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Nariyal Parantha

Sweet paranthas stuffed with coconut and dry fruits This recipe is from FoodFood TV channel

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Nariyal Parantha
Main Ingredients Wheat flour (atta) , Scraped fresh coconut
Cuisine Indian
Course Breads
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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Ingredients list for Nariyal Parantha

  • 2 cups + f Wheat flour (atta) kneaded into a dough
  • 1 1/2 cups Scraped fresh coconut
  • 1 1/2 tablespoons Semolina (suji)
  • a pinch Nutmeg powder
  • a pinch Green cardamom powder
  • 1 cup Sugar
  • 8-10 Cashewnuts crushed
  • 8-10 Almonds crushed
  • 2 tablespoons Raisins
  • 4 tsps + for cooking Ghee

Method

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  1. Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.
  2. Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.
  3. Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.
  4. Dust each roti with some dry flour and roll into a parantha.
  5. Heat a non-stick tawa. Place one parantha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.
  6. Cut into wedges, place on a serving plate and serve hot.

Nutrition Info

Calories 2554
Carbohydrates 262.7
Protein 50.3
Fat 144.5
Other Fiber 58.9 gm
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