Leela Nariyal ni Bhakarvadi

Preparation:15 mins
Cook: 25 mins
Total Time: 40 mins
Servings: Makes 4 servings

Ingredients

For The Stuffing
400 gms freshly grated coconut
3 to 4 tbsp besan (bengal gram flour)
2 tsp oil
1 1/2 tsp dried mango powder (amchur)
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp sesame seeds (til)
2 tbsp fennel seeds (saunf)
2 tbsp chilli powder
1 tbsp garam masala
salt to taste
1 tbsp powdered sugar

For The Dough
2 cups plain flour (maida)
salt to taste
3 tbsp oil

Other Ingredients
oil for deep frying

Method

For the stuffing
For the stuffingHeat 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:
For the dough:Combine all the ingredients and knead into a medium soft dough using enough water.
How to proceed
How to proceedDivide the dough into small equal portions and shape themSpread 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.