In his book ‘Charity & Its Fruits’, Jonathan Edwards had quoted’ “There are always two sides to every story…” True it is. And if we look at things, nothing exists with one side. Everything, every creature and every truth has two sides. And wise are those who can always see both the sides.
Everyday, we see, we hear and we live different things. Owing to the fact it is not necessary every time to look into different perspectives, often we lose out on the other side. And unfortunately, accumulation of this action ultimately leads to building up of judgment based on sheer half-truth, which leads us to an unfair life and unfair world.
However, if we just become little kinder to ourselves and introspect properly, just with a little effort we can unveil the enormous treasures of life. A mere consideration with an open mind to the other side will always help us to learn, grow and gain in every way. And if you actually think about it, probably, it is the power or the conscious effort of ‘Beauty’ from ‘Beauty and the Beast’ story, to able to see the other side of ‘Beast’, and thus she gets her Prince Charming.
Well, hopefully this time my regime for becoming a better human being and better life continues with persistence. Also, currently as a spill over action, my practice of considering both sides are extending to everything. And thus, after the successful execution of Sweet Coconut Paratha, my mind and my taste buds ventured into ‘Savoury Coconut Stuffed Paratha’.
After coming out with flying colours in this experiment of creating ‘Savoury Coconut Stuffed Paratha’, I can only say, one should not leave out any side, even it is gobbling down another taste of Coconut Paratha 😉.
Here is the step-by step recipe of ‘Savoury Stuffed Coconut Paratha’.
Recipe: Savoury Coconut Stuffed Paratha
Time Taken To Grate Coconut (manually): Around 40 minutes Time Taken To Knead Dough: Around 12 minutes Cooking Time (Coconut Filling): 10 minutes Time Taken To Prepare Paratha (Rolling dough to frying Paratha): Around 6 minutes per paratha Equipment Used: Bowls, coconut peeler, pan or wok, spatulas, tawa, spoon, grater, scissor or knife, rolling pin & board, measuring cup and measuring spoon Yield: 4 Parathas
Ingredients:
- 1 coconut or half of 1 coconut
- 1 cup aata or whole wheat flour
- 2 tablespoon ½ teaspoon and ½ cup refined oil
- Water to knead dough
- Ginger (2cm X 2.5cm X 1cm)
- ¼ teaspoon black mustard seeds
- 2 stems of curry leaves
- 2 green chillies
- ½ to quarter teaspoon salt
Method:
- Grate a coconut or grate half of 1 coconut and keep the grated coconut aside
- Take aata in a bowl and add ½ teaspoon oil on the flour
- Spread the oil evenly across the flour
- Knead the dough while adding water little by little
- Cover the dough and keep the dough aside
- Heat a pan or a wok
- Heat 2 tablespoon refined oil in the wok once the wok is hot
- Temper the oil with mustard seeds and half of the curry leaves (1 stem)
- Add half of the grated coconut (if you have grated the entire coconut) into the pan, followed by other half of curry leaves (another stem)
- Grate ginger and chop green chillies into the pan
- Add salt into the mix
- Stir and remove the pan from fire
- Now keep ½ cup refined oil aside in a bowl
- Heat a tawa on low flame
- Simultaneously take out little dough and roll the dough to a small ball around the size of a lemon
- Flatten the dough by pressing the edge of the dough to arrive at a shape of a bowl
- Fill the dough with coconut filling and seal the dough
- Flatten the dough to give the form of a paratha with the help of a rolling pin and board
- Place the paratha on tawa
- Take a spoon oil from the oil bowl (kept aside), and spread oil with the spoon around the paratha
- Cook the paratha for few minutes till one side (bottom side) is cooked
- Flip the paratha, spread oil again around the paratha with a spoon and cook the other side
- Remove the paratha from tawa
- Repeat the process for rest of the dough
Grate a coconut or grate half of 1 coconut.
Take aata in a bowl and oil on the flour. Spread the oil evenly on the flour.
Knead the dough and keep the dough aside.
Heat oil in a pan or wok.
Temper the oil with mustard seeds and 1 stem of curry leaves.
Add the grated coconut into the pan, followed by another stem of curry leaves.
Grate ginger and chop green chillies into the pan.
Add salt into the mix. Stir and remove the pan from fire.
Heat a tawa on low flame.
Take out little dough and roll the dough to a small ball.
Flatten the dough by pressing the edge of the dough.
Fill the dough with coconut filling.
Seal the dough.
Flatten the dough to give the form of a paratha with the help of a rolling pin and board and place the paratha on tawa.
Spread oil with a spoon around the paratha.
Cook the paratha for few minutes. Flip the paratha, spread oil again around the paratha with a spoon and cook the other side.
Remove the paratha from tawa. Repeat the process for rest of the dough.
Tips:
- If possible, use warm water to knead dough
- Knead the dough till the dough is soft enough that your finger reaches the bottom of the dough without getting stuck
- While cooking coconut filling, keep everything ready beforehand, cook the coconut on low flame and do every step quickly, as coconut burns easily
- You can use the leftover oil and leftover filling for something else
