Chole with Aloo Paratha

I have made chole before, but I wanted to try something new with the potato paratha. Basically, a basic paratha stuffed with mashed potatoes.

chickpeas a.k.a. garbanzo beans, soaked overnight
(only if it is dry version; use the can!)
For Masala:
[1/2 tbsp salt
1/2 tsp sugar
1/2 tsp tandoori masala
1 tbsp paneer masala
1/2 tsp red chilli pepper
1/2 tsp garam masala
Pinch of turmeric powder
Pinch of asafoetida powder]
2" piece of ginger, ground into paste
2 green chillies, ground into paste
4 cloves of garlic, ground into paste
1/2 onion
1 can of tomato puree (can also use tomato paste or use fresh tomatoes)
1 tsp cumin seeds
2 tbsp yogurt
Juice from 1 lemon
Chopped cilantro for garnish

1. Boil chickpeas in pressure cooker with enough water. I added a pinch of salt.
2. In another pan, heat some oil and cook the cumin seeds. When they crackle, throw in the onion and ginger-garlic-green chilli paste.
3. Cook until onions turn translucent. Then add all the masala ingredients.
4. Add the tomato puree next and let it come to a boil for a few minutes. Also add a bit of water and yogurt to thicken the gravy.
5. Then add to pot the chickpeas and let come to a boil for a little longer. Finally, garnish with cilantro.

For potato paratha:
1. Boil 3 potatoes in pressure cooker. When cooked and after cool, peel the potatoes. Then mash the potatoes.
2. To mashed potatoes, add salt, sugar, green chilli-ginger-garlic paste, garam masala, pinch of asafoetida powder, cumin powder and a bit of lemon juice.
3. Mix all together, then form into small golf size balls.
4. Meanwhile, make the roti dough by mixing whole wheat flour, salt, a little oil with water. You will need to make the same number of golf balls as the potato mixture.
5. Roll the roti, then put potato ball in center and patch up the dough around the potato Pat it down with maida flour so the potatoes don't make everything sticky. This next part is tricky. You have to be careful not to roll the paratha too hard or the potatoes will come out. Roll gently into paratha shape. Mine were kinda small, about the size of a puri.
6. Then, heat up a griddle, put just a bit of oil and bake the parathas. When the bottom turns golden brown, flip it and drizzle a bit of oil on the sides so the other side cooks. Repeat once more.

For cucumber raita:
1. Grate half a cucumber. To that, add a little salt, cumin powder, green chilli paste, garlic paste, and chopped cilantro. Mix together with a cup of yogurt and chill until serving time.

Serve the chole and paratha with cool raita, masala papad, and pickled onions. Tasted delicious!