Yield: approx 25-27
For the dough:
- 2-1/2 cups/ 300gm maida (all purpose flour) + extra for rolling
- 1 fistful / 25gm (approx) rawa (semolina)
- 3/4th cup (approx) warm water
- a sprinkling of sugar
- salt to taste
For the filling:
- 1/3 cup/50gm sesame seeds (til)
- 1/3 cup/50gm broken cashewnuts (kaju)
- 2 tbsp poppy seeds (khus khus)
- 1/4 cup slivered/chopped dried coconut (kopra) – optional
- 1/2 cup grated coconut
- 2 tbsp (approx) /40gm raisins (kishmish) – cleaned, washed & dried
- 3 tbsp/25gm caster sugar or regular granulated sugar powdered
- 2-3 cardamoms (elaichi) powdered – optional
- approx 1 litre oil
To make the dough
1. In a large wide bowl mix the maida, rawa and the salt and sprinkle about 1/2 cup of the warm water working your way towards kneading the mixture. Initially the mixture will look like bread crumbs. Use the heel of your palm to knead into a smooth dough. This can take 5-7 minutes, add parts of the reserved water until your dough is smooth & pliable. Reserve any remaining water aside.
2. Cover the dough with a damp cloth for a few minutes until required.
To make the filling
1. Heat a tawa/skillet and roast the sesame seeds, broken cashewnuts, grated coconut & poppy seeds one by one on a slow flame until just about roasted. Do not over roast them as they will turn bitter.
2. Mix all the ingredients (except the raisins & kopra) in a large bowl & add the powdered sugar. Transfer this mixture on to the hot tawa once again and continue to stir until the entire mixture turns sticky (as the sugar begins to melt). Keep aside
1. Make small lime size balls out of the dough, dust with a little flour and roll them into thin flat circles, the size of puris.
2. Place about 1 tsp of the sticky mixture right in the centre of the puri, place a couple of slivers of kopra and raisins each on the mixture.
3. Use the reserved water to moisten the edges of the puri – this helps to seal the edges as the water acts as a glue between the edges. Fold the puri in half such that it forms a crescent shape (semi circle). Seal the edges carefully and use a cookie cutting blade/pizza cutter to trim the jagged edges or just use a fork to make a pretty design around the edges.
4. Repeat the steps until all the filling has been used up. Retain the extra dough (if any) to make Tukdi (recipe to follow)
To deep fry
1. Heat oil on a medium high flame for deep frying in a large heavy bottomed wide kadhai or wok. Test the preparedness of the oil by dropping a small ball of dough into the oil. If it comes up to the surface immediately (within 2-3 seconds) the oil is ready for deep frying.
2. Depending on how large your kadhai is carefully drop 6-7 nevris into the hot oil and fry both the sides till golden in colour.
3. Remove using a slotted colander, drain excess oil and transfer the nevris onto an absorbent kitchen towel
4. Let the nevris cool completely before you store it in airtight containers. Nevris keep well for 10-12 days after which the filling may turn rancid.
Pic1: Make lime size balls
Pic2: Roll out the dough into medium sized puris
Pic3: Place the mixture/filling in the centre leaving out enough space around the edges
Pic4: Moisten the edges with water – this helps to seal the edges properly else they will open up while frying
Pic5: Fold the puri into half forming a crescent (half moon) shape. Gently seal the edges with your fingers
Pic6: Trim the edges using a pizza cutter or a fork
Pic7: Drop neuries into the hot oil
Pic8: Fry on both sides and add oil on the surface of the neuries until they puff up
Pic9: Fry till pinkish brown & remove
Above Pic: You can either use a cookie/pizza cutter or a fork to trim the edges or make a design
It is preferable not to roast the raisins as they taste sour when you eat the nevri, you can just place them onto the mixture while preparing the neuries
If you still have some dough remaining after using up all the mixture you can make simple salted Thukdi out of it (recipe to follow)