Hello loves 🙂 Today I’m sharing a quick and easy chana masala wrap that makes for a easy weeknight dinner thanks to canned chickpeas and frozen paratha (#winning)! My mom makes amazing chana masala/chole bhature but it involves a lot of prepping like blending onions and fresh tomatoes. SO, to make this a bit quicker, I use diced onions and tomato paste (so you don’t have to wash an applianc ! lol)
If you’re making this for the kiddos- it tastes great with a slice of cheese in it!! You can also add in some veggies like chopped up spinach! I served it with some fresh sliced onion and a little squeeze of lemon! I used canned chickpeas but of course you can use fresh- and if you’re talented you can make some homemade paratha! These would also be delicious in a naan! I also let these cook until the gravy is thickened because if there is too much gravy-they’ll soak right through and make the paratha super soggy!
Hope you guys like this recipe!
Chana Masala Paratha Wraps
Yield 3-4 Wraps
1 15.5 oz. can chickpeas, drained and rinsed
1 small red onion, diced
1 tbsp tomato paste
1 bay leaf
1/2 tsp cumin seeds
1 serrano, diced finely
1 tbsp minced garlic
1.5 tbsp Badshah Punjabi Chole Masala
1 tsp cumin powder
1 tsp garam masala
1 cup water
2 tbsp oil
2 tbsp cilantro finely chopped
1 package frozen paratha
- Heat a large skillet or pot over medium high heat and add oil.
- Once oil is hot, add cumin seeds, bay leaf and serrano chilis. Let splutter and then add onion and salt.
- Cook onions until slightly browned and then add garlic, tomato paste and rest of the spices. Continue cooking for 3-4 minutes and then add in water and bring to a simmer.
- Add in chickpeas and cook for about 6-8 minutes covered. Remove cover and using a potato masher, gently smash just the chickpeas just a few times (will help thicken the gravy). If gravy is too liquidy- let it simmer uncovered to let it thicken.
- Add in cilantro, stir (taste to check for salt) and place inside of a paratha wrap.
- Serve hot!