Lal Chana Ghugni aur Tikona Paratha/Black Chickpea Curry and Paratha

 was craving to have something that is closer to home and to the heart... and when you talk about close to home you often think of simple things that mom made that you enjoyed growing up. This dish is one of my comfort foods. Every time I make it, the sound of the sizzling spice and the aroma reminds me of home, of my childhood… lal chana ghugni used to be a staple back home – I love the flavor these special spices bring when cooked in Mustard oil. If you are not aware, traditionally most of the recipes from my native cuisine  use mustard oil for cooking ~ in my opinion the flavor that mustard oil imparts can not be replaced with any other substitute. This recipe is a plain, simple comfort food ghugni with poori or parantha reminds me of the frequent weekend breakfasts during our childhood days. The side dish used to be yogurt, pickle and gud (palm jaggery).

Every recipe from home comes with a satchel full of memories ~ while growing up and having mom to cook for me, I never really paid attention to how comforting and delicious some humble ghugni might taste and smell. It was just a part of everyday, which of course I didn't make much of in those days. After all that was mom and this is what she always made, right? ... aah... the things we take for granted...  Many years later, I love the smell intensely because I miss it so much and no matter how good I make it, it never comes close to the taste of mom's ghugni.

Paratha is a general term of a flatbread cooked in a pan with some oil. They come in various shapes and sizes varying from one region of India to another. Sometimes they are round, sometimes stuffed, even layered but for me parathas always have been these triangle ones, the ones that I picture in my head when I hear 'paratha'.

For Ghugni -

Ingredients:

Soaked black chick pea .................... 1 1/2 cup

Red onion .................................... 1 large chopped 
Ginger garlic paste ......................... 2 tsp
Cumin seeds ................................. 1 tsp
Bayleaf ....................................... 1
Hing ........................................... a pinch
Mustard oil ................................... 2 tbsp
Salt ............................................ to taste
Red chili powder ............................ 1 1/2 tsp or to taste
Turmeric powder ........................... 1 tsp
Coriander powder .......................... 1 tsp
Cilantro ...................................... 1 sprig for garnishing
Garam masala powder .................... 1 tsp
Method:
1. Heat oil in the pressure cooker. Once hot add cumin seeds and asafoetida and let them splutter for a minute.
2. Add in the onion stir fry for 2-3 minute add ginger-garlic paste and cook for 3-4 minutes. Add all the masalas and chana and cook for 3-4 min till everything mixes well.
3. Add 2-3 cup of water and pressure cook till 2 to 3 whistles. Check for tenderness and serve hot with Poori or Paratha.

For Paratha -
Ingredients -
Whole Wheat Flour ................. 2 cups
Oil ..................................... 1 tbsp
Salt .................................... 1/4 tsp
Carom seeds ......................... 1/2 tsp (optional)
Water ................................. as needed
Dry flour for dustin when rolling the paratha.
Oil for pan frying

Method:
1. In a medium bowl add flour, salt, carom seeds and oil and mix until oil is well incorporated into the flour. Add enough water and knead into a medium soft dough.
2. Form dough into a ball and rub a few drops of oil on it to prevent drying. Cover and keep aside for 10-15 minutes.
3. Heat Tava or skillet on medium heat. Knead dough once and divide into golf ball size portions.
4. Roll one portion into a smooth ball and flatten it out into your palms. Dip the round ball into flour and roll out into a 6” circular disc. Brush the open side lightly with oil. Fold disc into a semi-circle. Brush it lightly with oil again and fold it into half to make a quarter circle.
5. Dip the triangle into the flour and roll out keeping the triangular shape to about 6” side. Place paratha onto your skillet or tava. Wait until bubbles appear before flipping it over. Lightly smear oil onto the top and flip over. Press gently with a spatula to make the paratha balloon up.
6. Lightly smear oil on this side and flip again. Press again to cook paratha until all uncooked areas look cooked.
7. Place cooked paratha in an insulated container and repeat process for remaining parathas.
8. Serve hot with ghugni.ENJOY!

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