# Coconut-Aloo Paratha

> These wholesome parathas are made with singhara flour and stuffed with a flavorful mix of boiled potatoes and grated coconut. They are a nourishing choice to include in your balanced diet during the festive season.

- Category: Breakfast
- Diet: Vegetarian
- Time: 75 min · Serves 4 · Medium
- Per serving: 476 kcal · 10 g protein · 77 g carbs · 15 g fat
- Tags: High Fibre, Iron, Gluten Free
- Published: 2026-10-16
- Source: https://idyora.com/recipes/coconut-aloo-paratha

## Ingredients

### For the Dough
- 2 cup singhara flour
- 1 tsp rock salt
- ¾-1 cup water

### For the Stuffing
- 3 medium boiled potato
- ½ cup grated coconut
- 2-3 small green chilli, chopped
- 1 tsp jeera
- ½ tsp rock salt
- 2 tbsp coriander leaves, chopped
- 2-3 tbsp ghee

## Method

1. **Prepare the Dough.** In a large mixing bowl, combine 2 cups singhara flour and 1 tsp rock salt. Gradually add 0.75 to 1 cup water, kneading until you have a smooth, soft dough. Cover it with a damp cloth and let it rest for 15 minutes.
2. **Make the Stuffing.** In a separate bowl, mash the 3 boiled potatoes well. Add 0.5 cup grated coconut, 2-3 chopped green chillies, 1 tsp jeera, 0.5 tsp rock salt, and 2 tbsp chopped coriander leaves, mixing everything thoroughly for about 2 minutes until it forms a uniform, slightly sticky mixture.
3. **Shape the Parathas.** Divide the dough into 6 equal portions. Take one portion, flatten it into a 3-inch disc, place 2 tablespoons of stuffing in the center, and bring the edges together to seal. Gently roll it out on a floured surface into a 5-inch circle about 0.5 cm thick.
4. **Cook the Parathas.** Heat a tawa on medium heat. Place the paratha on the tawa for 2 minutes until golden brown spots appear, then flip. Apply 0.5 tsp ghee to the cooked side and cook for another 2 minutes until the edges are crisp and the surface is evenly golden brown.

## Tips

- Ensure the boiled potatoes are completely cool before mashing to avoid a sticky stuffing.
- Handle the singhara dough gently as it is gluten-free and can be more delicate than wheat dough.
- Serve immediately while hot to enjoy the best texture and flavor.

## How to serve

Serve hot with a side of fresh green chutney or a bowl of chilled curd.

## Nutrients per serving

- Fibre: 6.6g
- Calcium: 35mg
- Iron: 4.4mg
- Sodium: 897mg
- Vitamin C: 32mg

## Why it's good for you

Singhara, or water chestnut, is rich in starch, dietary fiber, and essential amino acids, and contains various antioxidants that may reduce the risk of multiple chronic conditions [1]. It is a versatile ingredient that can be included in a balanced diet in various forms, including parathas [1]. Singhara also provides minerals such as potassium, iron, and magnesium [1].

Incorporating ingredients like coconut into traditional recipes can help diversify your intake of fiber, which is beneficial for overall digestive health [2]. When preparing meals, remember that a varied diet is key to long-term wellness. If you are managing specific health conditions, please plan any significant changes to your diet with your doctor or a registered dietitian to ensure your nutritional needs are met.

## Sources

1. [Nutritional and Health Benefits of Singhara – A Review Article ☆ ☆ Presentation at a meeting: Presented in National Virtual Conference on Food and Health Sciences: The Futuristic Outlook conducted by ](https://doi.org/10.55691/2278-344x.1060) — Journal article, 2023
2. [Development of Indian Breakfast Foods with Coconut Flour](https://doi.org/10.37833/cord.v27i2.111) — Journal article, 2011