Punjabi Lahore-Amritsari Chole Da Parantha

To make Punjabi Lahore-Amritsari Chole Da Parantha with leftover chole, start by mixing whole wheat flour, salt, and oil in a bowl. Gradually add water to knead a soft dough and let it rest for 15 minutes. Mash the leftover chole and mix in spices like cumin seeds, red chili powder, garam masala, amchur, and chopped coriander. Divide the dough, stuff it with the chole mixture, roll it out, and cook on a tawa until golden brown.

Punjabi Lahore-Amritsari Chole Da Parantha is vegetarian and can be made vegan by using oil instead of ghee for cooking. It's also a great option for those following a high-protein diet due to the chickpeas in the chole. However, if you're gluten-sensitive, consider using gluten-free flour as a substitute for whole wheat flour.

Yes, you can store leftover Punjabi Lahore-Amritsari Chole Da Parantha. Allow them to cool completely, then wrap them in foil or place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. To reheat, simply warm them on a tawa or in a microwave.

Punjabi Lahore-Amritsari Chole Da Parantha pairs wonderfully with yogurt or raita for a cooling effect. You can also serve it with pickles or a side salad for added freshness. For a complete meal, consider serving it alongside a spicy curry or a lentil dish.

If you don't have whole wheat flour, you can use all-purpose flour or a gluten-free flour blend. For the spices, feel free to adjust based on your taste; for example, you can use curry powder instead of garam masala. If you don't have amchur, a splash of lemon juice can provide a similar tangy flavor.