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nariyal chane ke parathe recipe | nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy protein rich coconut chickpea paratha |

nariyal chane ke parathe recipe | nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with 50 amazing images.



nariyal chane ka paratha is a popular breakfast dish in many parts of India. Learn how to make coconut chickpea paratha .

When you think of coconut and parathas, you immediately think of sweet versions. But, here is a unique Nariyal Chane ka Paratha that is sure to surprise you with its tongue-tickling, slightly spicy flavour.

A combination of cooked white chickpeas and coconut is spiced up with varied spice powders and pastes, to create a flavourful filling for wholesome nariyal chane ke parathe made with whole wheat flour.


The mealy texture of the filling and its awesome flavour are sure to please your palate. Just make sure you overcook the chickpeas a little, so that it will mesh well with the other ingredients, and you can roll the parathas easily.

Main ingredients for nariyal chane ke parathe .
Kabuli chana has a nutty, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, spices, and herbs. Kabuli chana adds a bit of crunch and chewiness to the paratha. Chickpeas are high in fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.
Coconut has a sweet and nutty flavor that complements well with the other ingredients in the dish, such as the chickpeas, spices, and herbs. Grated coconut adds a bit of moisture and chewiness to the paratha. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body.

Serve coconut kabuli chana paratha hot with curds, low fat curds, raita or achar.

Pro tips of coconut chickpea paratha . 1. Consider using coconut oil or olive oil instead of processed seed oils for a healthier diet. 2. Chaat masala adds a tangy, savory flavor to the paratha. The amchur powder in chaat masala adds a sour note that helps to balance out the sweetness of the coconut and the richness of the chickpeas.

Enjoy nariyal chane ke parathe recipe| nariyal chane ka paratha recipe | coconut kabuli chana paratha | healthy coconut chickpea paratha | with step by step photos.

Nariyal Chane Ka Paratha

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Nariyal Chane Ka Paratha recipe - How to make Nariyal Chane Ka Paratha

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 parathas.
Show me for parathas.

Ingredients
Method
For the filling
    For the filling
  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the coconut and sauté on a medium flame for 1 minute.
  3. Add the ginger-garlic paste, turmeric powder, coriander-cumin seeds powder, chilli powder, chaat masala and sauté on a medium flame for a few seconds.
  4. Add the kabuli chana and salt, mix well and cook on a medium flame for 2 minutes, while mashing it lightly using a potato masher.
  5. Add the coriander and mix well.
  6. Divide the filling into 6 equal portions and keep aside to cool completely.

For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

How to proceed
    How to proceed
  1. To make nariyal chane ka paratha, divide the dough into 6 equal portion and keep aside.
  2. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the filling in the center of the circle, bring together all the sides in the center and seal tightly.
  4. Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
  5. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
  6. Repeat steps 1 to 5 to make 5 more parathas.
  7. Serve the nariyal chane ka paratha hot with fresh curds or pickle.
Nutrient values (Abbrv) per paratha
Energy231 cal
Protein6 g
Carbohydrates29.1 g
Fiber8.1 g
Fat10.5 g
Cholesterol0 mg
Sodium103.2 mg
Nariyal Chane Ke Paratha Video by Tarla Dalal
Nariyal Chane Ka Paratha recipe with step by step photos

like nariyal chane ke paratha
    like nariyal chane ke paratha
  1. like nariyal chane ke paratha recipe | coconut kabuli chana paratha | healthy Coconut Chickpea Paratha | protein rich kabuli chana paratha | Paratha or diffferent types of parathas are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo bhujiya paratha or the lifafa paneer paratha. Below are some of my favorite stuffed paratha recipes that you can relish for breakfast or lunch : 

what is nariyal chane ke paratha made of?
    what is nariyal chane ke paratha made of?
  1. what is nariyal chane ke paratha made of? See below image of list of ingredients for nariyal chane ke paratha.

soaking and boiling kabuli chana
    soaking and boiling kabuli chana
  1. Take a deep bowl, add raw kabuli chana, wash with enough water.
  2. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours.
  3. This is how the kabuli chana looks after soaking.
  4. Drain well using a strainer.
  5. Soaked and drained kabuli chana.
  6. Boil enough water in a deep vessel and add 1/4 tsp salt.
  7. Add the soaked and drained kabuli chana.
  8. Cook the kabuli chana on a high flame for 15 minutes.
  9. Drain.
  10. Soaked and cooked kabuli chana ready to be used in paratha.

