My mom was a working woman. Growing up lunch was mostly made by a maid. However, she always made sure she made something amazing for evening snack time. She usually would make some fusion or fun recipes she saw on cooking shows. However, my favorites were the traditional ones. Kangaachi nevri is one such recipe. It is a sweet potato dumpling, filled with coconut and jaggery filling and then pan-fried. It was a perfect snack before we headed out to play. I remember sharing this recipe with my in-laws and it is now a favorite in their house.
What you will need:
| Ingredients | Quantity |
|---|---|
| Cardamom Powder | 1/3 teaspoon |
| Freshly Grated Coconut | 1 cup |
| Ghee for Frying | 2 tablespoons |
| Jaggery | 50 grams |
| Salt | 1/3 teaspoon |
| Sweet Potato | 500 grams |
| Whole Wheat Flour | 1/4 cup |
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: Makes around 6 nevryo
How to make it:
To make the filling:
- Add ghee to a vessel.
- Add the coconut along with grated jaggery, cardamom powder, and salt.
- Saute until the jaggery is melted and incorporated well with the coconut.
- Cook for around 10 minutes. Set aside.
For the cover:
- Boil the sweet potato until soft.
- Mash it and add the flour.
- Knead into a dough.
- Add a ball of dough onto a flour-dusted surface. Roll it out carefully.
- Tip: This dough is sticky and works best if rolled between layers of plastic or butter paper.
Assembly:
- Heat a frying pan.
- Add some filling on one side of the the rolled out sweet potato dough.
- Cover to form the shape of a nevri. Seal the edges.
- Peel carefully from the paper/plastic surface.
- Pan-fry on both sides with ghee.
- Enjoy with tea.