Sanjeev Kapoor

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Narialbhaath parantha  Recipe

Paranthas stuffed with oregano flavoured mashed coconut rice.

This recipe is contributed by Member rajeshwari .

Preparation Time : 21-25 minutes

Cooking time : 11-15 minutes

Servings : 4

Narialbhaath parantha

Main Ingredients

Scraped coconut, Cooked rice





Level Of Cooking



  • Scraped coconut
    1/2 cup
  • Cooked rice
    1 cup
  • Whole wheat flour (atta)
    250 grams
  • Salt
    to taste
  • Oil
    1 teaspoon
  • Garlic finely chopped
    5 cloves
  • Ginger chopped
    2 teaspoon
  • Green chilli finely chopped
  • Basil leaves chopped
    2 teaspoon
  • Lemon juice
    1/2 teaspoon


Step 1

Mix whole wheat flour, salt. Add sufficient water to make soft dough. Heat oil in a non stick pan. Add garlic, ginger, green chillies and sauté for two minutes.

Step 2

Add rice, mash properly. Add salt, basil, coconut and mix well.Add lemon juice and mix. Allow the mixture to cool. Divide the dough and stuffing into equal portions.

Step 3

Roll the dough into thick roti and place a portion of stuffing. Seal the edges and roll into thick parantha. Heat a non stick tawa.

Step 4

Place the prepared parantha and roast till golden brown in colour. Drizzle oil and roast till fully done. Serve hot.

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