Nariyal Parantha

Ingredients list for Nariyal Parantha

• 2 cups + f Wheat flour (atta) kneaded into a dough
• 1 1/2 cups Scraped fresh coconut
• 1 1/2 tablespoons Semolina (suji)
• a pinch Nutmeg powder
• a pinch Green cardamom powder
• 1 cup Sugar
• 8-10 Cashewnuts crushed
• 8-10 Almonds crushed
• 2 tablespoons Raisins
• 4 tsps + for cooking Ghee

Method

1. Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.
2. Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.
3. Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.
4. Dust each roti with some dry flour and roll into a parantha.
5. Heat a non-stick tawa. Place one parantha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.
6. Cut into wedges, place on a serving plate and serve hot.

Nutrition Info