Ingredients:

For Dough:
whole wheat flour – 2 cup
oil – 2 tbsp
salt – � tsp
For Filling:
fresh green chana – 2 cup (or)
dry green chana – � cup
oil – 2 tbsp
onion – ½ cup, finely chopped
ginger – 1 tsp, grated
green chilies – 2 tsp, minced
garam masala powder – 1 tsp
lime juice – 2 tbsp
oil or ghee
salt to taste

Method

Combine all the dough ingredients.
Add water as needed and mix to a soft but not sticky dough.
Knead well and keep covered.
For filling, if using dry chana, soak over night in water.
Cook fresh or soaked dry chana till very soft and drain away the excess water.
Mash the chana.
Heat oil in a kadai, add onion and fry till light brown.
Add rest of the ingredients except lime juice.
Fry for few seconds.
Add mashed chana and salt to taste. Mix well.
Remove from fire and stir in the lime juice. Allow to cool.
Divide the dough into 16 parts and roll out each part into 6 cm discs.
Divide chana filling into 8 parts.
Sandwich 2 discs with a portion of chana filling.
Roll out carefully to a disc, about 3 mm thick.
Cook the stuffed parathas on a hot tawa (gridle) with ghee or oil.
Serve hot with mixed vegetable Raitha.