Multigrain Mini Naan With Pindi Chole

For a Serving Size of Two:

Ingredients:

For Multigrain Mini Naan:

• 60 grams multigrain flour (a mix of whole wheat, millet, and chickpea flour)
• 1/2 teaspoon instant yeast
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 30 ml warm water
• 1 teaspoon olive oil

For Pindi Chole:

• 80 grams chickpeas (soaked overnight and boiled)
• 100 grams finely chopped onion
• 1 tablespoon ginger-garlic paste
• 100 grams pureed tomato
• 2 teaspoons cooking oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander for garnish

Procedure:

• In a bowl, combine multigrain flour, instant yeast, sugar, and salt. Gradually add warm water and olive oil, mixing until a soft dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for 1 hour in a warm place.
• After resting, punch down the dough and divide it into 4 equal portions. Roll each portion into a mini naan shape (about 4 inches in diameter).
• Heat a skillet or tawa over medium-high heat. Cook each naan for 2-3 minutes on each side until puffed and golden. Optionally, brush with a little oil or butter.
• For the chole, in a pan, heat cooking oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
•  Stir in ginger-garlic paste and cook for 2 minutes until fragrant. Add the tomato puree and cook until oil separates.
• Add coriander powder, garam masala, red chili powder, and salt. Stir well, then add the boiled chickpeas. Mix everything thoroughly and cook for 5-7 minutes, allowing the flavors to meld.
• Garnish with fresh coriander and serve the Pindi Chole alongside the multigrain mini naan.

Nutritional Benefits:

Nutritional Information:

• Calories: 601 kcal
• Protein: 19.5 g
• Carbohydrates: 96.7 g
• Fat: 29 g