One cannot give coconut a miss in a south indian household.My mom used to make these coconut parathas as a treat for us whenever we had some extra coconut left over from any other dish. It basically came in two varieties either with jaggery or with sugar.
1.5 Cups of Coconut shredded
1/4 cup of powdered Jaggery
1/4 cup of Sugar
2-3 pods of Cardamom - crushed
Dough for making around 8- 9 chappatis
Oil to cook
Divide the coconut into two parts of 3/4 cup each. Add sugar to 1 part and jaggery to the other . Add equal amount of crushed cardamom to each part of coconut mix.
Now take a big ball of dough. A little bigger than one we might take for a chappati and roll it out into a chappati of around 5-6 inches diameter and with a thickness greater than that of a chappati. We want the Parathas to be strong enough to hold the filling but not too thick so that they don't cook.
Take 1.5-2 Tbsp of coconut mixture (either jaggery or sugar as per choice)and spread it on one half of the chappati. Raise the other half of the chappati and cover the coconut spread part and press the edges to stick.
It should look like this.
Heat the girdle and place the paratha on it. Turn the paratha when the lower side becomes light brown in colour. Apply oil on the turned side and turn it back again. Keep on pressing the paratha to saute it better but be carefull that the mix does not spill out of it. Remove it from flame when it turns crisp brown
Serve it hot with lime pickle.