Coconut and Rice Parantha

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

1. Add half cup water and knead into soft dough.
2. 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.
3. Add lemon juice and mix. Cool down to room temperature.
4. 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.
5. Heat a non-stick tawa.
6. Place each parantha on hot tawa, drizzle oil and shallow-fry, turning sides, till both sides are golden brown.
7. Transfer onto a serving plate and serve hot.

Nutrition Info