Leela Nariyal ni Bhakarvadi
by Radha Hoizal
Added to 1 cookbook
This recipe has been viewed 6490 times
This is an evening snack and very much ideal when rain is drizzling. Well this can be stored in an air-tight container for 15 days.
For the stuffing- Heat a pan and put the grated fresh coconut and dry roast till light pink and keep aside.
- Heat 2 tsp oil in same pan and add the besan and saute till it turns pink in colour.
- Add the fried coconut and mix well and transfer to a bowl and keep aside to cool.
- Add the amchur, garam masala, chilli powder, salt, sugar , sesame seeds, fennel seeds, coriander-cumin seeds powder and mix well and keep aside.
For the dough:- Combine all the ingredients and knead into a medium soft dough using enough water.
How to proceed- Divide the dough into small equal portions and shape them
- Spread the prepared stuffing to make a thin layer on the roti.
- Press the stuffing on to the roti with light hands so that the stuffing sticks to the roti well.
- Now roll this roti like swiss rolls and cut it to 1" size.
- Press the edges well and keep aside,
- Similarly prepare remaining kachoris using remaining dough and stuffing.
- Heat the oil in a kadhai and deep fry the kachoris till golden brown and serve in drizzling rains with hot tea or coffee.
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This recipe was contributed by Radha Hoizal on 30 Jun 2012
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