Coconut Lovers' Indian Semolina Parathas

Name: Coconut Lovers' Indian Semolina Parathas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 parathas
Cuisine: South Asia — Muslim traditions
Ingredients: 2 cup semolina; 1 cup grated tender coconut; 1 medium onion; 2 tbsp coriander leaves; 1 green chili; 0.5 tsp red chili powder; 2 tsp ginger; 1 tsp cumin powder; 1.5 tbsp sugar; salt; ghee or oil; 1 pinch black pepper; 1 tbsp finely chopped coriander leaves

Coconut and coriander come together in this South Asian bread, fragrant with chilli and ginger and cooked in a pan. Serve with plain yoghurt.

50 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 20 min · 50 min total
Difficulty: medium

1
Sieve semolina, sugar and cumin powder together. Keep aside. In a bowl, put the coconut, onion, ginger, corriander leaves and green chilli, salt and red chilli powder.
2
Mix well until the mixture becomes moist. Add the sieved semolina into the bowl. Mix well.
3
Add the required little amount of water to get a batter of very coarse thick consistency. Keep aside to set for 10 minutes.
10 min
4
Once set, heat a tawa (flat bottomed pan) or griddle on medium flame. Pour 1-2 tsps. Of ghee or oil on it.
5
When the ghee or oil is hot, spread 4 big tbsps. Of batter on it and spread evenly either with a flat spoon or your fingertips.
6
Cover with a lid. Fry upside down till it's crisp. Likewise, repeat until all the batter has been used.
7
Serve hot with plain yoghurt (low-fat), garnished on top with black pepper powder and corriander leaves.