With the arrival of winter, I long for those things which I used to eat in my childhood.Whenever the veggies were not cooked to our desire, this was the only option we would like to have…… n…Today also, I eat this with the same passion when I don’t intend to eat any vegetable
If we talk about the benefits, both jaggery and coconut provide essential minerals to the body.Coconut also cuts the sweetness of gur/jaggery.On the other hand, Fennel seeds/saunf add the flavour. This parantha is a good start for a winter morning.This gives you energy and heat on a severe winter morning.
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| Jaggery-Coconut Parantha |
Preparation time – 10 minutes
Cooking time – 10 minutesS
Servings – 4
Cuisine – Indian
INGREDIENTES -:
Jaggery/gur (grated) 1 cup
Coconut/nariyal (fresh) – 1 cup
Fennel seeds/saunf – 2 Tsp
Whole wheat dough for paranthas – As required
Ghee for cooking – 4 tsp
METHOD – :
1-. Mix grated gur, coconut and fennel seeds and keep aside.
2- Take some dough and flatten it with a rolling pin.
3- Keep some mix on it and add a little flour.Make a ball of it. Flour will prevent jaggery to come out while cooking
4- Now collect the disk to make a ball. Roll this ball into the flour and flatten again to make a disk with a rolling pin.
5- Heat tawa and drop the disk on it. Cook the para tha both sides by flipping. Apply sufficient amount of ghee and cook until it gets golden marks on top
6- Cook each parantha like this and enjoy this healthy breakfast in the chilly morning
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