Narialbhaath parantha Paranthas stuffed with oregano flavoured mashed coconut rice. By Sanjeev Kapoor 07 Jul 2014 in Recipes Course New Update Main Ingredients Scraped coconut, Cooked rice Cuisine Punjabi Course Breads Prep Time 21-25 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Medium Others Veg Ingredients list for Narialbhaath parantha 1/2 cup Scraped coconut 1 cup Cooked rice 250 grams Whole wheat flour (atta) to taste Salt 1 teaspoon Oil 5 cloves Garlic, finely chopped 2 teaspoons Ginger, chopped 2 Green chilli, finely chopped 2 teaspoons Basil leaves, chopped 1/2 tablespoon Lemon juice Method 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. 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. 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. Place the prepared parantha and roast till golden brown in colour. Drizzle oil and roast till fully done. Serve hot. #Cooked rice #Lemon juice #Oil #Salt #Scraped coconut #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