Spicy Chana Chaat Frankie Recipe
Introduction:
Spicy Chana Chaat Frankie is a delectable and vibrant street food favorite that combines the hearty goodness of chickpeas (Kabuli Chana) with aromatic spices, wrapped in a soft, crispy paratha. This recipe is perfect for an evening snack or a quick lunch that can be packed in lunchboxes. With a delightful burst of flavors, this dish is sure to be a crowd-pleaser!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole wheat flour (for paratha) | 1 cup |
| Salt | To taste |
| Water | As needed |
| Kabuli Chana (Chickpeas) | 1 cup (soaked overnight and cooked) |
| Ginger | 1-inch piece, chopped |
| Garlic cloves | 4 cloves, minced |
| Red chili powder | 1 tablespoon |
| Turmeric powder | 1 teaspoon |
| Cumin powder | 2 tablespoons |
| Chaat masala powder | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Green chili | 1, chopped |
| Fresh coriander (cilantro) | 2 sprigs, chopped |
| Ghee or oil | For cooking paratha |
| Mustard sauce | As needed |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Instructions:
Step 1: Prepare the Kabuli Chana (Chickpeas)
- Soak the Kabuli Chana (chickpeas) overnight in water.
- The next day, transfer the soaked chickpeas to a pressure cooker with enough water to cover them. Cook for 30 minutes, allowing the pressure to naturally release.
- Once the pressure has released, open the cooker and separate the chickpeas from the water. Keep aside 1 cup of the chickpea cooking water for later use.
Step 2: Cook the Chana Mixture
- Heat a little oil in a saucepan. Add the minced garlic and chopped ginger to the pan and sauté for about 1 minute until fragrant.
- Add the cooked chickpeas to the pan along with red chili powder, turmeric powder, cumin powder, chaat masala powder, sugar, and salt. Stir everything together to coat the chickpeas with the spices.
- Pour in 1 cup of the reserved chickpea water and let it cook, stirring occasionally, until the water reduces and the mixture thickens. Once the water is almost evaporated, turn off the heat.
- Stir in the chopped onion, tomato, green chili, and fresh coriander. Set the filling mixture aside to cool.
Step 3: Make the Paratha
- In a mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead into a smooth dough.
- Divide the dough into medium-sized balls. Roll each ball into a flat, round paratha. Be sure not to roll it too thin.
- Heat a tawa (griddle) and place the rolled-out paratha on it. Cook it on both sides, applying a little ghee or oil until it becomes crispy and golden. Remove from the heat and set aside.
- Repeat this step for the remaining dough balls.
Step 4: Assemble the Chana Chaat Roll
- Take one paratha and spread a layer of mustard sauce on it.
- Place a generous portion of the cooked Kabuli Chana mixture on one side of the paratha.
- Roll up the paratha tightly, ensuring that the filling is securely wrapped inside.
Step 5: Serve
- Serve the spicy Chana Chaat Frankie with a side of fresh coriander-mint chutney and a cup of filter coffee for a perfect evening snack.
- This dish can also be packed in lunchboxes for a tasty and wholesome meal.
Tips:
- For a spicier kick, you can increase the quantity of green chilies or add some chopped green chutney to the filling.
- You can experiment with different sauces, such as tangy tamarind or sweet chutney, to complement the spicy chana mixture.
Enjoy the irresistible flavors of this Spicy Chana Chaat Frankie recipe that brings together the goodness of chickpeas with aromatic spices, all wrapped in a soft paratha. It’s a delightful treat that will leave everyone asking for more!
