Coconut Paratha – Manjula’s Kitchen


  • Divide the dough into eight equal elements and type into balls.

  • Roll the dough balls right into a 3” circle. Place one tablespoon of filling within the heart. Pull the perimeters of the dough to wrap it across the filling. Repeat to make all eight balls. Let the crammed balls settle three to 4 minutes.

  • Press the crammed ball flippantly on dry flour from either side.

  • Utilizing a rolling pin, roll the balls protecting the sealed facet up. If the dough sticks to the rolling pin or rolling floor, flippantly mud the parathas with dry flour; roll the paratha right into a seven-inch circle.

  • Warmth a heavy skillet on medium excessive warmth till reasonably scorching. To check, sprinkle water on the skillet. If the water sizzles instantly, the skillet is prepared.

  • Place the paratha on the skillet. When the paratha begins to alter shade and begins to puff up, flip it over. You’ll discover some golden-brown spots.

  • After a couple of seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put once more a half teaspoon of oil. Evenly press the puffed areas with a spatula. This can assist the paratha to puff.

  • Flip once more and press with a spatula ensuring the paratha is golden-brown on either side. Repeat for the remaining parathas.

  • Parathas are finest served scorching and crispy. They are going to be comfortable as they cool off.



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