Serves 1
Directions
- 1Cook the chana until it is very soft and mushy to create a creamy galouti mixture.
- 2Add dahi and ghee to the chana mixture to ensure the galouti are soft and melt in the mouth.
- 3Prepare the lachha parantha dough by combining maida, atta, namak, cheeni, doodh, and one egg, adding water gradually.
- 4Knead the dough until it is smooth.
- 5Cover the dough with ghee and let it rest.
- 6After resting, take out small portions (loi) from the dough.
- 7Rest these loi (dough balls) for 10 minutes to improve their texture and shape retention.
- 8Shape the galouti; note that they are typically soft and not heavily shaped.
- 9Cook the lachha parantha until ready.
- 10Serve the chana galouti with lachha parantha and pyaaz.
Ingredients
- Chana
- Dahi
- Ghee
- Maida
- Atta
- Namak
- Cheeni
- Doodh
- 1 Egg
- Pani
- Pyaaz
Tips
- Overcook the chana to make the galouti mixture mushy and creamy.
- Add a little dahi and ghee to the galouti for softness and a melt-in-mouth texture.
- Resting the dough for the parantha is very important to reduce elasticity and help retain shape.
- After making the dough balls for parantha, let them rest for 10 minutes to see drastic changes.
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