Goan Nevri

Goan Nevri

Goan Nevri




For the dough: 2 cups refined flour

1 cup clarified butter water to mix

For the flling: 1 cup grated coconut

1 cup sugar

1 Tbsp poppy seeds (khus khus)

1 tsp powdered green cardamom

1 Tbsp finely chopped almonds

Oil for deep-frying
Rub one-fourth cup ghee into the flour and knead into a stiff dough with water. Leave to rest for at least half an hour.

For the filling, mix together the coconut, sugar, poppy seeds, cardamom and almonds. Make balls of the dough and roll out into 1 cm/1/8 in thick rounds.

Take a round, wet the edges with water and place some filling over one half. Fold the other half over and press the edges together to seal.

Either cut off the edge with a fancy cutter or make a design by pinching and twisting all along the sealed edges.

Heat oil in a kadahi. To check if oil is hot enough put a piece of dough in it.

If it comes up at once, add as many neoris as fit in comfortably.

Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent paper.

Fry the rest, increasing the heat for a few seconds before adding the next lot.

These can be eaten hot or at room temperature and can be stored in air-tight containers.

Cook Time

  30 Minutes + Time taken to rest the dough (1/2hr)