Paratha, Paneer parathas, methi paratha recipe, Lachcha Paratha

NARIYAL BHAT(COCONUT RICE)

INGREDIENT :

Wheat flour - 500 gm.
Extra flour - 15 gm.

Ghee (Clarified butter) - 100 gm.
Warm water - 150 ml.
Salt to taste.

METHOD :

Sieve flour and salt in mixing bowl and rub in 1 tbspn. ghee. Add water gradually, and knead into smooth dough. Cover with cling-film and set aside for 1 hr.Divide dough into 12-14 equal portions and roll each into a smooth ball. Melt ghee in a small pan over low heat and cool slightly. Roll each ball of dough into a thin circular shape on a lightly-floured board. Pour 1 tspn. of warm ghee in the center and spread with fingers. Fold into halves and quarters, and roll into paratha ie. in round shape.Heat griddle, cook parathas with spoonfull of ghee, turning frequently to ensure that both sides are crisply fried.Serve hot with kababs and vegetables.

Time taken -- 1 1/2 hrs.
Serves -- 4.

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NARIYAL BHAT(COCONUT RICE)