough pieces.

  • Step 5/5

    Place half of the rolled-out breads between layers of baking paper and freeze uncooked. Cook remaining breads one at a time in a hot pan for approx. 2 min. per side, until slightly translucent, puffed up, and layers have formed. Brush each side with a little more ghee while cooking. Top parathas with chickpeas and drizzle with mint sauce. Remove pickled onions from liquid and mix with remaining cilantro. Top wraps with salad and serve immediately.
    • 5 g cilantro

    Place half of the rolled-out breads between layers of baking paper and freeze uncooked. Cook remaining breads one at a time in a hot pan for approx. 2 min. per side, until slightly translucent, puffed up, and layers have formed. Brush each side with a little more ghee while cooking. Top parathas with chickpeas and drizzle with mint sauce. Remove pickled onions from liquid and mix with remaining cilantro. Top wraps with salad and serve immediately.

  • Enjoy your meal!

    Paratha wraps with chickpeas, pickled onions and raita

Tags

Anzeige

More delicious ideas for you

    Anzeige