How to make Nariyal Parantha - Sweet paranthas stuffed with coconut and dry fruits

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

Main Ingredients : Wheat flour (atta) , Scraped fresh coconut

Cuisine : Indian

Course : Breads

Nariyal Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Breads recipes like Baked Zatar Fish with Tomato Water, Luchi, Aloo Wali Puri, Rajgire Ki Puri.

Nariyal Parantha Recipe Card

Nariyal Parantha
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Taste : Sweet

Ingredients for Nariyal Parantha Recipe

  • 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 8-10

  • Almonds crushed 8-10

  • Raisins 2 tablespoons

  • Ghee 4 tsps + for cooking

Method

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.

Also try out these recipes from Indian Cuisine like Soyabean Granules Sabzi, Dahi Kheema, Potato Peas Masala, Khantoli.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.