COCONUT-GARBANZO BEANS SPICY PARANTHA

INGREDIENTS
for stuffing
coconut 1 cup grated
garbanzo beans ( kabuli chana) cooked, drained and crushed 1 cup
coriander powder 1 tsp
jeera pdr. 1/2 tsp
green chili-ginger paste 1 tbsp
hing little
ajwain 1/4 tsp
coriander leaves finely chopped 1 tbsp
salt to taste
garam masala 1 tsp
for dough
whole wheat flour 2 cups
salt little
oil 2 tsp
water to knead
oil/ ghee to cook

METHOD
heat a pan, add coconut, roast it over low flame stirring continuously
add the crushed Kabuli chana and rest of the ingredients, mix well, remove
knead the dough like normal roti dough.
roll out some dough, put enough stuffing, cover and roll out over dusted board, taking care that stuffing doesn't come out
heat a tawa, cook the rolled out parantha, till brown spots come on both sides adding oil / ghee.
serve hot with cucumber raita.

NOTES- this is a very healthy and filling parantha, full of proteins, fibre, Vitamins, eating with cucumber raita will make it a complete meal by itself.

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