Ceylon Chana Paratha ~Blog Hop 11th July.

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Radhika's Blog Tickling Palates.The blog has lots of mouthwatering  recipes, selecting just one recipe was really difficult, however I settled for the Ceylon Chana Paratha because it seemed a perfect dish for that speedy brunch or quick lunch.The Original recipe can be found here. Due to constraints of time and difficulty in getting some ingredients, I had to make some changes  to the spice mixture. I also cheated by using shop bought tortilla wraps instead of making fresh dough for the Parathas.

A spicy fast and speedy snack , perfect for lunch, breakfast or for tiffin. 

Ingredients:

240g pre cooked white chickpeas coarsely mashed
3 medium boiled potatoes mashed
1 onion finely diced
2 green chillies finely chopped
2 tomatoes finely chopped and puréed
1 teaspoon salt
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
2 tablespoons lemon juice
1 tablespoon fresh chopped coriander
1 tablespoon olive oil
6 tortilla wraps
3 tablespoons olive oil for shallow frying

Method:

1. In a frying pan heat the oil , when it is hot add the onions and sauté until translucent, add the tomato purée, green chillies, salt, chilli powder, turmeric powder and coriander powder and sauté for 2-3 minutes.
2. Add the chickpeas and potato mixture and mix well.Cook for 2-3 minutes to allow spices to infuse.
3. Add the lemon juice, cinnamon and clove powder followed by the fresh coriander.Mix well  and take off the heat to cool.
4. Place a tortilla wrap on a flat surface, spoon a generous amount of filling in the centre of the wrap. Flatten the filling slightly and then fold the top and bottom of the wrap to meet in the centre,(slightly overlap so that filling is encased.)
5. Fold over the two open end so that you have formed a  rectangular parcel.Keep aside and repeat for remaining wraps.
6. Heat a frying pan with a tablespoon olive oil, when it is hot place the parcel folded side down into the hot pan. Cook for 1 minute until brown and then flip the parcel to cook the top side.Remove onto a plate lined with kitchen paper.
7. Add more oil to the pan if needed and repeat for remaining parcels. Cut each parcel into three strips .
Serve hot with dip of choice.

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Aloo Paratha