How to make 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.
Main Ingredients : Fresh coconut (ताज़ा नारियल), Leftover cooked rice
Cuisine : Indian
Course : Breads
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You can also find more Breads recipes like Nariyal Puri Aam Papad Parantha Rice Chapati Soya Masoor Parantha
Coconut and Rice Parantha Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 6-10 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Coconut and Rice Parantha Recipe
Fresh coconut scraped 1/2 cup
Leftover cooked rice 1 cup
Whole wheat flour (atta) 2 cups
Salt to taste
Oil 1 tablespoon + for shallow-frying
Garlic cloves finely chopped 5
1 inch ginger finely chopped
Green chillies finely chopped 2
Basil leaves chopped 2 teaspoons
Lemon juice 1/2 tablespoon
Method
Step 1
Add half cup water and knead into soft dough.
Step 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.
Step 3
Add lemon juice and mix. Cool down to room temperature.
Step 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.
Step 5
Heat a non-stick tawa.
Step 6
Place each parantha on hot tawa, drizzle oil and shallow-fry, turning sides, till both sides are golden brown.
Step 7
Transfer onto a serving plate and serve hot.
Nutrition Info
Calories : 1823 Kcal
Carbohydrates : 254.2 gm
Protein : 41.7 gm
Fat : 71.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
