Ceylon Channa Parotta Recipe
Ceylon Channa Parrotta with step by step photos.
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.
