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Multigrain Coconut Paratha

248 20 mins 1 Servings

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

Nutritional info

220.62 kcal

Nutritional Distribution

Carbohydrate 24.84 gm
Protein 2.41 gm
Fat 9.30 gm
Fiber 4.59 gm

Ingredients

Wheat Flour

1 Tbsp(9.0 gm) Wheat Flour

Jowar Flour

1 Tbsp(7.0 gm) Jowar Flour

Oats Flour

1 Tbsp(6.0 gm) Oats Flour

Bajra Flour

1 Tbsp(8.0 gm) Bajra Flour

Besan

1 Tbsp(10.0 gm) Besan

Dry Coconut

4 Grated Tsp(4.0 gm) Dry Coconut

Red Chilly Powder

1/8 Tsp(0.27 gm) Red Chilly Powder

Jeera Powder

1/8 Tsp(0.22 gm) Jeera Powder

Salt

1/4 Tsp(1.0 gm) Salt

Ghee

1.5 Tsp(6.0 gm) Ghee

Water

17 Ml(17.0 ml) Water

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Steps

Step 1 In a mixing bowl, take 1 tbsp wheat flour, 1 tbsp bajra flour, 1 tbsp jowar flour, 1 tbsp oats flour, 1 tbsp besan, 4 tsp grated dry coconut, 1/8 tsp jeera powder, 1/4 tsp salt, 1/8 tsp red chilly powder and mix well
Step 2 Add a little water, and knead it into a soft dough
Step 3 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
Step 4 Heat a nonstick tava on a low flame and roast the paratha on it
Step 5 Flip and spread 1
Step 6 5 tsp ghee on the paratha
Step 7 Allow it to cook, and make sure both sides are browned well
Step 8 Garnish it with coriander
Step 9 Serve hot

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Best paired with

Moong Chaat

Rich in protein and fiber, sprouts can add a wonderful mouth feel to the chaat. Serve it with sprinkled pomegranate to get the best of flavonoids and a fruity touch.