filling for coconut kabuli chana paratha
    filling for coconut kabuli chana paratha
  1. Heat 2 tbsp oil in a broad non-stick pan. Consider using coconut oil or olive oil   instead of processed seed oils for a healthier diet.
  2. Add 1/2 tsp cumin seeds (jeera).
  3. Let the seeds crackle.
  4. Add 1/2 cup grated coconut. Coconut has a sweet and nutty flavor that complements well with the other ingredients in the dish, such as the chickpeas, spices, and herbs. Grated coconut adds a bit of moisture and chewiness to the paratha. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. 
  5. Sauté on a medium flame for 1 minute.
  6. Add 2 tsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic have a strong, pungent flavor that complements well with the other ingredients in the dish, such as the coconut, chickpeas, and spices. See how to make ginger garlic paste.
  7. Add 1/4 tsp turmeric powder (haldi).
  8. Add 2 tsp coriander-cumin seeds (dhania-jeera) powder. Coriander cumin seed powder has a warm, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, chickpeas, and spices.
  9. Add 1 tsp chilli powder.
  10. Add 2 tsp chaat masala. Chaat masala adds a tangy, savory flavor to the paratha. The amchur powder in chaat masala adds a sour note that helps to balance out the sweetness of the coconut and the richness of the chickpeas. 
  11. Sauté on a medium flame for a few seconds.
  12. Add 1 cup soaked and boiled kabuli chana (white chick peas. Kabuli chana has a nutty, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, spices, and herbs. Kabuli chana adds a bit of crunch and chewiness to the paratha. Chickpeas are high in Fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.
  13. Add salt to taste. We added 1/3rd tsp salt.
  14. Mix well.
  15. Cook on a medium flame for 2 minutes.
  16. Mash it using a potato masher.
  17. Add 2 tbsp chopped coriander (dhania). Coriander has a fresh, citrusy flavor that complements well with the other ingredients in the dish, such as the coconut, chickpeas, and spices.
  18. Mix well.
  19. Divide the filling into 6 equal portions and keep aside to cool completely.

dough for coconut kabuli chana paratha
    dough for coconut kabuli chana paratha
  1. in a bowl put 1 1/4 cups whole wheat flour (gehun ka atta). Whole wheat flour gives the paratha a heartier texture than white flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is also relatively inexpensive and easy to find.
  2. Add 1 tsp oil.
  3. Add salt to taste. We added 1/4th tsp salt.
  4. Gradually add enough water to make a soft dough. We first added 1/2 cup water and then gradually added another 3 tablespoons of water while kneading to make a soft dough.     
  5. Knead into a soft dough.

making nariyal chane ke paratha
    making nariyal chane ke paratha
  1. To make nariyal chane ke paratha recipe | coconut kabuli chana paratha | healthy Coconut Chickpea Paratha | protein rich kabuli chana paratha |  divide the dough into 6 equal portion and keep aside.
  2. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
  3. Place one portion of the filling in the center of the circle.
  4. Bring together all the sides in the center and seal tightly.
  5. Press the dough down with your hand to flatten it. Dust with a little flour.
  6. Gently roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
  7. Heat a non-stick tava (griddle) and grease it with oil using a brush.
  8. Place the uncooked paratha on the tava. 
  9. Cook on medium heat for 30 seconds. 
  10. Grease the top of the paratha with oil using a brush. 
     
  11. Flip over.
  12. To ensure that the stuffing in the paratha cooks evenly, use a spatula to press down on it while it is cooking. 
     
  13. Cook the paratha on medium heat until both sides are golden brown. 
     
  14. Serve nariyal chane ke paratha | coconut kabuli chana paratha | healthy Coconut Chickpea Paratha | hot with curd, low fat curds,  raita or achar.

pro tips for nariyal chane ke paratha
    pro tips for nariyal chane ke paratha
  1. Add 1/2 cup grated coconut. Coconut has a sweet and nutty flavor that complements well with the other ingredients in the dish, such as the chickpeas, spices, and herbs. Grated coconut adds a bit of moisture and chewiness to the paratha. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. 
  2. Add 2 tsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic have a strong, pungent flavor that complements well with the other ingredients in the dish, such as the coconut, chickpeas, and spices. See how to make ginger garlic paste.
  3. Heat 2 tbsp oil in a broad non-stick pan. Consider using coconut oil or olive oil   instead of processed seed oils for a healthier diet.
  4. Add 2 tsp chaat masala. Chaat masala adds a tangy, savory flavor to the paratha. The amchur powder in chaat masala adds a sour note that helps to balance out the sweetness of the coconut and the richness of the chickpeas. 
  5. Add 1 cup soaked and boiled kabuli chana (white chick peas. Kabuli chana has a nutty, earthy flavor that complements well with the other ingredients in the dish, such as the coconut, spices, and herbs. Kabuli chana adds a bit of crunch and chewiness to the paratha. Chickpeas are high in Fibre resulting in your stomach feeling a lot fuller than refined carbs. One cup of cooked chickpeas has 14 grams of protein, which is a really good amount.

benefits of nariyal chane ke paratha
    benefits of nariyal chane ke paratha
  1. Nariyal Chane Ke Paratha  is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). 
    1. Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 32% of RDA.
    2. Phosphorus : Phosphorous works closely with calcium to build bones. 27% of RDA.
    3. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, Sesame seeds, Garden cress seeds (halim), Capsicum, Wheat flour, Chana dal, moong, walnuts, masoor dal, brown rice, jowar, bajra. 20% of RDA.
    4. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 18% of RDA.
    5. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ). 18% of RDA.
    6. Protein per paratha 6 grams.  11% of RDA.

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