Coconut Paratha

Paratha is a must in a Trinabgonian household. Try this silky soft coconut paratha, a flavour twist on traditional recipes made with Dairy Dairy.

Ingredients

  • 9 heaped tbsp Dairy Dairy + 3 cups water (mixed)
  • 6 oz dried coconut (shelled and cut into small pieces)
  • 6 cups flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • ¼ lb butter (cubed)
  • ¼ lb vegetable shortening
  • 4 oz vegetable oil

 

Directions

  • In a blender, add the mixed Dairy Dairy and dried coconut and process until smooth. Strain through a fine mesh strainer and retain coconut milk.

  • Combine flour, baking powder and salt in a large mixing bowl and mix. Add coconut milk in 3 parts and mix until liquid is absorbed then knead for about 2 minutes until dough comes together. Divide into 3 balls. Let rest for 15 minutes.

  • Meanwhile, melt shortening in sauce pan on medium heat. When melted, remove from heat and add cubed butter to soften. Stir gently and set aside.

  • Dust countertop with flour and roll out each dough ball into 9-inch circles. Brush evenly with butter mixture.

  • Using a small knife, make a cut from the center to the edge, then roll into a cone, stuffing edges under to properly secure. Sit dough cone pointy side up and let rest for 15 minutes

  • Place tawa or large frying pan on medium to high heat. Dust counter again with flour and roll each cone into 9-inch circles. Brush paratha with vegetable oil and place on hot tawa. Cook for about 20 seconds then flip and brush other side with oil. Cook for 45 seconds and brush with oil and flip until dough is crusty on both sides. Using a wooden dabla or two pot spoons, strike roti and beat until flaky in consistency and it tears slightly into large strips. Remove paratha roti and place in a clean kitchen towel to keep warm.