My grandma used to prepare Doodh Na Paratha (Milky Paratha) with normal dairy milk. This recipe is easy to prepare, you won’t need tons of ingredients. She used to add Ajwain (carom seeds), you will be amazed at how the addition of carom seeds simply transforms the taste of it.
Various Paratha Recipes -> Bedmi Paratha | Ajwain Paratha | Amaranth and Mango Paratha | Multigrain Dudhi Thepla | Broccoli and Tofu Paratha | Aloo aur Pyaz Paratha
So, for our breakfast, I prepared Doodh Paratha using coconut milk instead of normal milk. They turned out very well and vanishing from the plate in no time. This paratha tastes amazing with Potato Curry (Gujarati Bateta nu Saak) , Masala Chole or Black Chick Pea Curry etc. We had the combination of Potato and Chick Pea Curry , this Coconut Milk Paratha and Almond, Coconut and Pineapple Halwa. Obviously, four of us were too lazy to do anything after we stuffed ourselves with it.
Various Coconut Milk Recipe-> Oven baked Butter Nut Squash, Spinach and Coconut Biryani | Coconut and Mango Doodh Poha | Tomato and Coconut Milk Chutney | Toasted Coconut layered Cake with Coconut Buttercream | Coconut and Almond Rice
COCONUT MILK PARATHA
ingredients:
- 2 cup whole wheat flour-chapatti aata
- 1 cup of coconut milk
- 3 tbsp. melted Coconut oil
- Pinch of salt
- 1/2 tsp. carom seeds – ajwain
instructions:
How to cook COCONUT MILK PARATHA
- Place flour, salt, ajwain and 1 tbsp.oil in a big bowl and mix with your hand till you get a crumbly mix.
- Add water little by little and make a soft dough and leave it aside covered for 10-15 minutes.
- When you are ready to make paratha, once again knead dough for one or two minutes.
- Divide the dough into equal sizes and make round balls.
- Dust the flour on working surface, first roll one ball into a small circle ( see picture )
- Now apply little oil and dust some flour on it ( this step will give you flaky layers ) Fold the circle into a semi-circle and once again apply little oil and flour and fold it again.
- You will have small triangle paratha, roll into a bigger triangle without giving too much pressure if needed dust some flour and roll paratha.
- Heat griddle or tawa on medium heat.
- Place a paratha on the griddle and cook for 20 seconds, or until the top starts to brown and slightly bubble.
- Turn the paratha over using a spatula, apply little oil and continue cooking for about 30 seconds, or until brown spots appear.
- Flip it over one more time and, using the spatula and apply oil, carefully press down all over.
- Turn over again and repeat on the other side until you have the desired crispiness.
- Keep each paratha warm, while you repeat to cook them all.
- Serve hot. Enjoy with any curry, raita or Chutney.
NOTES:
Did you make this recipe?
Brighten up your day with this well-balanced and colourful breakfast, Pistachio, Avocado Butter Toast with roasted Mushroom and Tomato, it would bring a sheer joy.
Although I like to spend less time in the kitchen for to prepare our breakfast, that doesn’t mean I just open any cereal boxes. There are many breakfast recipes which are easy and quick to prepare yet they are filling and healthy.
Occasionally, I do like to prepare something exciting and time-consuming, every bite of this Gujarati Bhakhri with Masala Chai and Eggless Buckwheat Pancake vanishes into thin air.
Our all-time favourite Batata Poha ( beaten rice with potatoes) brings all of us to the table in no time. Our weekend special Fafda and Jalebi satisfies our Gujju souls.
And how can I forget quite a royal treat Badam Halwa , Poori and Potato and Chick Pea Curry ?
A couple of times I have prepared few dishes using Avocados like Avocado and mango Sushi , Avocado Basil Orange Pesto , and Avocado and Fenugreek Paratha ,
Last year I saw Avocado Toast recipe pins were flooding onto Pinterest feeds, they were so tempting, so I jumped on board the Avocado toast express. I know they are all the rage right now!
But then, I wanted to veg and protein-packed breakfasts, so I prepared avocado butter by using pistachio nuts, as they offer a good source of protein, fats and minerals. The addition of roasted mushrooms and tomato made this breakfast meal more healthy and we achieved our goal to 7-a-day, yes you read it correctly, health experts are now saying that seven is a magic number to stay fit and healthy.
In the family, everyone enjoyed this creamy and crunchy, all in one super delicious bite. It’s totally balanced both in flavours and nutrition. Actually, these toasts can be eaten as a light summer lunch as not much prep to do. In other words, excellence!
Notes:- Make sure you use thick and hearty bread slices, so the toast is able to hold the toppings. I have used Waitrose Rye and wheat dark sourdough bread.
Pistachio, Avocado Butter toast with roasted Mushroom and Tomato
ingredients:
- 8 Thick bread slices
- 2 Avocado
- 3 tbsp. Pistachio nuts
- 2 tbsp. Fresh coriander leaves
- 500g Mushrooms
- 500g Cherry tomatoes
- Salt to taste
- Freshly ground black pepper
- 2 tbsp. Olive oil
instructions:
How to cook Pistachio, Avocado Butter toast with roasted Mushroom and Tomato
- Wash and pat dry mushrooms and tomatoes.
- Preheat the oven to Gas mark 5-6.
- Cut Mushrooms, place it on a baking tray and apply some oil, bake for 15 minutes.
- Meanwhile, make butter in a mixer or grinder using pistachio nuts, avocado and fresh coriander leaves.
- Once you have baked mushrooms and tomatoes, make toasts.
- Generously spread pistachio and avocado butter, and top it up with roasted mushrooms and tomatoes.
- Sprinkle a little salt and black pepper.
- Serve immediately.
- Enjoy with a glass of an orange juice, tea or coffee.
