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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.

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Coconut and Rice Parantha
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
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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

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  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

Calories 1823
Carbohydrates 254.2
Protein 41.7
Fat 71.1
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