Sanjeev Kapoor

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Nariyal Parantha

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Sweet paranthas stuffed with coconut and dry fruits

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Nariyal Parantha

Main Ingredients

Wheat flour (atta) , Scraped fresh coconut





Level Of Cooking


Try something new


  • Wheat flour (atta) kneaded into a dough
    2 cups + f
  • Scraped fresh coconut
    1 1/2 cups
  • Semolina (suji)
    1 1/2 tablespoons
  • Nutmeg powder
    a pinch
  • Green cardamom powder
    a pinch
  • Sugar
    1 cup
  • Cashewnuts crushed
  • Almonds crushed
  • Raisins
    2 tablespoons
  • Ghee
    4 tsps + for cooking


Step 1

Mix together coconut, semolina, nutmeg powder, green cardamom powder, sugar, cashewnuts, almonds and raisins in a bowl.

Step 2

Divide the dough into equal portions, roll into balls, dust each ball with dry flour and further roll into a roti.

Step 3

Apply 1 tsp ghee on each roti, spread some coconut filling in the centre and fold the roti from all four sides.

Step 4

Dust each roti with some dry flour and roll into a parantha.

Step 5

Heat a non-stick tawa. Place one parantha at a time, on it and cook for a minute. Flip, apply a little ghee and flip again. Apply some ghee on the other side too and cook, flipping sides, till evenly golden on both sides.

Step 6

Cut into wedges, place on a serving plate and serve hot.

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