Multigrain Coconut Paratha 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

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  • 2.4 gm
  • 9.3 gm
    Total Fat
  • 4.6 gm
    Total Fiber
  • 24.8 gm
  • 220.6 kcal
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
1.0 Flour Tbsp(8.0 ml) Bajra
1.0 Tbsp(10.0 gm) Besan
4.0 Grated Tsp(4.0 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
2.0 Tsp(6.0 gm) Ghee
17.0 Ml(17.0 ml) Water
  • 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 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 1.5 tsp ghee on the paratha.

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

  • Garnish with coriander.

  • Serve hot.

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