Ceylon Channa Parotta Recipe
Ceylon Channa Parrotta with step by step photos.
Prep Time30 mins
Cook Time45 mins
Resting Time2 hrs
Total Time9 hrs
Servings: 10 parathas
For the dough:
- Whole wheat flour or All Purpose Flour – 2 cups
- Salt – to taste
- Oil – 3 tbsp
- Water – to knead
For the Stuffing:
- Chick peas or Kabuli Chana - 1/2 cup
- Boiled Potatoes -2 medium
- Onion - 2 big
- Green chillies – 2 to 3
- Coriander leaves – 1/4 cup
- Mint leaves – 1/4 cup
- Coriander powder – 2 tsp
- Red chilli powder – 2 tsp
- Lemon juice – 1 tsp (optional)
- Salt – to taste
- Oil – 4 tbsp
To be ground to a paste:
- Onion – 1
- Ginger – 1 inch piece
- Garlic – 4 pods
- Cinnamon – 1 inch stick
- Cloves – 3
- Fennel seeds – 1 tsp
- Cumin seeds – 1 tsp
- Star anise – 1
- Kalpaasi or Black stone flower - 2 pinch
Soak the chickpeas in enough water for 8 hours or over night.
Chop the onions, green chillies, coriander and mint leaves finely.
Crumble the boiled potatoes and mash lightly with a potato masher.
To Make the Stuffing:
Discard the water used to soak chickpeas and rinse twice. In a pressure cooker, place the rinsed chickpeas, add water so that it stands above the chickpeas. Pressure cook for 4 to 5 whistles till they are cooked soft. Drain the water and let it cool.
When completely cool, mash using a potato masher and keep it aside
Heat a pan. Add oil and when warm, add onion and sauté till pink.
Add green chillies, mint, coriander leaves and sauté till they leaves shrink.
Add coriander powder, red chilli powder and sauté. The contents of the pan will dry up.
Add the ground paste and cook for 3-4 mins over medium flame, stirring in between till the raw smell disappears. If this mixture appears more dry then add 1-2 tbsp more oil.
Add boiled and mashed chick peas, salt and mix well and cook for 2 more mins.
Add mashed potatoes. Mix well and take off fire.
Add lemon juice, if using, mix well once again and keep aside to let it cool down completely.
Once cool, make even lemon sized balls and set aside.
How to make Ceylon Channa Parotta:
Make even small orange sized balls from the dough.
Roll into the size of your palm.
Place a stuffing ball in the middle and pull the dough from the sides over covering the stuffing. Once again roll into a smooth ball between your palms.
Place the ball on a rolling board and sprinkle little flour on the board.
Gently roll into 7 to 8 inch disc using the rolling pin.
Heat a tawa. Place the rolled parotta and let it cook for seconds over medium flame. Drizzle few drops of oil all around the parotta.
Once it starts puffing up, gently flip and once again drizzle few drops of oil around for the other side to cook as well.
Continue like wise with all the dough balls.
You can apply either oil or ghee on the surface before serving.
Ceylon channa parotta is ready to serve. You can eat it as such or just a bowl of curd sprinkled with red chili powder and roasted cumin powder will go well.