Spicy Chana Chaat Frankie Recipe
Description:
Spicy Chana Chaat Frankie is a flavorful, vegetarian snack that wraps a spicy chickpea filling inside a warm, soft whole wheat paratha. The chickpeas, or kabuli chana, are cooked with a mix of aromatic Indian spices, giving them a deep and bold flavor. A tangy, crunchy combination of freshly chopped onions, tomatoes, and green chilies adds freshness to each bite, while the mustard sauce smeared on the paratha provides a zesty kick. This delicious dish is perfect for a snack or light meal.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients:
For the Paratha:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Salt | 1 pinch |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked overnight and boiled) |
| Ginger | 1 inch (chopped) |
| Garlic | 4 cloves (pounded) |
| Red Chilli Powder | 1 tablespoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Cumin Powder (Jeera) | 2 tablespoons |
| Chaat Masala Powder | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Onion | 1 (chopped) |
| Tomato | 1 (chopped) |
| Green Chilli | 1 (chopped) |
| Coriander (Dhania) Leaves | 2 sprigs (chopped) |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Yield: 4 Servings
Instructions:
-
Prepare the Chickpeas:
- Begin by soaking the kabuli chana (white chickpeas) in water overnight.
- Once soaked, drain and transfer them to a pressure cooker. Add enough water to fully immerse the chickpeas.
- Cook under pressure for about 30 minutes, or until the chickpeas are soft and tender.
- After cooking, allow the pressure to release naturally. Drain the chickpeas, reserving 1 cup of the cooking liquid for later use.
-
Cook the Spicy Filling:
- Heat a saucepan over medium heat and add a small amount of oil.
- Add the chopped ginger and garlic to the pan and sauté for about 1 minute, until fragrant and softened.
- Add the boiled chickpeas to the pan along with red chili powder, turmeric powder, chaat masala, cumin powder, sugar, and salt. Toss the mixture well to coat the chickpeas with the spices.
- Pour in the reserved cooking liquid and allow it to cook for a few minutes, stirring occasionally, until the liquid evaporates and a slightly wet gravy forms.
-
Prepare the Vegetables:
- Once the chickpeas are cooked and the spices have melded together, remove the pan from the heat.
- Add the chopped onions, tomatoes, green chilies, and fresh coriander leaves. Toss everything together until the vegetables are well combined with the chickpea mixture.
- Taste the mixture and adjust the seasoning if necessary. Set the stuffing aside to cool slightly.
-
Make the Parathas:
- In a large bowl, combine the whole wheat flour and salt.
- Gradually add water to form a soft dough, kneading it until smooth.
- Divide the dough into small balls and roll each ball into a flat circle, about 6 inches in diameter.
- Heat a tawa or flat pan over medium-high heat. Cook each paratha, one at a time, until golden brown on both sides, brushing with a little oil or ghee as it cooks.
-
Assemble the Frankie:
- Once the parathas are ready, smear a thin layer of mustard sauce on each paratha for an added zing.
- Spoon the spicy chana filling onto the center of each paratha and roll it up tightly.
- Serve the Spicy Chana Chaat Frankie hot, garnished with extra chopped coriander leaves, and enjoy the tangy, spicy goodness.
Tips:
- If you want an extra crunch in the filling, add a handful of chopped raw vegetables like cucumber or lettuce.
- The parathas can be prepared ahead of time and stored in an airtight container. Just reheat them before serving.
- For a spicier version, increase the amount of green chili or red chili powder according to your preference.
This Spicy Chana Chaat Frankie Recipe is a must-try for anyone craving a quick and savory North Indian snack, packed with the perfect balance of spice, crunch, and flavor!
