How to make Narialbhaath parantha -
Paranthas stuffed with oregano flavoured mashed coconut rice.
This recipe is contributed by Member rajeshwari .
Main Ingredients : Scraped coconut (कसा हुआ नारियल), Cooked rice (पके हुए चावल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Narialbhaath parantha checkout Coconut Thins. You can also find more Snacks and Starters recipes like Gluten Free Burger Palak Paneer Tofu Tandoori Subz Shaslik Thai Style Grilled Paneer
Narialbhaath 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 : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Narialbhaath parantha Recipe
Scraped coconut 1/2 cup
Cooked rice 1 cup
Whole wheat flour (atta) 250 grams
Salt to taste
Oil 1 teaspoon
Garlic finely chopped 5 cloves
Ginger chopped 2 teaspoon
Green chilli finely chopped 2
Basil leaves chopped 2 teaspoon
Lemon juice 1/2 teaspoon
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place the prepared parantha and roast till golden brown in colour. Drizzle oil and roast till fully done. Serve hot.
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