Sat Paratha with Tomato Chutney and Aloo Chokha (parota)

Ingredients

• 1 cup Dry chickpeas (kabuli chana) (Soaked for 6‑8 hrs, skins removed, then ground to a fine flour)
• 2 cups Whole wheat flour (atta) (For the dough)
• 1 tsp Salt
• 2 tbsp Vegetable oil (or ghee) (For dough & cooking)
• 2 cups Tomatoes (Finely chopped for chutney)
• 2 Garlic cloves (Minced)
• 1 Red chili (fresh or dried) (Adjust heat to taste)
• ½ tsp Sugar (Balances acidity in chutney)
• 1 tbsp Mustard oil (For aloo chokha (optional, can use any neutral oil))
• 2 large Boiled potatoes (Mashed and then lightly roasted for chokha)
• 2 Green chilies (Finely chopped, optional)
• 2 tbsp Fresh cilantro (Chopped, for garnish in chutney & chokha)
• 1 tbsp Lemon juice (Adds brightness to chutney)

Instructions

1. Prepare chickpea flour

   Soak the dry chickpeas for 6‑8 hours, then rinse and rub each bean between your palms to remove the outer skin. Discard skins and transfer the peeled chickpeas to a food processor. Pulse until a fine, powder‑like flour forms.

   Time: PT15M

2. Make the dough

   In a large bowl combine the freshly ground chickpea flour, whole wheat flour, salt and 2 tbsp oil. Add water gradually (about ¾ cup) and knead until you have a smooth, non‑sticky dough. Cover with a damp cloth and let rest for 5 minutes.

   Time: PT7M

3. Prepare tomato chutney

   Heat 1 tbsp oil in a saucepan over medium heat. Add minced garlic and chopped red chili; sauté 30 seconds. Add chopped tomatoes, salt, sugar and cook, stirring occasionally, until the mixture thickens and the oil separates (about 8 minutes). Finish with lemon juice and chopped cilantro.

   Time: PT10M

   Temperature: Medium heat

4. Make aloo chokha

   Mash the boiled potatoes until smooth. Heat 1 tbsp mustard oil in a small pan, add chopped green chilies and sauté 1 minute. Add the mashed potatoes, salt, and half the cilantro; mix well and cook for another 2 minutes on low heat.

   Time: PT5M

   Temperature: Low heat

5. Roll and cook parathas

   Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Heat a skillet over medium‑high heat, brush lightly with oil, and cook the paratha for ~45 seconds until bubbles appear, flip, brush the other side with oil and cook another 45 seconds until golden brown spots form.

   Time: PT15M

   Temperature: Medium‑high heat

6. Plate and serve

   Stack the hot parathas on a serving plate, serve alongside the tomato chutney and aloo chokha. Garnish with extra cilantro if desired.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

9 g

Carbohydrates

45 g

Fat

10 g

Fiber

7 g

Ingredient Substitutions

• Instead of Dry chickpeas (kabuli chana): Canned chickpeas (rinse and dry, then grind), Besan (chickpea flour) – skip grinding step
• Instead of Whole wheat flour (atta): All‑purpose flour (will be less nutritious), Gluten‑free flour blend (if gluten‑free needed)
• Instead of Salt: Sea salt, Kala namak (black salt) for a different flavor
• Instead of Vegetable oil (or ghee): Mustard oil (traditional), Coconut oil
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Garlic cloves: Garlic paste
• Instead of Red chili (fresh or dried): Red chili powder (½ tsp), Paprika for milder flavor
• Instead of Sugar: Honey, Jaggery
• Instead of Mustard oil: Vegetable oil, Ghee
• Instead of Boiled potatoes: Sweet potatoes (different flavor)
• Instead of Green chilies: Jalapeño, Serrano
• Instead of Fresh cilantro: Fresh parsley
• Instead of Lemon juice: Amchur powder (dry mango powder) – ½ tsp

Equipment Needed

• Large bowl
• Food processor or high‑speed blender
• Rolling pin
• Flat skillet or tawa
• Saucepan
• Spatula
• Knife & cutting board

Critical Steps — Do Not Skip

• Removing the outer skin of the chickpeas before grinding – ensures a smooth flour.
• Grinding the chickpeas to a fine powder – affects paratha texture.
• Resting the dough – prevents tearing while rolling.

Chef Tips from the Video

• For an extra‑nutty flavor, toast the chickpea flour lightly in a dry pan before mixing with wheat flour.
• Serve with a dollop of plain yogurt or raita for a cooling contrast.

Troubleshooting

Storage

Refrigerator: Tomato chutney and aloo chokha keep up to 5 days in airtight containers.

Freezer: Parathas freeze well for up to 2 months; reheat in a skillet or oven.

Room temperature: If eaten within 2 hours, parathas stay soft at room temperature.

Make-Ahead Tips

• Grind chickpeas and store the flour in an airtight jar for up to 1 week.
• Chutney and chokha taste better after a few hours in the fridge – make them a day ahead.