Jhuni Pitha (Crispy Coconut fritters )

Updated at: Wed, 16 Aug 2023 18:09:57 GMT

Step 1

In a large bowl add the flour, salt, oil, and mix everything well. Mix the water little by little until the dough comes together. If the dough is too dry add 1 tbsp water. The dough should be tough but not too dry or soft. Knead the dough for about 5 minutes, and let the dough rest for 20-30 minutes.

Step 2

While the dough is resting, start working on the fillings.

Step 3

In a large pan, add the coconut and rest of ingredients for the fillings, and mix well. Cook the coconut fillings for about 30 minutes on a medium flame. Keep stirring the mixture every few minutes and make sure it’s not burning. Cook it until the coconut is completely dry.

Step 4

After the dough is rested, knead it for another minute, and roll it out with a rolling pin or by a pasta machine (pass the dough through the machine 5 times) The dough sheet should be slightly thicker than dumpling wrappers.

Step 5

Add half a tbsp of the fillings on the edge of the sheet then roll the dough over to just cover the fillings. Close the edges with your fingers and cut the Pitha out with a pasta cutter wheel. Keep resting the process until the sheet is finished.

Step 6

Sprinkle some water into the leftover dough and rest for 5 minutes, then roll the dough to make the Pitha again.

Step 7

The wrapped Pitha doesn't need to be covered with a cloth from drying because even if the Pitha gets dry it's fine as long as it’s deep fried.

Step 8

In a pan add deep drying oil. Let the oil come to 350F or test it with a small piece of dough when it comes up right away that means the oil is ready for frying.

Step 9

Fry the Pitha on a low to medium heat for about 5 minutes each side until they’re crispy and golden brown.

Step 10

These coconut Jhuni Pitha can be stored in an airtight container after they’re cooled, and can be enjoyed for up to a month.

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