nevri recipe

Updated at: Thu, 17 Aug 2023 13:03:27 GMT

Step 1

Mix 1 cup of whole wheat flour with 1/4 teaspoon salt in a bowl. Keep aside.

Step 2

Heat 1.5 tablespoons ghee/oil in a small pan or tadka pan.

Step 3

Add the hot ghee/oil to the flour+salt mixture.

Step 4

Just allow the ghee/oil to cool if using your fingers, else you might burn them. Rub the melted ghee in the flour, with your fingers. The flour should have a bread crumb like texture.

Step 5

Then add 1/4 cup water and begin to knead the dough. Add more water if required while kneading the dough.

Step 6

Knead to a smooth dough.

Step 7

The dough should be neither too soft nor too thick. Wrap the dough with a damp muslin or cotton cloth and allow to rest for 10 to 12 minutes.

Step 8

In a pan, melt 1 tablespoon ghee.

Step 9

Add 1 cup of fresh grated coconut.

Step 10

Stir and saute the coconut for 2 minutes on low heat.

Step 11

Add the chopped cashews and raisins.

Step 12

Now add 1/2 cup + 2 tablespoon of grated jaggery.

Step 13

Stir well and saute the mixture for 2 to 3 minutes on low flame.

Step 14

Don’t saute the jaggery for a long time, just mix well.

Step 15

Switch off the gas and sprinkle 1/2 teaspoon cardamom powder.

Step 16

Transfer the mixture to a plate. Allow the mixture to come to room temperature.

Step 17

Uncover the dough. Knead the dough again. Then roll and form into a log..

Step 18

Cut the log in equal slices.

Step 19

Roll each dough piece between the palms of your hands and then gently flatten into a round or oval shape. Just ensure the balls have no cracks in them. I got 7 balls from the dough.

Step 20

Dust some flour over it.

Step 21

Roll the dough round in 4 to 5 inches diameter circle.

Step 22

Similarly roll all the dough balls into thin circle of almost same size and thickness.

Step 23

Brush some water towards the edges of the nevris.

Step 24

Place 1 tablespoon or 2 to 3 teaspoons of the stuffing in the center or on one side of the circle, keeping the edges empty. Make sure you don't over stuff as then it becomes difficult to shape the nevris. They may also break while frying.

Step 25

Fold from one side. Seal the edges properly.

Step 26

Now with your fingertips, start pinching and pleating the pressed edges.

Step 27

Keep on pleating till you come to the end.

Step 28

Seal the end carefully with a pleat. Just ensure the edges are sealed properly else they might break while frying.

Step 29

Make all nevris this way. Keep the prepared nevris covered with a moist kitchen towel, so that they dough does not dry out.

Step 30

Heat 2 to 3 cups of oil in a pan.

Step 31

Once oil is hot, deep fry 1 to 2 nevris at a time depending upon the size of pan or kadai..

Step 32

Once one side is crisp and golden then flip the nevris and deep fry the other side until golden brown. Flip once or twice for even browning and cooking.

Step 33

Place them on kitchen paper towels or napkin, to absorb excess oil if any.

Step 34

Once they come at room temperature, store them in an air-tight container. You could also keep them in the fridge.

Step 35

You can serve goan nevris warm or at room temperature.

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