Skip to main content

Coconut Paratha - Quick Tiffin Recipe

Coconut Paratha is one of my oldest recipe and my favourite paratha dish. Easy and quick tiffin for your dinner within 20 minutes.




It comes together quickly using simple ingredients. I got second prize for this dish in the year 2003 in an inter college cooking competition held at Trichy. It was an unforgettable experience in my life.
The first step is to make your dough for the paratha.The dough is prepared with whole wheat flour like we prepare for our regular chapathi dough. Rest the dough for 10 minutes. Next, the grated coconuts are fried along with chopped green chillies, coriander leaves and mint leaves. Allow this coconut mixture to cool down for 5 minutes and then start preparing your parathas.



Coconut Paratha Recipe Details


Print Friendly and PDF
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : tiffin
Author : Muthulakshmi Madhavkrishnan

Ingredients

  • 2 cups wheat flour
  • 1 cup grated coconut
  • 1 green chilly, finely chopped
  • few coriander leaves
  • few mint leaves
  • 1 tbsp ghee
  • salt to taste
  • oil

Cooking Directions

  1. In a wide bowl mix, wheat flour along with required salt and ghee. Mix well and add water gradually and knead it to a soft dough.Apply a tbsp of oil and keep it closed for 20 minutes.
  2. Heat a tsp of oil in a pan and add the chopped green chillies, chopped coriander leaves and mint leaves. Fry for a few seconds and add the grated coconut. When there is no moisture in it, transfer it a wide plate and allow it to cool down.
  3. Make small medium, balls of the dough and dust it with wheat flour and roll them into 4 inch circles.
  4. Add a spoonful of the coconut mixture in the centre and bring all the edges together as shown in the picture.
  5. Flatten the dough ball with your palms and once again dust it with wheat flour and roll the dough to a circle of 6 inch.
  6. Heat an iron tawa on medium heat and place the paratha on to the hot tawa. Add some oil and cook the paratha for a minute and then flip over. Apply some more oil, on the other side and press with a spatula and cook till both sides have brown spots on them. Repeat the process for the remaining parathas.Serve Coconut Paratha with your favourite masalas or dals

Coconut Paratha with step by step photos 

In a wide bowl mix wheat flour along with required salt and ghee.

Mix well and add water gradually and knead it to a soft dough. Apply a tbsp of oil and keep it closed for 20 minutes.

Heat a tsp of oil in a pan and add the chopped green chillies, chopped coriander leaves and mint leaves. Fry for a few seconds and add the grated coconut. When there is no moisture in it transfer it a wide plate and allow it to cool down.

Make small medium balls of the dough and dust it with wheat flour and roll them into 4 inch circles. Add a spoonful of coconut mixture in the centre..

 Bring all the edges together as shown in the picture.

Flatten the dough ball with your palms and once again dust it with wheat flour and roll the dough to a circle of 6 inch.

Heat an iron tawa on medium heat and place the paratha on to the hot tawa. Add some oil and cook the paratha for a minute and then flip over. Apply some more oil on the other side and press with a spatula and cook till both sides have brown spots on them. Repeat the process for the remaining parathas. Serve Coconut Paratha with your favourite masalas or dals.




Comments

Popular posts from this blog

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ingred

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can use s

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Ribbon Pakoda with ParBoiled Rice - Puzhungal Arisi Ribbon Pakoda - Diwali Recipes

Ribbon pakoda -  prepared with parboiled rice (idli rice) and fried gram flour. In our blog, I have already posted ribbon pakoda prepared with gram flour and rice flour. 

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli Black

Coconut Milk Curry Leaves Juice - Dishes with two or three ingredients - Coconut Milk Recipes

Today we are going to see an interesting and healthy juice recipe with just two ingredients. Few years ago, I learnt this recipe from my yoga instructor. During our yoga class, she recommends everyone to replace the tiffin with this juice for breakfast. It gives more energy to practice exercises, and it also strengthens the immune system. You can replace curry leaves with mint leaves or coriander leaves. After drinking the juice, eat five soaked badam. Coconut milk curry leaves juice Recipe Details  Prep time: 5 minutes Serves: 1 Category: juice Ingredients 1 cup grated coconut (tightly packed) 20 curry leaves   Directions Take a big mixer jar and add the grated coconut and curry leaves. Add 1/4 cup of water and grind it nicely. Squeeze the ground coconut and strain the milk using a strainer or white cloth. Add the squeezed coconut, curry leaves mixture and grind it nicely with required water. Once again squeeze it well and take the milk. Mix them well and serve it immediately. You can