Multigrain Coconut Paratha With Ghee Recipe

A traditional Indian flatbread "Paratha" is commonly cooked in Indian family and the combination of coconut and multiple flours make this recipe calorie dense for an individual.

Nutritional info

  • 22.1 gm
  • 5.8 gm
    Total Fat
  • 0.7 mg
  • 2.1 gm
  • 173.7 kcal
  • 4.3 mcg
    Vitamin A
  • 10.3 mg
1.0 Tbsp(9.0 gm) Wheat Flour (Whole)
1.0 Flour Tbsp(7.0 gm) Jowar
1.0 Flour Tbsp(6.0 gm) Oats
1/2 Flour Tbsp(4.0 ml) Bajra
1.0 Tbsp(10.0 gm) Besan
2.0 Grated Tsp(2.0 gm) Dry Coconut
0.13 Powder Tsp(0.27 gm) Red Chilly
0.13 Tsp(0.22 gm) Jeera Powder
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(4.0 gm) Ghee
30.0 Ml(30.0 ml) Water
  • In a mixing bowl, take 1/2 tbsp Wheat flour, 1/2 tbsp Bajra Flour, 1 tbsp Jowar Flour, 1 tbsp Oats Flour, 1 tbsp Besan, 1 tbsp Grated Coconut, 1/8th tsp Jeera Powder, 1/4th tsp Salt, 1/8th tsp Red Chilli Powder and mix well.

  • Adding a little water, knead it into a soft dough.

  • Take the kneaded dough, roll it in a ball, lightly coat it with wheat flour and flatten them to make a circular paratha shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the paratha on it. Flip and spread 1 tsp ghee on the paratha.

  • Allowing it to cook, make sure both sides are browned well.

  • Garnish with coriander.

  • Serve hot.