Channa Parantha, doesn’t the name sound sort of new and unfamiliar ? Well, I thought so too. I was not really looking to make a parantha with channa. We had a lot of chickpeas sundal leftover from lunch one day. And I was looking for what I could make with the leftover sundal, when I stumbled onto this Channa Parantha recipe by Tarla Dalal. It got me thinking, and I decided to use my leftover sundal as the stuffing. The parantha turned out extremely delicious, so I made it with a fresh batch of chickpeas today.
To make this parantha, we will first be making the stuffing. It is an extremely simple stuffing made from chickpeas and coconut. For the stuffing, we shall be sautéing coconut and chickpeas along with the spice powders, and then mash it all together. We can then proceed to making the dough, and then roll it out as a chapathi. Fill the chapathi with the stuffing, roll it again and then cook it on a tawa. This parantha can then be served hot with any side dish of your choice.
- 1 Cup Channa soaked and boiled
- 1/2 Cup Coconut Grated
- 2 tsp Oil
- 1 tsp Cumin seeds Jeera in Hindi
- 1 tsp Chilly Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala Powder or Chaat Masala
- Few coriander leaves
- Salt To taste
For Chapathi Dough
- 2 1/2 Cups Wheat Flour
- 1/2 tsp Salt
- 1 tbsp Oil
- Water for kneeding
Preparing the Dough
- Take the wheat flour in a vessel. Add salt and oil. Mix well. Start kneading by adding water little by little, knead until a soft dough is formed.
Preparing the Stuffing
- Heat oil in a kadai. Add cumin seeds and allow it to splutter.
- Once the cumin seeds start spluttering, add coconut and fry for two minutes.
- Add all the spice powders, salt and mix well.
- Add the soaked and boiled channa.
- Mix and mash it well.
- Switch off the stove.
- Add coriander leaves and mix well.
- Stuffing is ready now.
Preparing the Parantha
- Take a lemon sized ball from the dough. Make it into a small roti.
- Place one table spoon of stuffing on the roti.
- Close it well.
- Roll the ball again into a circle.
- Place it on a hot tawa. Apply ghee on both sides and heat it. Channa Paratha is ready. Serve it hot along with Raita or Dal or any gravy of your choice or pickle.
- Soak the channa overnight, and before cooking the chapathi, boil it in a pressure cooker for 5-6 whistles.