How to make 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.

For more recipes related to Nariyal Puri checkout Semolina Bread . You can also find more Breads recipes like Fresh Herb Bread, Herb And Onion Bread, Parantha Hara Bhara, Paushtik Bajre Ki Roti. Or try out these recipes from Kerala Cuisine like Meen Molaga Bhaji, Rawa Dosai, Vedanayagam Shastika, South Indian Fried Chicken.

Nariyal Puri Recipe Card

Nariyal Puri

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Nariyal Puri

  • Semolina (rawa/suji) 2 cups

  • 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.

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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 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.