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

This recipe has featured on the show Khanakhazana.

Main Ingredients : Semolina, Fresh coconut (ताज़ा नारियल)

Cuisine : Indian

Course : Breads

Nariyal Puri Recipe Card

Nariyal Puri

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 Puri checkout Crisp Puris, Semolina Bread, Harcha. You can also find more Breads recipes like Croissants, Palak Aur Beetroot Dorangi Puri , Mixed Vegetable Parantha, Ande Ka Fun-Da.

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Nariyal Puri Recipe

  • Semolina 2 cups

  • Fresh coconut scraped 1 cup

  • Oil to deep fr

  • Salt to taste

  • Green chilli chopped 3-4

  • Fresh coriander leaves chopped 4 tablespoons

  • Gram flour (besan) 1/2 cup

  • Whole wheat flour (atta) for dusting


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.