How to make Nariyal Puri - SK Khazana -

Puris stuffed with spicy and flavorful coconut mixture

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coconut (ताज़ा नारियल), Refined flour (maida) (मैदा)

Cuisine : Karnataka, Indian

Course : Breads

For more recipes related to Nariyal Puri - SK Khazana checkout Coconut and Rice Parantha. You can also find more Breads recipes like Tandalachi Bhakri - SK Khazana Chicken Stuffed Paranthas Harcha Pidde

Nariyal Puri - SK Khazana

Nariyal Puri - SK Khazana Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Nariyal Puri - SK Khazana Recipe

  • Fresh coconut 1 cup

  • Refined flour (maida) 1 1/2 cups

  • Semolina (rawa/suji) 2 tablespoons

  • Carom seeds (ajwain) 1/4 teaspoon

  • Salt to taste

  • Oil 2 tablespoons (hot) + for deep frying

  • Green chillies finely chopped 2

  • Fresh coriander leaves chopped 4 tablespoons


Step 1

Take refined flour in a mixing bowl, add semolina, carom seeds, salt and 2 tbsps hot oil and mix well. Add sufficient water and knead into stiff dough. Rest the dough for 20-25 minutes.

Step 2

To make the stuffing, take coconut in another bowl, add green chillies, coriander leaves and salt and mix well.

Step 3

Divide the dough into 8 equal portions. Shape each portion into a katori with your fingers, place a spoonful of stuffing in the centre, bring the edges together and pinch to seal and shape into a ball.

Step 4

Heat sufficient oil in a kadai.

Step 5

Dip each portion in a little oil and roll into a puri. Slide it into the hot oil and deep-fry, turning sides, till golden on both sides. Drain on absorbent paper.

Step 6

Place puris on a serving plate 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.