Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle.This recipe will make 8 parathas.
- 1 cup whole wheat flour
- 2 Tbsp oil
- ¼ tsp salt
- ¼ cup coconut powder
- ¼ cup milk
- ½ cup milk powder
- ¼ tsp salt
- ¼ tsp red chili powder
- 2 tsp sugar
- ¼ cup whole wheat flour for rolling.
- 4 Tbsp oil for cooking paratha
- Mix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes.
- In a microwave bowl mix coconut powder, milk powder, and milk together, (don’t use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color.
- After the mix cools off add salt, sugar, and red chili powder and mix it well.
- Divide the dough into eight equal parts and form into balls.
- Roll the dough balls into a 3” circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes.
- Press the filled ball lightly on dry flour from both sides.
- Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
- Heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
- After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- Parathas are best served hot and crispy. They will be soft as they cool off.
- Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container.
- For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Reheat using a skillet or oven.
- They also taste great at room temperature.
Tried this recipe?Let us know how it was!