Tikhat Nevryo ( Savory crispy Indian Dumplings stuffed with Coconut)

  


 

Once the daughter is married into a new family, it is a tradition in Goa that the mother prepares and sends homemade sweets and savories referred to as Voje to the extended family on the festive occasions like Ganesh Chaturthi which includes festive goodies such as Tikhat (spicy) or Godd (Sweet) Nevryo (Crispy Indian dumplings stuffed with dry coconut fillings), Chiwda (a snack made with poha / flattened rice flakes), Laddoos (made with Wheat flour /semolina/ Chickpea flour) and many more along with the Vayna (5 coconuts tied with mangalsutra black beads given in some families (to be used for the Gauri Pooja) along with some crackers for the kids in the house and Maindolya kelyancho feno ( Kerala banana bunch ) is a specialty. 

Ganesh Chaturthi is an auspicious festival amongst the Hindu Goan community which is celebrated with all the family getting together with lots of fun. The fun will be missed this year but the goodies can be tried out for sure.

Tikhat Nevryo is one of my favorites among the variety of goodies made by my mom and this year I gave it a try myself. It is said that along with many Nevryos there has to be a Modak hence made one too.

Here is the recipe you can try out this Ganesh Chaturthi.

Do try it out.

 

Ingredients

 

For the dough

1 ½ cup All purpose flour or Maida

2 tbsp semolina or Rava

2 tbsp warm cooking oil 

½ tsp salt

½ cup of warm water

 

For the filling

1 cup desiccated coconut

1/4th cup grated jaggery

1/4th tsp asafetida

1tsp red chilli powder

2 tbsp roasted white sesame seeds 

Pinch of salt

Cashew nuts and raisins finely chopped

 

Oil for frying

 

Procedure

 

In a deep bottom vessel pour the all-purpose flour.

Add semolina, salt, and warm oil to it. Mix well making a crumbly mix.

Add warm water slowly making the stiff dough which is neither too soft nor too hard. Cover it with a moist muslin cloth and let it rest for 30mins.

 

In a flat bottom pan dry roast the desiccated coconut until followed by white sesame seeds until slightly roasted.

 

In a bowl add desiccated coconut, asafetida, chilly powder, roasted white sesame seeds, salt, jaggery, chopped nuts, and mix well.

 

Now divide the dough into small balls and roll each one into small flat wrappers.

Pour 1- 1 ½ tsp of the filling into each wrapper and fold it from one end to the other making a half-circle shape. Shape the ends of the half-circle by chopping its ends with the help of what we call ‘Chirney’ which means chopper used especially for making of Nevri giving it nice zigzag ends. 

Can also, use something like a pizza cutter instead if available.

 

Heat a wok, once it heats up well than only add the oil. 

After the oil is heated pour in 2 Nevris at a time. Turn it on the other side. Once golden brown drain them for excess oil by holding it on the side of the wok and also on a plate with tissue paper.

 

Serve them hot and crispy.

 

Tips and Notes

 

Tikhat Nevryo can be stored in an airtight container for up to 1 week. It is important to make sure that the coconut is well dried and roasted in case made at home or just rightly roasted in case of using a desiccated version so that the filling remains good for longer.

 

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