Nevri

Nevri is a traditional pastry made by filling a whole wheat dough with a sweet coconut-jaggery mixture and then frying until crispy.

Ingredients

For the Pastry:

• 1 cup whole wheat flour
• 1½ tbsp ghee, melted
• ¼ tsp salt
• ¼ – ⅓ tbsp boiling water (as needed)

Filling:

• 1 tbsp ghee
• 1 cup grated coconut
• ½ cup grated jaggery
• 8 tbsp cashews, chopped
• 15 tbsp raisins, chopped
• ½ tsp cardamom powder
• 2 – 3 cups vegetable oil (for frying)

Instructions

For the Dough:

1. In a bowl, mix 1 cup of whole wheat flour with ¼ tsp salt.
2. Add melted ghee and rub it into the flour until it resembles bread crumbs.
3. Add ¼ cup boiling water and begin kneading. Add more water if needed. Knead until a smooth dough forms.
4. Cover the dough with a damp cloth and let it rest for 10 to 12 minutes.

For the Filling:

1. Heat 1 tbsp ghee in a pan over low heat.
2. Add the grated coconut and stir for about 2 minutes.
3. Add chopped cashews, raisins, and grated jaggery. Stir and cook for 2 to 3 minutes, just until combined.
4. Turn off the heat and mix in the cardamom powder.
5. Transfer the mixture to a plate and allow it to cool to room temperature.

Assembling the Nevri:

1. Uncover the rested dough and knead again. Roll it into a log and cut into equal pieces. You should get about 7 balls.
2. Dust each ball with a little flour and roll it out into a 4 to 5-inch diameter circle.
3. Brush water around the edges. Place 1 to 2 teaspoons of the filling in the center, ensuring you do not overfill.
4. Fold one side over and seal the edges by pressing firmly. Pinch and pleat the edges to ensure they are well sealed.

Frying the Nevri:

1. Heat 2 to 3 cups of oil in a Dutch oven or deep pan.
2. Carefully add 1 to 2 nevris at a time.
3. Fry until one side is crisp and golden. Flip and fry the other side until evenly browned.
4. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat for all nevris.
5. Serve warm.

Storage Instructions

Store cooled nevri in an airtight container at room temperature for up to 3 to 4 days. Reheat gently in an oven or on a stovetop pan if desired.