Ceylon Channa Parotta Recipe

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Prep time
8 hours 15 mins
Cook time
45 mins
Total time
9 hours

Ceylon Channa Parrotta with step by step photos.

Author: Radhika
Recipe type: Breakfast
Cuisine: Indian
Serves: 10 - 12 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 (Kabuli channa) 1/2 cup

Boiled Potatoes, medium 2
Onion, big 2
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 (Black stone flower) 2 pinch

Instructions:
Preparation:

1. Soak the chickpeas in enough water for 8 hours or over night.

2. Chop the onions, green chillies, coriander and mint leaves finely.
3. Crumble the boiled potatoes and mash lightly with a potato masher.

To Make the Dough:

1. 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:

1. 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:

1. 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.
2. When completely cool, mash using a potato masher and keep it aside
3. Heat a pan. Add oil and when warm, add onion and saut till pink.
4. Add green chillies, mint, coriander leaves and saut till they leaves shrink.
5. Add coriander powder, red chilli powder and saut. The contents of the pan will dry
up.
6. 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.
7. Add boiled and mashed chick peas, salt and mix well and cook for 2 more mins.
8. Add mashed potatoes. Mix well and take off fire.
 9. Add lemon juice, if using, mix well once again and keep aside to let it cool down
completely.
10. Once cool, make even lemon sized balls and set aside.

How to make Ceylon Channa Parotta:

1. Make even small orange sized balls from the dough.

2. Roll into the size of your palm.
3. 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.
4. Place the ball on a rolling board and sprinkle little flour on the board.
5. Gently roll into 7 to 8 inch disc using the rolling pin.
6. 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.
7. Once it starts puffing up, gently flip and once again drizzle few drops of oil around
for the other side to cook as well.
8. Continue like wise with all the dough balls.
9. You can apply either oil or ghee on the surface before serving.
10. 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.
11. Ceylon Channa Parotta Recipe with stepwise
photos:

12.
13. 1. 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.
14. 2. Heat a pan. Add oil and when warm, add onion and saut till pink.
15.
16. 3. Add green chillies, mint, coriander leaves and saut till they leaves shrink. Add
coriander powder, red chilli powder and saut. The contents of the pan will dry up.
17. 4. Add the ground paste and cook for 3-4 mins over medium flame, stirring in
between till the raw smell disappears.

18.
19. 5. Add boiled and mashed chick peas, salt and mix well and cook for 2 more mins.
20.
21. 6. Add mashed potatoes. Mix well and take off fire. Add lemon juice and once again
mix well.

22.
23. 7. Once cool, make even lemon sized balls of the stuffing and set aside.
24. 8. Make even orange sized balls of the dough and set aside.
25.
26. 9. Roll a dough ball into the size of your palm. Place a stuffing ball in the middle and
pull the dough from the sides over covering the stuffing.
27. 10. Once again roll into a smooth ball between your palms. Place the ball on a rolling
board and sprinkle little flour on the board.

28.
29. 11. Gently roll into 7 to 8 inch disc using the rolling pin.
30. 12. 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. Gently flip and cook the other
side also.
31.
32. Ceylon channa parotta is ready to serve. You can apply either oil or ghee on the
surface before serving. You can eat it as such or just a bowl of curd sprinkled with red
chili powder and roasted cumin powder will go well with these parathas.