Follow these steps for perfect results
Wheat flour
Salt
to taste
Water
as needed
Chickpeas
soaked and boiled
Ginger
chopped
Garlic
grated
Red chili powder
Turmeric powder
Cumin powder
Chaat masala powder
Sugar
Salt
to taste
Onion
chopped
Tomato
chopped
Green chili
chopped
Cilantro
chopped
Soak chickpeas overnight.
Pressure cook chickpeas with water for 30 minutes.
Drain chickpeas, reserving 1 cup of cooking liquid.
Heat oil in a saucepan.
Sauté garlic and ginger for 1 minute.
Add chickpeas, red chili powder, turmeric powder, chaat masala, cumin powder, sugar, and salt.
Mix well and add 1 cup of reserved chickpea water.
Cook until water evaporates.
Turn off heat and mix in onion, tomato, green chili, and cilantro.
Knead dough and make medium-sized balls.
Roll out each ball into a paratha.
Cook paratha on a hot griddle with ghee until golden brown and crispy on both sides.
Spread mustard sauce on a paratha.
Place chickpea mixture on one side of the paratha.
Roll tightly and serve.
Expert advice for the best results
Soak chickpeas overnight for best results.
Adjust spices according to your preference.
Use fresh ingredients for a better flavor.
Adding a squeeze of lime enhances the tangy flavors.
Everything you need to know before you start
15 mins
Chickpea mixture can be made a day ahead.
Serve the frankie on a plate, cut in half, with a side of mint chutney.
Serve hot with mint chutney and a side of salad.
Pair with a cup of masala chai for a complete snack.
Pairs well with spicy flavors
Discover the story behind this recipe
Popular street food and snack.
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