Vegetarian Pakistani Breakfast Delight: Aromatic Vegetable Paratha and Chickpea Curry

Allergens

Contains no common allergens unless specified.

Ingredients

• For Vegetable Paratha:
• 2 cups all
• purpose flour (maida)
• 1/4 cup vegetable oil, plus more for frying
• 1/2 teaspoon salt
• 1/4 teaspoon cumin seeds, ground
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili flakes
• 1 cup finely chopped mixed vegetables (carrots, bell peppers, onions) For Chickpea Curry:
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• Salt to taste

Instructions

1. For Vegetable Paratha: In a large bowl, mix together the flour, salt, cumin, turmeric, and red chili flakes. Add water gradually and knead until you have a soft and pliable dough. Divide the dough into equal portions and roll each portion into a ball. Flatten the balls and roll them out into thin circles. Spread chopped vegetables evenly over one side of each circle, then fold the dough over the vegetables to enclose them completely. Seal the edges by pinching them together and roll out each paratha again into a thin circle. Heat a non stick pan or griddle and cook the parathas on both sides until they turn golden brown with crispy layers, adding a little oil to fry them if needed. Set aside. For Chickpea Curry: In a large pan, heat vegetable oil over medium heat. Add onions and sauté until golden brown. Add ginger and garlic, cook for a minute, then add tomatoes. Cook until the mixture is softened and well combined. Stir in turmeric, red chili powder, coriander powder, garam masala, and salt. Cook for 1 2 minutes. Add chickpeas and mix well. Add 1 cup of water and simmer for about 5 7 minutes or until the curry reaches your desired consistency. Adjust seasoning as needed.

Chef’s Insight

The combination of flaky vegetable paratha and chickpea curry is perfect for breaking the fast during Ramadan or for a hearty vegetarian breakfast any day of the year.

Notes

Feel free to adjust the spice levels according to your taste preference. You can also add potatoes or other vegetables to the paratha dough for additional texture and flavor.