Kala Chana Masala With Ajwain Paratha Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight and pressure cook until tender.
• STEP 2.Prepare the masala by saut���ing onions, ginger, garlic, and spices.
• STEP 3.Add tomatoes, cooked chickpeas, and simmer until the flavors blend.
• STEP 4.Make the ajwain paratha dough, roll out, and cook on a hot griddle.
• STEP 5.Serve the Kala Chana Masala with hot ajwain parathas and enjoy!

Cooking Tips

• You can add a dollop of yogurt or a squeeze of lemon juice for extra tanginess.
• Garnish with fresh coriander leaves for added flavor and freshness.

Storage and Serving

• Leftover Kala Chana Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the masala and parathas before serving.
• Serve with a side of raita or pickle for a complete meal.