Nariyal Puri - SK Khazana

Ingredients list for Nariyal Puri - SK Khazana

• 1 cup Fresh coconut
• 1 1/2 cups Refined flour (maida)
• 2 tablespoons Semolina (rawa/suji)
• 1/4 teaspoon Carom seeds (ajwain)
• to taste Salt
• Oil 2 tablespoons (hot) + for deep frying
• 2 Green chillies finely chopped
• 4 tablespoons Fresh coriander leaves chopped

Method

1. Take refined flour in a mixing bowl, add semolina, carom seeds, salt and 2 tbsps hot oil and mix well. Add sufficient water and knead into stiff dough. Rest the dough for 20-25 minutes.
2. To make the stuffing, take coconut in another bowl, add green chillies, coriander leaves and salt and mix well.
3. Divide the dough into 8 equal portions. Shape each portion into a katori with your fingers, place a spoonful of stuffing in the centre, bring the edges together and pinch to seal and shape into a ball.
4. Heat sufficient oil in a kadai.
5. Dip each portion in a little oil and roll into a puri. Slide it into the hot oil and deep-fry, turning sides, till golden on both sides. Drain on absorbent paper.
6. Place puris on a serving plate and serve hot.