It was a really funny incident how I landed up making these sweet potato Nevri’s.
|Kaate Kanga / Thorny bitter sweet potatoes|
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
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.