Goan Tikshyo Nevryo/ Spicy Goan Karanjis

Name: Goan Tikshyo Nevryo/ Spicy Goan Karanjis
Yield: 23-25 pieces
Cuisine: Indian
Ingredients: 1 dry coconut, grated; 3/4 cup rava/ semolina; 1 1/2-2 tsp red chilli powder; 4 tbsp white sesame seeds; 1 tbsp poppy seeds; 1 tbsp mustard seeds; 8-10 fenugreek seeds; 2-3 tbsp powdered sugar; 1/2 tsp hing/ asafoetida powder; to taste Salt; 2 cups maida/ plain flour; 4 tbsp rava/ semolina; 1 tsp salt; 1/4 cup oil; as required Water; As required Oil for deep frying

Neha Nayak @neha_nayak

Crunchy Karanjis stuffed with dry coconut filling made for festivals in Goa. These can be made and stored for 7-10 days.
Recipe courtesy, my lovely mom- Deepa Naik

Neha Nayak @neha_nayak

Crunchy Karanjis stuffed with dry coconut filling made for festivals in Goa. These can be made and stored for 7-10 days.
Recipe courtesy, my lovely mom- Deepa Naik

Saved

Ingredients

23-25 pieces

ForIngredients for Spicy Coconut filling-
1dry coconut, grated
3/4 cuprava/ semolina
1 1/2-2 tspred chilli powder
4 tbspwhite sesame seeds
1 tbsppoppy seeds
1 tbspmustard seeds
8-10fenugreek seeds
2-3 tbsppowdered sugar
1/2 tsphing/ asafoetida powder
to tasteSalt
For Ingredients for the outer layer--
2 cupsmaida/ plain flour
4 tbsprava/ semolina
1 tspsalt
1/4 cupoil
as requiredWater
As requiredOil for deep frying

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Steps

1

In a pan roast the grated coconut for about 5-7 mins, stirring continuously. Take off the pan and keep aside to cool.
2

Next roast the rava, poppy seeds and sesame together till the rava gives out a nice aroma. Take off the pan and keep aside to cool.
3

Next roast the mustard seeds and fenugreek seeds. Take off the pan and keep aside to cool. Once it has cooled, grind it into a fine powder.
4

Now mix the roasted coconut, rava, poppy seeds, sesame seeds and mustard seeds + fenugreek seeds powder. Add asafoetida. Add red chilli powder, sugar and salt. The coconut filling is ready.
5

For the dough, soak the 4 tbsp rava in some water (enough to submerge it) and keep aside for 20-30 mins. Take the flour, add the soaked rava and salt. Heat the oil and add to the flour mix. Use a spoon to mix the oil and dry ingredients.
6

Check to see the flour mix is not very hot from the oil poured. Give it a good mix with your hand. Next add water as needed and knead to a dough. Don't make it too soft/ sticky. Cover the dough and let it rest for 30-45 mins.
7

Heat oil for deep frying. Check the oil with some dough to see if it's at the right temperature- the dough should gradually rise.
8

Make small dough balls and roll into a circle- it should be smaller than rotis but bigger than puris. Add 1-2 TBSP of the coconut filling at the centre. Dab a little water on the edges and fold the circle to form a semi circle. Cut off the excess dough using a cutter/ knife. Karanji is now ready to fry.
9

Add Karanjis to the oil and turn at regular intervals till they turn golden brown. Take out of oil and rest on paper towel till it is completely cooled. Store in air tight container.