Nariyal Puri Recipe - Crisp and tasty puris stuffed with coconut, green chillies and coriander leaves.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Semolina (rawa/suji)(रवा/सूजी), Coconut(नारियल)

Cuisine : Kerala

Course : Breads

Nariyal Puri

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Nariyal Puri Recipe - How to make Nariyal Puri

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Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Semolina (rawa/suji) 2 cups

  • Coconut scraped1 cup

  • Oil to deep fr

  • Salt to taste

  • Green chilli chopped3-4

  • Fresh coriander leaves chopped4 tablespoons

  • Gram flour (besan) 1/2 cup

  • Whole wheat flour (atta) for dusting

Method

Step 1

Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough.

Step 2

Cover with a damp cloth and rest for two hours. Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well. Make small puris of the dough.

Step 3

Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris.

Step 4

Heat sufficient oil in a kadai and deep fry till light golden and crisp.

Step 5

Drain and place on an absorbent paper and serve hot.

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