# Chana Galouti with Lachha Parantha

A high-protein Chana Galouti inspired by Old Delhi's Mutton Galouti, served with flaky Lachha Parantha.

- Cuisine: Indian
- Category: Dinner
- Language: hi

## Ingredients

- Chana
- Dahi
- Ghee
- Maida
- Atta
- Namak
- Cheeni
- Doodh
- 1 Egg
- Pani
- Pyaaz

## Instructions

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

## Source

- Original video: https://www.instagram.com/reel/DU-Ltupk9MZ/?igsh=MXM1NGUxdXU3a2Rhag==
- Recipe page: https://www.cliprecipe.com/recipe/4cbfab79-e2e7-4253-9875-d6ad57db7ee2
- Extracted: 2026-05-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt