Nevri
Goan nevris are a deep fried pastry made with whole wheat flour and and filled with jaggery, grated coconut, and dried fruits.
Ingredients
For the pastry
- 1 cup whole wheat flour
- 1½ tbsp ghee melted
- ¼ tsp salt
- ¼ - ⅓ boiling water
Filling
- 1 tbsp ghee
- 1 cup grated coconut
- ½ cup grated jaggery
- 8 cashews chopped
- 15 raisins chopped
- ½ tsp cardamom powder
- 2 - 3c cups vegetable oil
Recipe Instructions
For the Dough
- Mix 1 cup of whole wheat flour with 1/4 teaspoon salt in a bowl. Add in hot melted ghee. Rub the melted ghee in the flour, with your fingers. The flour should have a bread crumb like texture.
- Then add 1/4 cup water and begin to knead the dough. Add more water if required while kneading the dough. Knead until smooth.
- Wrap the dough with a damp cloth and allow to rest for 10 to 12 minutes.
Filling
- In a pan, melt 1 tablespoon ghee. Add fresh grated coconut. Stir and saute the coconut for 2 minutes on low heat.
- Add the chopped cashews and raisins. Now add the grated jaggery. Stir well and saute the mixture for 2 to 3 minutes on low flame. Don’t saute the jaggery for a long time, just mix well.
- Switch off the gas and sprinkle 1/2 teaspoon cardamom powder. Transfer the mixture to a plate. Allow the mixture to come to room temperature.
Assembling
- Uncover the dough. Knead the dough again. Then roll and form into a log and cut into equal pieces. Roll each dough piece between the palms of your hands and then gently flatten into a round or oval shape. It should make about 7 balls.
- Dust some flour over it and roll the dough round in 4 to 5 inches diameter circle. Brush some water towards the edges of the nevri. 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.
- Fold from one side and seal. Now with your fingertips, start pinching and pleating the pressed edges. Keep on pleating till you come to the end. Seal the end carefully with a pleat. Just ensure the edges are sealed properly else they might break while frying. Repeat for all nevris.
Fry
- Heat 2 to 3 cups of oil in a Dutch oven. Once oil is hot, deep fry 1 to 2 nevris at a time. 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.
- Remove from oil and place on a paper towel-lined plate. Repeat until all are cooked.
- Enjoy warm.
Nutrition
Calories: 749kcalCarbohydrates: 17gProtein: 3gFat: 77gSaturated Fat: 20gPolyunsaturated Fat: 36gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 14mgSodium: 89mgPotassium: 150mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 0.3mgCalcium: 11mgIron: 1mg
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