How to make Narialbhaath parantha - Paranthas stuffed with oregano flavoured mashed coconut rice.

This recipe is contributed by Member rajeshwari .

Main Ingredients : Scraped coconut (कसा हुआ नारियल), Cooked rice (पके हुए चावल)

Cuisine : Indian

Course : Snacks and Starters

Narialbhaath parantha Recipe Card

Narialbhaath parantha

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Narialbhaath parantha checkout Coconut Thins. You can also find more Snacks and Starters recipes like prawn cake , Tilwale Paneer, Murgh-E-Kalmi, Poha Aloo Kachori.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Narialbhaath parantha Recipe

  • 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 2

  • 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.