Go Back

CHANNA PARANTHA

Channa parantha is chapathi stuffed with a mixture of chickpeas and coconut. It is healthy, easy and tasty.
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: dinner, Main Course
Cuisine: North Indian
Keyword: chickpeas, How to make Channa Paratha, parantha, paratha, Paratha stuffing using Channa, without garlic
Yield: 10 Pieces
Author: SRIMATHI SUNDARARAMAN

Materials

For stuffing

  • 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

Instructions

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.
    Channa Paratha8

Preparing the Stuffing

  • Heat oil in a kadai. Add cumin seeds and allow it to splutter.
    Channa Paratha7
  • Once the cumin seeds start spluttering, add coconut and fry for two minutes.
    Channa Paratha6
  • Add all the spice powders, salt and mix well.
    Channa Paratha5
  • Add the soaked and boiled channa.
    Channa Paratha4
  • Mix and mash it well.
    Channa Paratha3
  • Switch off the stove.
    Channa Paratha2
  • Add coriander leaves and mix well.
    Channa Paratha1
  • Stuffing is ready now.
    Channa Paratha

Preparing the Parantha

  • Take a lemon sized ball from the dough. Make it into a small roti.
    channa Paratha 15
  • Place one table spoon of stuffing on the roti.
    channa Paratha 14
  • Close it well.
    channa Paratha 13
  • Roll the ball again into a circle.
    channa Paratha 12
  • 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.
    channa Paratha 11

Notes

  1. Soak the channa overnight, and before cooking the chapathi, boil it in a pressure cooker for 5-6 whistles.