Instructions
1
To make Chana Chaat Roll directions, first soak Kabuli Chana in aqua overnight.
2
Now stream in Kabuli Chana in the pressure cooker with aqua and low-boil it for 30 mins.
3
Allow the pressure to strain and separate the chickpea gram from the cooker shell.
4
Keep 1 cup of chickpeas aqua also separately.
5
fiery up the fat in a saucepan.
6
introduce garlic ginger to it and low-boil for 1 minute.
7
After crafting for 1 minute, introduce Kabuli Chana, Red Chilli ground mix, Turmeric ground mix, Chaat Masala ground mix, Cumin ground mix, granulated sugar and seasoning.
9
At this time introduce 1 cup of chickpeas aqua and low-boil till the aqua gets arid.
10
Turn off the gas and introduce bulb veggie, tomato, green chilli and green coriander.
11
mix gently and keep aside.
12
shape the flour base first to make the paratha.
13
Now make a medium size ball.
14
Take this vine and make paratha.
15
Do not make it too thin.
16
Now put paratha on a wok.
17
introduce some ghee and low-boil it well on both sides.
19
Remove from the gas and make other parathas in the same way.
20
Now to make the rolls, take a paratha and put mustard coulis in it.
21
Take Kabuli Chana masala and keep it on one side of the parantha.
22
Roll it well and present.
23
present the Chana Chaat Roll with coriander mint chutney and filter coffee for the evening breakfast.
24
You can also pack it in your lunch box.