Sanoriyo is a long-lost Goan recipe which I am trying to revive. When you think of parathas you usually think of North India. Parathas are stuffed flat bread and are a popular breakfast item in North India. Turns out Goa had its own take on parathas. Of course, we had to use coconut in it and we had to make it sweet like us 🙂 When I ask my mom what was one recipe that she remembers from her childhood, she says sanoriyo! She tells me that my Granny would make sanoriyo as a snack for evening tea when my mom was little. This unique sweet flat bread is stuffed with sheera. However, unlike normal sheera which is cooked in milk, this sheera was cooked in coconut milk. It is such a good feeling to see the child-like excitement on her face when she tells me this story. It is amazing how conversations about food brings back so many memories! Mummy gave me this recipe, however, she has not had this recipe since my granny made it for her as a child. My granny used to make so many delicious things for us! Unfortunately old age has caught up with her and she cannot any more. But my hope is that this inspires my Maa to make this recipe and relive her childhood!

What you will need:

How to make it:

• Make one and a half cup of fresh coconut milk. Add 3/4 cup of fresh grated coconut to the mixer with 1 1/4 cup of water and make a paste. Then squeeze the milk. Set aside.

  

• In a bowl, add wheat flour, water as needed (I used around 1/2 cup) and a pinch of salt. Mix well to make a soft dough. Cover and set aside.
• Ensure that the flame is on medium low for the entire process of making sheera. Add rava to a vessel along with 1 tablespoon of ghee. Roast the rava till it begins to brown.
• Add the coconut milk, cardamom powder, pinch of salt and sugar. Mix well to ensure that there are no lumps.
• Keep stirring till the oil starts to separate and the sheera does not stick to the bottom of the pan.

  

• Let this sheera cool till it is warm so that you can handle it with bare hands.
• In the mean time heat a tawa.
• Divide the chapati dough into 5 parts and the sheera into 5 parts as well. Make round balls of both the dough and the sheera.
• Use a rolling-pin to roll out the chapati dough into a thick circle.
• Place a ball of sheera over the dough.

  

• Now, seal the edges.

  

• Now press gently, add more flour as needed and carefully roll it out to make the sanoriyo.
• Place on a hot tawa and add a generous amount of ghee. Turn after about a minute and cook on the other side.

  

• Enjoy with a hot cup of tea!