Nariyal Parantha Recipe - 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.    

For more recipes related to Nariyal Parantha checkout Palak Aur Paneer Parantha , Namak aur Ajwain ka Parantha . You can also find more Breads recipes like Onion Parantha, Croissants, Methi Parantha, Kootoo Ke Aate Ki Poorie. Or try out these recipes from Indian Cuisine like Methi Ande Ke Pakode, Proteinous Poha, Dal Khichdi, Paneer Pethe Ke Laddoo.

Nariyal Parantha Recipe - How to make Nariyal Parantha


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Wheat flour (atta) kneaded into a dough2 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 crushed8-10

  • Almonds crushed8-10

  • 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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