Chana Galouti with Lachha Parantha

Serves 1
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Directions

  1. 1Cook the chana until it is very soft and mushy to create a creamy galouti mixture.
  2. 2Cook the chana until it is very soft and mushy to create a creamy galouti mixture.
  3. 3Cook the chana until it is very soft and mushy to create a creamy galouti mixture.
  4. 4Add dahi and ghee to the chana mixture to ensure the galouti are soft and melt in the mouth.
  5. 5Add dahi and ghee to the chana mixture to ensure the galouti are soft and melt in the mouth.
  6. 6Add dahi and ghee to the chana mixture to ensure the galouti are soft and melt in the mouth.
  7. 7Prepare the lachha parantha dough by combining maida, atta, namak, cheeni, doodh, and one egg, adding water gradually.
  8. 8Prepare the lachha parantha dough by combining maida, atta, namak, cheeni, doodh, and one egg, adding water gradually.
  9. 9Prepare the lachha parantha dough by combining maida, atta, namak, cheeni, doodh, and one egg, adding water gradually.
  10. 10Knead the dough until it is smooth.
  11. 11Knead the dough until it is smooth.
  12. 12Knead the dough until it is smooth.
  13. 13Cover the dough with ghee and let it rest.
  14. 14Cover the dough with ghee and let it rest.
  15. 15Cover the dough with ghee and let it rest.
  16. 16After resting, take out small portions (loi) from the dough.
  17. 17After resting, take out small portions (loi) from the dough.
  18. 18After resting, take out small portions (loi) from the dough.
  19. 19Rest these loi (dough balls) for 10 minutes to improve their texture and shape retention.
  20. 20Rest these loi (dough balls) for 10 minutes to improve their texture and shape retention.
  21. 21Rest these loi (dough balls) for 10 minutes to improve their texture and shape retention.
  22. 22Shape the galouti; note that they are typically soft and not heavily shaped.
  23. 23Shape the galouti; note that they are typically soft and not heavily shaped.
  24. 24Shape the galouti; note that they are typically soft and not heavily shaped.
  25. 25Cook the lachha parantha until ready.
  26. 26Cook the lachha parantha until ready.
  27. 27Cook the lachha parantha until ready.
  28. 28Serve the chana galouti with lachha parantha and pyaaz.
  29. 29Serve the chana galouti with lachha parantha and pyaaz.
  30. 30Serve the chana galouti with lachha parantha and pyaaz.

Ingredients

  • Chana
  • Chana
  • Chana
  • Dahi
  • Dahi
  • Dahi
  • Ghee
  • Ghee
  • Ghee
  • Maida
  • Maida
  • Maida
  • Atta
  • Atta
  • Atta
  • Namak
  • Namak
  • Namak
  • Cheeni
  • Cheeni
  • Cheeni
  • Doodh
  • Doodh
  • Doodh
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • Pani
  • Pani
  • Pani
  • Pyaaz
  • Pyaaz
  • 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.
Chana Galouti with Lachha Parantha | Clip Recipe