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Ingredients:
For the Dough:
- 1 cup whole wheat flour
- 2 tbsp ghee
- A pinch of salt
- Water, as needed
- For the Filling:
- 1 cup grated coconut
- ½ cup jaggery, grated
- ½ tsp cardamom powder
- ¼ tsp nutmeg powder (optional)
- A pinch of salt
For Frying:
- Vegetable oil or ghee
Instructions:
Prepare the Filling:
- In a heavy-bottomed pan, combine the grated coconut and grated jaggery.
- Cook the mixture on low to medium heat while stirring continuously until the jaggery melts and combines with the coconut.
- Add cardamom powder, nutmeg powder and a pinch of salt. Continue cooking until the mixture thickens and starts to leave the sides of the pan. This should take about 15 mins.
- Once the mixture reaches the desired consistency, remove it from heat and allow it to cool completely. It will thicken further as it cools.
Prepare the Dough:
- In a mixing bowl, combine the whole wheat flour, a pinch of salt and 2 tbsps of ghee.
- Gradually add water, a little at a time, and knead the mixture into a firm but smooth dough. Cover it with a damp cloth and let it rest for about 30 mins.
Assemble and Fry Nevri:
- Divide the dough into small, equal-sized portions and roll them into smooth balls.
- Roll out each ball into a small circle, similar to a puri, using a rolling pin. It should be about 3-4 inches in diameter. Place a spoonful of the cooled coconut-jaggery filling in the centre of the rolled-out dough.
- Fold the dough over the filling to form a semicircular shape, and press the edges to seal. You can use a fork to create decorative patterns along the sealed edges.
- Heat vegetable oil or ghee in a deep frying pan or kadai over medium heat.
- Carefully slide the prepared nevri into moderately hot oil and fry until half done. Then increase the flame and continue to fry till nevris are golden brown and crisp on both sides. This should take about 4 mins per nevri.
- Remove the fried nevri from the oil and drain any excess oil on a paper towel. Allow the nevri to cool completely before storing them in an airtight container.
