Are you struggling to find a healthy and tasty lunch box idea for your kids? This easy Kabuli Chana Paratha Recipe is exactly what you need! Made with protein-packed white chickpeas, a little mashed potato, and simple spices, this paratha is super soft, tasty, and filling. The secret ingredient? A little bit of grated cheese that makes kids love every single bite! You can make this Kabuli Chana Paratha Recipe in just 30 minutes if you have boiled chickpeas ready. It is highly nutritious and gives your body amazing energy for the day. Whether it is for a quick morning breakfast, a school lunch box, or a weekend family meal, everyone will enjoy it. Keep reading to find out the exact ingredients and 10 simple steps to make the best chickpea stuffed paratha at your home today!
Also Read: Easy Butter Garlic Cheese Paratha Recipe: Perfect Tiffin Box Idea
Ingredients List:
- 1 cup boiled Kabuli chana (white chickpeas)
- 2 tablespoons boiled and mashed potato
- 1 finely chopped onion
- 1/2 teaspoon chaat masala
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chilli powder (or green chillies)
- 1/2 teaspoon cumin-coriander powder
- 1 pinch turmeric powder
- 1 cube grated cheese (optional, but highly recommended)
- 2 tablespoons finely chopped fresh coriander
- 1 pinch salt (to taste)
- 1 bowl prepared wheat flour dough (kneaded with water and a little salt)
- 3 tablespoons of oil, ghee, or butter for roasting
Step-by-step Instructions:
- Soak the Kabuli chana overnight in 2 cups of water.
- In the morning, boil the chana in a pressure cooker for 4 whistles with a little salt until they become very soft.
- Drain all the water and mash the boiled chana perfectly using a masher or a quick pulse in a mixer until they are smooth like paste.
- Add 2 tablespoons of boiled potato to the mashed chana. This helps bind the Kabuli Chana Paratha Recipe filling together.
- Mix in the finely chopped onion, fresh coriander, and grated cheese.
- Add the dry spices: chaat masala, garam masala, red chilli powder, cumin-coriander powder, turmeric, and a little salt. Mix everything well.
- Take a small portion of the wheat flour dough and shape it into a small bowl with your fingers.
- Fill the centre with 2 to 3 spoons of the chana stuffing and close the dough tightly.
- Dust the dough ball with dry flour and roll it out gently using a rolling pin. Do not press too hard.
- Heat a tawa (pan) and roast the paratha on a medium flame for 2 minutes on each side. Apply ghee or butter until both sides puff up and turn golden and crispy.
Also Read: Crispy Masala Wheat Paratha Recipe: Perfect Kids Tiffin Idea!
Cooking Tips:
- Always boil the chickpeas until they are extremely soft. Hard chana pieces will tear the paratha while rolling.
- Do not add water to the stuffing. The moisture from the boiled potato and onion is enough to bind it.
- Roll the paratha with light hands so the filling spreads evenly to the edges without breaking the dough.
- Cook on a medium flame to ensure the paratha becomes crispy on the outside and cooks perfectly on the inside.
Variations:
- Vegan Version: Skip the cheese and use oil instead of butter or ghee for roasting.
- Spicy Version: Add 2 finely chopped green chillies and 1 teaspoon of ginger-garlic paste to the stuffing.
- Travel-Friendly Version: Skip the chopped onion in the stuffing, so the paratha stays fresh for 2 to 3 days during long journeys.
- Vegetable Version: Add 2 tablespoons of finely grated carrots or cabbage to increase the nutritional value.
Serving Suggestions:
- Serve hot with cool yogurt or cucumber raita.
- Pair it with a tangy mango pickle or spicy green chutney.
- For kids, serve the Kabuli Chana Paratha with tomato ketchup.
- Enjoy it with 1 hot cup of morning tea or coffee.
Also Read: This 1 trick makes parathas insanely delicious
FAQs:
Q1. Can I use leftover boiled chole to make this Kabuli Chana Paratha Recipe?
Ans: Yes! You can easily drain the gravy from leftover chole curry, mash the chickpeas completely dry, and use it as a filling.
Q2. Can I pack this in a school lunch box?
Ans: Absolutely! This paratha stays soft for 5 to 6 hours, making it an excellent, protein-rich meal for school boxes.
Q3. What can I use instead of Kabuli chana?
Ans: You can use boiled white peas (safed matar) or even black chickpeas (kala chana). Just ensure you boil them for 4 to 5 whistles so they mash easily.
Q4. Why is my paratha tearing while rolling?
Ans: This happens if the chickpeas are not mashed completely or if the dough is too stiff. Keep the dough soft and make sure the chana is mashed like a smooth paste.
Quick & Easy Kabuli Chana Paratha Recipe For Kids
Ingredients
- 1 cup boiled Kabuli chana white chickpeas
- 2 tablespoons boiled and mashed potato
- 1 finely chopped onion
- 1/2 teaspoon chaat masala
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chilli powder or green chillies
- 1/2 teaspoon cumin-coriander powder
- 1 pinch turmeric powder
- 1 cube grated cheese optional, but highly recommended
- 2 tablespoons finely chopped fresh coriander
- 1 pinch salt to taste
- 1 bowl prepared wheat flour dough kneaded with water and a little salt
- 3 tablespoons of oil ghee, or butter for roasting
Instructions
- Soak the Kabuli chana overnight in 2 cups of water.
- In the morning, boil the chana in a pressure cooker for 4 whistles with a little salt until they become very soft.
- Drain all the water and mash the boiled chana perfectly using a masher or a quick pulse in a mixer until they are smooth like paste.
- Add 2 tablespoons of boiled potato to the mashed chana. This helps bind the Kabuli Chana Paratha Recipe filling together.
- Mix in the finely chopped onion, fresh coriander, and grated cheese.
- Add the dry spices: chaat masala, garam masala, red chilli powder, cumin-coriander powder, turmeric, and a little salt. Mix everything well.
- Take a small portion of the wheat flour dough and shape it into a small bowl with your fingers.
- Fill the centre with 2 to 3 spoons of the chana stuffing and close the dough tightly.
- Dust the dough ball with dry flour and roll it out gently using a rolling pin. Do not press too hard.
- Heat a tawa (pan) and roast the paratha on a medium flame for 2 minutes on each side. Apply ghee or butter until both sides puff up and turn golden and crispy.
