INGREDIENTS
- For the filling
- 100 gms `endu kobbari koru'/ grated dry coconut
- 75 gms jaggery / sugar (powdered)
- 8 to 10 cardomoms peeled and powdered
- 1 tsp khus khus
- 1 tsp poppy seeds
- 25 gms roasted cashew nuts
- 10 grms raisins
- 2 tbsps roasted groundnuts
- Oil to fry
- For Covering
- 150 gms maida
- 1 tsp ghee (neyyi)
- METHOD
- Add melted ghee to maida and mix well.
- Make dough of it adding enough water and leave it covered for an hour.
- Mix all the filling ingredients and set aside.
- Knead the dough and make it into small lime size balls.
- Roll them like `poories' - thin, flat and round.
- Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely.
- You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative.
- Repeat the procedure till the filling is over.
- Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove.
- Stored in air tight containers they easily last for a couple of weeks.
