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Kangachi Nevri / Sweet Potato Dumpling

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It was a really funny incident how I landed up making these sweet potato Nevri’s.

My mom-in-law had got these “special variety” of sweet potato. These have a bitter taste. In Konkani we know them as “Kaate Kanga”. Just to translate ” Bitter sweet potato’s”. I was wondering what to do with these. On the same day I met my friend Arya online. I casually told Arya that I have boiled some sweet potatoes and what to do with these. She suggested to prepare these dumplings. With the normal sweet potato my mom used to prepare  Kangachi Nevri and they always turned awesome.
Kaate Kanga / Thorny bitter sweet potatoes
I tried the same recipe but with a different variety of sweet potatoes. It was a really good experiment and it was worth a try. The Nevri’s turned awesome and my hubby finished them all as soon as I made them.
The filling which we have used is known as “Choon” or “panchagaad“ in Goa. This panchagaad is always prepared as Prasad during some pooja’s. This is the first time that I prepared panchagaad too.

Ingredients:

2 tsp Oil/ ghee for frying

For the covering:
3-4 sweet potato
1 tablespoon wheat flour

For the filling:
2 cups grated coconut
1/2 cup grated jaggery
1/2 tsp cardamom powder

Procedure:
Boil the sweet potatoes by adding a pinch of salt. After cooling, peel and grate them. Add the wheat flour to the grated sweet potatoes and mould it into a ball by applying oil to the hands. Do not add water.

In a kadai, add the grated coconut and jaggery and mix them together over a low flame. Add cardamom powder and mix.Once they get mixed switch off the gas and let them cool.

Fry them till they turn golden brown on both sides

Make small balls out of the mould made out of sweet potatoes. The size of ball can be slightly bigger then the puri ball. Take a plastic sheet and apply water to the plastic and to your hands. Make small circle out of the sweet potato ball. Put one tablespoon of the coconut filling on one half of the circle and fold the other half and seal the 2 sides by using water.

On a tawa, apply little oil/ghee and fry the Nevri/Dumpling till it becomes brownish on both sides.
Serve hot.

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Comments

  1. Now Serving

    Thanks Raksha – This would be a great first entry for the event – the linky too is right below the announcement – please use it – I tested it out and it is working –

    Reply

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