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Add a photoServings: 4
Ingredients
- 300 gm plain flour
- 2 tsp sunflower oil large healthy pinch of salt
- 150 gm jaggery
- 300 gm coconut grated it fresh or possibly desiccated
- 2 tsp white poppy seeds dry roasted
- 2 tsp raisins
- 1 tsp cardamom pwdr
Directions
- Sunflower oil for frying
- Make a stiff dough with the flour oil salt and water as needed.
- Heat the jaggery in a heavy pan on a low heat.
- As soon as it has completely melted add in the rest of the filling ingredients and stir well.
- Cook for 5 min.
- Take off the heat and allow to cold a little.
- Divide the dough into equal sized balls about 2cm in diameter Roll each one out to a thin disc dusting it with a little flour if necessary.
- Place a little of the coconut mix in the centre of the disc.
- Fold the disc in half to make a half moon share.
- Seal the edges properly.
- Make all the pasties.
- Heat the oil in a deep kadai or possibly vrok.
- Deep fry each pasty individually till golden brown.
- Remove with a slotted spoon and drain on absorbent paper.
- Serve at room temperature
- In rural south India guests are welcomed with a drink of warm jaggery tea and bidden farewell with a piece of jaggery for the homeward journey.
- This recipe is for a dish made on festive days.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 141 | 32% |
| Total Fat 16.67g | 21% |
| Saturated Fat 12.0g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 248mg | 7% |
| Total Carbs 65.27g | 17% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.69g | 2% |
| Protein 9.4g | 15% |
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