Special Coconut Paratha
530 بار بازدید -
3 ماه پیش
-
Special Coconut Paratha @cookingwithjudy:Special Coconut
Special Coconut Paratha @cookingwithjudy:
Special Coconut Paratha :
Coconut Paratha, is a sweet delicacy which combines the rich flavors of coconut, jaggery and the comforting texture of a flaky flatbread. Whether enjoyed as a breakfast treat, a snack, or a side dish, Coconut Paratha never fails to delight the taste buds.
I picked this recipe when I was on a short trip to Mangalore. Our house-help Roopa made this for our breakfast one day. I quietly observed the tips and tricks and later made it several times at our home.
Please do try it, its awesome and different.
INGREDIENTS
• Wheat or Maida - 3 cups
• Semolina (extra fine) - 1 cup (If not fine grind it in dry mixer)
• Fresh Coconut grated - from 2 large coconuts (Grind it for few rounds)
• Jaggery - Grated 1.5 cups (You can add +/- if you like)
• Cardamom powder - 1 teaspoon
• Salt to taste
• Water as reqd to knead - roughly 1.5 + cups
• Ghee - as required when frying
METHOD
• Grate coconut and slightly grind in mixer.
• Grate jaggery
• Add jaggery and coconut to a pan and allow the jaggery to melt.
• When jaggery is well melted add cardamom powder.
• Remove from fire and keep aside till needed
• Knead 3 cups flour and 1 cup semolina with water and 1 tsp salt.
• Depending on your flour you may need to add more or less water.
• Knead to a soft dough, little softer than chappati dough.
• I kneaded in Kitchen aid; but nothing like hand kneading.
• Make small lime sized balls of the coconut and jaggery mix and keep.
• Make balls of the dough – slightly larger than coconut balls.
• Enclose the coconut balls in the dough balls as shown.
• Gently knead to make 6 or 7” flat-breads/rotis
• Put on a hot pan and fry on both sides till done.
• Drizzle with little ghee when frying.
• If you cool and store them in ziplock bags in the refrigerator, they last for upto 10-12 days.
• When you need remove from ziplock pan and toss on hot pan on both sides and they are soft and fresh to eat. Don’t fry too much; or they will be hard – just toss on both sides till warm and they will be soft and good to eat.
Special Coconut Paratha :
Coconut Paratha, is a sweet delicacy which combines the rich flavors of coconut, jaggery and the comforting texture of a flaky flatbread. Whether enjoyed as a breakfast treat, a snack, or a side dish, Coconut Paratha never fails to delight the taste buds.
I picked this recipe when I was on a short trip to Mangalore. Our house-help Roopa made this for our breakfast one day. I quietly observed the tips and tricks and later made it several times at our home.
Please do try it, its awesome and different.
INGREDIENTS
• Wheat or Maida - 3 cups
• Semolina (extra fine) - 1 cup (If not fine grind it in dry mixer)
• Fresh Coconut grated - from 2 large coconuts (Grind it for few rounds)
• Jaggery - Grated 1.5 cups (You can add +/- if you like)
• Cardamom powder - 1 teaspoon
• Salt to taste
• Water as reqd to knead - roughly 1.5 + cups
• Ghee - as required when frying
METHOD
• Grate coconut and slightly grind in mixer.
• Grate jaggery
• Add jaggery and coconut to a pan and allow the jaggery to melt.
• When jaggery is well melted add cardamom powder.
• Remove from fire and keep aside till needed
• Knead 3 cups flour and 1 cup semolina with water and 1 tsp salt.
• Depending on your flour you may need to add more or less water.
• Knead to a soft dough, little softer than chappati dough.
• I kneaded in Kitchen aid; but nothing like hand kneading.
• Make small lime sized balls of the coconut and jaggery mix and keep.
• Make balls of the dough – slightly larger than coconut balls.
• Enclose the coconut balls in the dough balls as shown.
• Gently knead to make 6 or 7” flat-breads/rotis
• Put on a hot pan and fry on both sides till done.
• Drizzle with little ghee when frying.
• If you cool and store them in ziplock bags in the refrigerator, they last for upto 10-12 days.
• When you need remove from ziplock pan and toss on hot pan on both sides and they are soft and fresh to eat. Don’t fry too much; or they will be hard – just toss on both sides till warm and they will be soft and good to eat.
3 ماه پیش
در تاریخ 1403/04/07 منتشر شده
است.
530
بـار بازدید شده