The coastal State of Goa is a popular tourist destination known for sun, sand, beach and good food. Hindus, Muslims and Christians are the three major communities of Goa that contribute to its culinary culture. The Goan food indeed is a contrasting influence of its rich history and legacy that is mainly inspired by Indian and Portuguese influences with an exciting blend of the East and the west. Let’s look into the Goan cuisine to know about the fun-loving land.
Nevri is a Goan version of North Indian gujiya and Maharashtrian karanji that is made during festivals like Diwali, Ganesh Chaturthi and Christmas. The deep-fried flaky pastry is stuffed with dry fruits and coconut filling that enhances the flavour of the nevri.
Ingredients
(Serving for 5 to 6 people)
Refined flour: 1 cup
Ghee: 2 tsp
Salt: a pinch
Oil for frying
For stuffing
Grated Coconut: 1 cup
Ghee: 1 tsp
Jaggery: ½ cup
Cardamom powder: ¼ tsp
Raison: 1 tsp chopped
Cashew nut: 7 to 8 chopped
Step 1
In a bowl mix the flour and salt.
Step 2
Heat 2 tsp of ghee and add to the flour.
Step 3
Once the ghee cools down, rub the flour and ghee with the help of a finger till it has a bread crumb-like texture.
Step 4
Add the required water to knead a smooth dough. Cover it with a moist muslin cloth and keep it aside for about ten to fifteen minutes.
Step 5
For the stuffing, heat a tsp of ghee in a pan. To this add grated coconut and saute on medium flame for a couple of minutes stirring continuously.
Step 6
Add the chopped dry fruits and jaggery and stir and combine them all together.
Step 7
Transfer the mixture to a plate and let it cool down.
Step 8
Make small-sized balls with the dough. Flatten and roll into small round puris. Place a spoonful of stuffing in the centre. Fold the other half over and seal the edges by pressing.
Step 9
Shape the nevri with the help of a nevri cutter.
Step 10
Heat oil in the Kadhai and fry the nevri in medium heat until crunchy and golden brown.
