STUFFED PARATHA - COCONUT PURAN PARATHA

This sweet paratha has a stuffing the main ingredients of which are coconut and jaggery and can be relished as a teatime snack.

This sweet paratha has a stuffing the main ingredients of which are coconut and jaggery and can be relished as a teatime snack.

Makes 6 - 7 parathas
Ingredients

1. Wheat flour – 2 cups
2. Oil – 2-3 tsps
3. Salt – a pinch

For the stuffing

1. Coconut – 1 – finely grated – 2 ½ -3 cups
2. Jaggery – 1 1/2 - 2 cups
3. Ghee – 1 tsp
4. Cardamom powder – 1 tsp

Method

Mix the wheat flour with oil and a pinch of salt. Add water little by little and make a smooth tight dough and set aside for at least 30 minutes.

Stuffing -

1. Heat ½ cup of water in a kadhai.
2. Add 2 cups of jaggery and keep stirring on a low flame till it dissolves completely.
3. After it cools a bit, strain it to get rid of tiny particles of dirt if any.
4. Heat it again and add the grated coconut and keep on high flame till excess water gets evaporated. 
5. Add a tsp of ghee and stir well.
6. Turn off the heat.
7. After 10 minutes add 1 tsp of cardamom powder and mix well.
8. Allow to cool.
9. Make equal sized balls – the size of a big lemon.
10. Divide the dough also into equal parts – the size of a big lemon.

Parathas

1. Roll one dough ball into a small thick circle of about 3”.
2. Place a ball of the coconut stuffing in the center and fold in from all the sides so that the stuffing is fully covered.
3. Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
4. Heat a tava / pan and put the stuffed paratha on it.
5. Flip it after a minute.
6. Flip it again after a minute and add ghee (or oil) all over the paratha.
7. Turn it again and spread ghee on this side too.
8. Remove from tava when both sides are golden brown.
9. Serve hot.

Tips

1. Make sure the stuffing is dry – it is better to prepare the stuffing one day earlier and store it in the fridge.
2. This paratha tastes good even when cold – so it is ideal as packed snack.

© Copyright 2011. Brinda Balasubramonian.