Bombay Mixture Paratha with Chana Masala & Sweet Lassi: A Flavor Fiesta!

Embark on a culinary adventure with this vibrant Indian meal that brings together the delightful crunch of Bombay Mixture, the hearty warmth of Chana Masala, and the refreshing sweetness of a Basundi-inspired Lassi. Perfect for a quick weeknight dinner or a flavorful weekend brunch, this recipe utilizes everyday Indian pantry staples for an authentic taste experience. Get ready to tantalize your taste buds!

Ingredients

For the Bombay Mixture Parathas:

• 2 cups Aashirvaad Atta (20 lb)
• 1 cup water (approximately, adjust as needed)
• 1/2 teaspoon salt
• 1/4 cup Bombay Mixture 12 oz., finely crushed
• 2 tablespoons oil, plus more for cooking

For the Chana Masala:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon Chana Masala 3.5 oz.
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup water (or as needed)
• Fresh cilantro, chopped, for garnish

For the Sweet Lassi:

• 1 cup plain yogurt
• 1/2 cup milk
• 2 tablespoons sugar (or to taste)
• 1 packet Basundi Mix 3.5oz
• 1/4 teaspoon Jal Jira Powder 3.5 oz. (optional, for a tangy twist)
• Ice cubes (optional)

Instructions

Making the Bombay Mixture Parathas:

1. In a large bowl, combine the Aashirvaad Atta and salt.
2. Gradually add water and knead into a soft, pliable dough. Add the finely crushed Bombay Mixture to the dough and knead for another 2 minutes. This adds a fantastic crunchy texture and savory flavor.
3. Cover the dough and let it rest for 15 minutes.
4. Divide the dough into equal portions and roll them into small balls.
5. Dust each ball with flour and roll it into a thin, circular paratha.
6. Heat a griddle or tawa over medium heat. Cook each paratha for about 1-2 minutes per side, brushing with oil until golden brown and slightly puffed.

Preparing the Chana Masala:

1. Heat oil in a pan over medium heat. Add cumin seeds and asafoetida. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until oil separates from the masala.
5. Add turmeric powder, red chili powder, coriander powder, and the star ingredient, Chana Masala 3.5 oz.. Mix well and cook for a minute.
6. Add the drained chickpeas and salt. Mix thoroughly to coat the chickpeas with the spices.
7. Add water and bring to a simmer. Cover and cook for 5-7 minutes, allowing the flavors to meld.
8. Stir in garam masala and garnish with fresh cilantro.

Whipping up the Sweet Lassi:

1. In a blender, combine yogurt, milk, sugar, and the Basundi Mix 3.5oz. The Basundi Mix will lend a rich, creamy, and subtly sweet flavor, reminiscent of traditional basundi.
2. Blend until smooth and creamy. For an extra zing, you can add a pinch of Jal Jira Powder 3.5 oz. for a delightful tangy counterpoint.
3. Pour into glasses, add ice cubes if desired, and serve immediately.

Recipe Details

• Cooking Time: 45 minutes
• Servings: 4
• Difficulty Level: Medium

Nutritional Benefits

This meal is a good source of protein and fiber from the chickpeas and whole wheat atta. Yogurt in the lassi contributes probiotics for gut health. The mix of spices aids digestion and provides antioxidants. The Bombay Mixture adds a delightful textural element.

Product Spotlight

• Aashirvaad Atta (20 lb): The foundation of our delicious parathas, providing whole grain goodness.
• Bombay Mixture 12 oz.: Adds an unexpected, delightful crunch and savory flavor to the paratha dough.
• Chana Masala 3.5 oz.: The essential spice blend that elevates our chickpea curry to authentic Indian perfection.
• Basundi Mix 3.5oz: Infuses the lassi with a rich, creamy texture and authentic Indian dessert flavor.
• Jal Jira Powder 3.5 oz.: An optional, but recommended, ingredient for a refreshing, tangy, and digestive kick in the lassi.

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Products Used in This Recipe:

• Jal Jira Powder 3.5 oz.
• Chana Masala 3.5 oz.
• Bombay Mixture 12 oz.
• Basundi Mix 3.5oz
• Aashirvaad Atta (20 lb)