How to make Chutney Poori - Deep fried bread stuffed with green chutney

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coconut (नारियल), Green Chillies (हरी मिर्च )

Cuisine : Indian

Course : Breads

Chutney Poori Recipe Card

Chutney Poori

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.

For more recipes related to Chutney Poori checkout Coconut Roti, Coconut and Rice Parantha. You can also find more Breads recipes like Aloo ke Paranthe, Marble Bread, Gugelhupf, Anda Parantha.

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Chutney Poori Recipe

  • Coconut grated 1/4 cup

  • Green Chillies chopped 4

  • Onions chopped 4 medium

  • Raw mango chopped 1

  • Fresh coriander leaves chopped 1 cup

  • Salt to taste

  • Whole wheat flour (atta) 3 cups + for dusting

  • Ghee 1 tablespoon

  • Oil for deep-frying


Step 1

Make a stiff dough with flour, ghee, salt and water. Cover with a wet muslin cloth and set aside for fifteen minutes.

Step 2

Grind coconut, green chillies, onions, raw mango, coriander leaves and salt with a little water to a fine and thick chutney.

Step 3

Divide the dough into equal portions and shape into balls. Roll out each ball into a three inch puri.

Step 4

Place one tablespoon of the paste in the center and spread it well. Place the other disc on top and seal the edges well.

Step 5

Heat sufficient oil in a kadai and deep fry the sandwiched puris till golden. Drain on absorbent paper and serve hot.