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ceylon channa parotta recipe

Ceylon Channa Parotta Recipe

Radhika
Ceylon Channa Parrotta with step by step photos.
Prep Time 30 mins
Cook Time 45 mins
Resting Time 2 hrs
Total Time 9 hrs
Course Breakfast
Cuisine Indian
Servings 10 parathas

Ingredients
  

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



Instructions
 

Preparation:

  • 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 Dough:

  • In a bowl mix together flour and salt. Add 2 tbsp of oil and work it into the flour. Adding water little by little and make a soft dough. Coat the dough with the remaining oil and close with a lid. Let it rest for 1-2 hours.

To be ground to a paste:

  • In a mixie jar, take all the ingredients mentioned for the paste and grind it to a fine paste without using water and set aside.

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.