For making the stuffing of chickpeas and raw mango:
Drain the soked chickpeas and keep them aside. Wash, peel, and chop the raw mango into pieces. Wash and chop the green chilies and ginger. In a mixer jar, add the drained chickpeas, chopped green chilies and ginger, and raw mango pieces, and grind them. Transfer the ground mixture to a plate, add salt to taste, chaat masala, hing, and roasted sesame seeds, and mix well. The stuffing is ready...

Take wheat flour in a vessel after sifting it, add rava (semolina) and mix well. Wash and clean beetroot, carrot, and coriander with water. Peel and grate the beetroot and carrot, and add them to the flour mixture. Add chopped coriander, salt to taste, roasted white sesame seeds, red chili powder, and oil, and mix well. Gradually add water as needed to bind the dough and knead it well. Cover and set aside for about 10 minutes.

Take a portion of dough, shape it into a small puri-like disc, fill it with the chickpea-mango stuffing, and dust with dry flour. Gently flatten and shape it into a larger disc, rolling it lightly with a rolling pin... Make all the parathas this way.

Place the paratha on a hot tawa, cook on low flame. Once one side is cooked, apply ghee or oil and flip it. Cook the other side with ghee or oil. Once both sides are cooked evenly, remove the paratha from the tawa and place it on a plate. Repeat this process to make all the parathas.

Serve the Kala Chana Kachi Keri Paratha hot, brushed with ghee, accompanied by a dollop of curd.