Narialbhaath parantha Recipe - Paranthas stuffed with oregano flavoured mashed coconut rice.

This recipe is contributed by Member rajeshwari .

Main Ingredients : Scraped coconut ( कसा हुआ नारियल ) , Cooked rice ( पके हुए चावल )

Cuisine : Indian

Course : Snack

Narialbhaath parantha

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Narialbhaath parantha Recipe Card

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Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Narialbhaath parantha

  • Scraped coconut 1/2 cup

  • Cooked rice 1 cup

  • Whole wheat flour (atta) 250 grams

  • Salt to taste

  • Oil 1 teaspoon

  • Garlic finely chopped 5 cloves

  • Ginger chopped 2 teaspoon

  • Green chilli finely chopped 2

  • Basil leaves chopped 2 teaspoon

  • Lemon juice 1/2 teaspoon

Method

Step 1

Mix whole wheat flour, salt. Add sufficient water to make soft dough. Heat oil in a non stick pan. Add garlic, ginger, green chillies and sauté for two minutes.

Step 2

Add rice, mash properly. Add salt, basil, coconut and mix well.Add lemon juice and mix. Allow the mixture to cool. Divide the dough and stuffing into equal portions.

Step 3

Roll the dough into thick roti and place a portion of stuffing. Seal the edges and roll into thick parantha. Heat a non stick tawa.

Step 4

Place the prepared parantha and roast till golden brown in colour. Drizzle oil and roast till fully done. Serve hot.

How to make Narialbhaath parantha

Step 1

Mix whole wheat flour, salt. Add sufficient water to make soft dough. Heat oil in a non stick pan. Add garlic, ginger, green chillies and sauté for two minutes.

Step 2

Add rice, mash properly. Add salt, basil, coconut and mix well.Add lemon juice and mix. Allow the mixture to cool. Divide the dough and stuffing into equal portions.

Step 3

Roll the dough into thick roti and place a portion of stuffing. Seal the edges and roll into thick parantha. Heat a non stick tawa.

Step 4

Place the prepared parantha and roast till golden brown in colour. Drizzle oil and roast till fully done. Serve hot.

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