Crispy Coconut Paratha with Eggs and Bacon
Parathas are a wonderfully crispy and flaky Indian flatbread that’s surprisingly simple to prepare and suitable for any occasion. When Rude Health challenged me to reimagine breakfast, I immediately thought of making Crispy Coconut Paratha with Eggs and Bacon. This dish beautifully blends the rich flavours of coconut with the savoury notes of eggs and bacon. For a vegan twist, just swap the hollandaise sauce for a mix of sriracha and vegan yoghurt and replace the eggs and bacon with creamy avocado.
Ingredients
- Coconut Paratha
- 250g Plain Flour
- 150ml Warm Rude Health Coconut Milk
- 1 Tsp Salt
- 3 Tbsp Chilli Jam
- 4 Ranchers Bacon
Sriracha Hollandaise
- 3 Egg Yolks
- 1 Tbsp Lemon Juice
- 150g Butter, Melted and Cooled Slightly
- 3 Tbsp Sriracha
To serve
- 4 Eggs, Poached
- Crispy Onions
- Red Chillies
- Spring Onions
Step 1: Coconut paratha
Combine the warm coconut milk, plain flour, and salt, kneading until a sticky dough forms. Add 1 tablespoon of vegetable oil and continue kneading until the dough becomes soft. Cover and let it rest for 15 minutes.
Step 2
Divide the dough into four portions and roll each one out as thinly as possible. Drizzle with 1 teaspoon of oil and sprinkle with 1 teaspoon of flour. Roll the dough into a sausage shape, then coil it into a spiral, like a snail.
Step 3
Fry the spiraled dough in 1 tablespoon of coconut oil over medium-high heat for 3 minutes on each side, or until they are very crispy.
Step 4: Sriracha hollandaise
In a blender, combine the egg yolks and lemon juice and blend until frothy. Slowly drizzle in the melted butter to create a thick sauce. Stir in the sriracha and salt to taste.
Step 5
Brush the bacon with chili jam and grill it over high heat for 8–10 minutes.
Serve the paratha topped with bacon, eggs, hollandaise, crispy onions, red chilies, and spring onions.
