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.
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.
📖 Recipe
Coconut Milk Doodh Paratha
Ingredients
- 2 cup whole wheat flour -chapatti atta
- 1 cup coconut milk
- 3 tablespoon coconut oil melted
- salt to taste
- ½ teaspoon carom seeds ajwain
Instructions
- Take flour, salt, ajwain and 1 tablespoon oil in a big bowl and mix with your hand till you get a crumbly mix.
- Add coconut milk little by little and make a soft dough (you may need some water) 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.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I love how simple ingredients like this come together to create such layered, melt-in-the-mouth parathas. These parathas taste extra rich and comforting straight off the tawa, perfect with chai or curry.