Beary Paratha
Veg
Soft, flaky, multi-layered wheat paratha — the Beary and Kerala-Muslim version of laccha paratha, slightly thinner and more yielding than the North Indian type, cooked with oil on a tawa until lightly golden. Eaten at breakfast with egg roast or at dinner with mutton curry.
Cuisines
Beary
Malabar
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 2 cups | all-purpose flour |
| 1 cup | whole wheat flour |
| 1 teaspoon | salt |
| 1 tablespoon | ghee |
| 1 cup | water |
| 1 cup | grated coconut |
| 1 teaspoon | sugar |
| 1 teaspoon | fennel seeds |
| 2 tablespoons | ghee for cooking |
Instructions
- 1 In a large bowl, combine the all-purpose flour, whole wheat flour, and salt.
- 2 Add 1 tablespoon of ghee and mix well with your fingers until the mixture resembles breadcrumbs.
- 3 Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 20 minutes.
- 4 In a separate bowl, mix the grated coconut, sugar, and fennel seeds to prepare the filling.
- 5 Divide the dough into equal portions and roll each portion into a ball.
- 6 Flatten each ball slightly and place a spoonful of the coconut filling in the center.
- 7 Fold the edges over the filling and seal it well. Gently roll it out into a thick paratha.
- 8 Heat a tawa or skillet over medium heat and add a little ghee.
- 9 Cook each paratha on the tawa, applying ghee on both sides, until golden brown and cooked through.
- 10 Serve hot with curry or chutney.
Tips
Ensure the filling is well sealed within the dough to prevent it from spilling out during cooking.