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Coconut Paratha
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Sweet Coconut Paratha

Coconut Paratha – Andhra Sweet Kobbari Paratha With Coconut Filling is a wonderful way to enjoy the traditional flavours of Andhra Pradesh in a comforting, homemade flatbread. The combination of fresh coconut, sweet jaggery, fragrant cardamom, and soft whole-wheat dough creates a delicious treat for breakfast, evening tea, or festive occasions.
With simple ingredients, easy preparation, and plenty of opportunities for customisation, this coconut paratha recipe is perfect for anyone who loves regional Indian food. Try adding chopped nuts, experimenting with the sweetness, or serving the parathas warm with a little ghee.
Make a batch for your family, enjoy the irresistible coconut aroma, and add this sweet Kobbari Paratha to your collection of favourite Indian flatbread recipes.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: Andhra
Servings: 3
Calories: 490kcal
Author: Shil

Ingredients

  • Wheat Flour – 1 cup
  • Salt – ¼ tsp
  • Oil – 1 tsp
  • Water for kneading the dough

Filling:

  • Grated coconut – 1 cup
  • Powdered sugar – ¼ cup
  • Cardamom powder – ½ tsp
  • Rice Flakes/Poha – 1 tbsp, grind to powder
  • Mixed nuts – 2 tbsp, almonds, cashewnuts and walnuts
  • Oil – 1 to 1 ½ tbsp for cooking the parathas

Instructions

  • For this sweet paratha with coconut stuffing, take 1 cup of atta. Sieve it. Add a pinch of salt, and a teaspoon of oil. Knead well into a soft dough with a little water. Leave to rest for 10 minutes.
  • Grate the coconut and powder the sugar. Grind the poha to a fine powder. Poha is added to ensure moisture doesn’t seep out when coconut is mixed with sugar. Grind the mixed nuts coarsely.
  • For the filling mix grated coconut, powdered sugar, cardamom powder, rice flakes powder and powdered dry fruits together and keep aside.
  • Divide the dough into 6 equal portions. Roll out the balls of dough into about 3 inch diameter discs.
  • Place about 3 tbsp of the filling in the centre of the rolled out paratha. (Ideally the stuffing should be a tad more than the dough portion). Pull the edges of the rolled dough together and seal. Dust with flour and gently roll out into slightly thick parathas.
  • Heat a pan and place the rolled out paratha on it. Let it cook on medium heat and then flip it over. Drizzle 1/2 tsp of oil over it and along the edges. Once brown spots appear on both sides, remove from pan.
  • Serve Kobbari Paratha hot for breakfast or as a snack.