Coconut and Rice Parantha Super way to use up leftover rice – mix it with coconut and masalas to stuff paranthe. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 10 Aug 2015 in Recipes Course New Update Main Ingredients Fresh coconut, Leftover cooked rice Cuisine Indian Course Breads Prep Time 6-10 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Coconut and Rice Parantha 1/2 cup Fresh coconut scraped 1 cup Leftover cooked rice 2 cups Whole wheat flour (atta) to taste Salt Oil 1 tablespoon + for shallow-frying 5 Garlic cloves finely chopped 1 inch ginger finely chopped 2 Green chillies finely chopped 2 teaspoons Basil leaves chopped 1/2 tablespoon Lemon juice Method Add half cup water and knead into soft dough. Heat one tablespoon oil in a non-stick pan, add garlic, ginger and green chillies and sauté for two minutes. Add rice and mash properly. Add salt, basil leaves and coconut and mix well. Add lemon juice and mix. Cool down to room temperature. Divide the dough into equal portions. Roll each portion into thick roti and place a portion of stuffing in the centre. Gather the edges and press lightly to seal, roll into balls and roll each ball into a thick parantha. Heat a non-stick tawa. Place each parantha on hot tawa, drizzle oil and shallow-fry, turning sides, till both sides are golden brown. Transfer onto a serving plate and serve hot. Nutrition Info Calories 1823 Carbohydrates 254.2 Protein 41.7 Fat 71.1 #Basil leaves #Fresh coconut #Garlic cloves #Green chillies #Lemon juice #Oil #Salt #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article