Fenori is a popular Goan sweet which is mainly prepared during festive occasions like Ganesh Chaturthi and Diwali. It is a crispy and crunchy snack item which is typically prepared few days in advance and stocked up. These crispy crunchy sweet discs can be stored and consumed for around 15-20 days if stored in an air-tight container. What makes a fenori a favorite snack is the delicate crispy layers sprinkled with powdered sugar which are an absolute delight to bite on.
Below is a step by step fenori recipe with pictures.
Makes: 12 fenoris
Preparation Time: 30 minutes
Cooking Time: 2-3 minutes per fenori
Ingredients:
All purpose flour (Maida): 3/4 th cup
Warm Oil : 3 tbsp
Rice Flour : 4-5 tsp
Water : for kneading
Oil : for frying
Powdered Sugar : 1/4 th cup (you can increase or decrease this)
Salt : as per taste (just around 2-3 pinches)
Method of Preparation:
- Add the maida, water, warm oil and salt and knead into a dough. Knead well as the dough needs to be soft.
- Divide the dough into 3 spherical balls. Roll out each maida ball into a thin circular shape. Keep each one on a separate plate. Keeping the rolled discs one over other may result in them sticking to each other.
- Now take one of the rolled circle on a flat surface. Take some ghee(around 1 tsp) and apply uniformly on the circular disc.
- Now sprinkle rice flour(around 3/4th tsp) uniformly on the ghee smeared disc. You just need to lightly sprinkle the rice flour and not really have a thick layer of it.
- Take the second disc and place it on the first disc. Now apply ghee and sprinkle rice flour on this layer and gently place the third circular disc on it.
- Once again lightly apply ghee on the top layer. Now gently roll up this 3 layered disc (refer pic).
- With a knife cut the roll into 10-12 parts. (refer pic 9 and 10)
- Roll out each part into a 6 cm diameter disc. You may need to smear some maida for rolling the discs.
- Heat oil in a wok and deep fry each of the discs till they are slightly golden in color.
- Remove from oil and place on an absorbent paper. Once it cools slightly sprinkle powdered sugar on each and your crispy fenori is ready. Do not sprinkle sugar immediately after getting the fenori out of oil. As this can result in the fenori turning soft.
Store the fenoris in an air-tight container.
Fenori recipe
- All purpose flour (Maida): ¾ th cup
- Warm Oil : 3 tbsp
- Rice Flour : 4-5 tsp
- Water : for kneading
- Oil : for frying
- Powdered Sugar : ¼ th cup (you can increase or decrease this)
- Salt : as per taste (just around 2-3 pinches)
- Knead the dough by add the maida, water, warm oil and salt. Knead well as you need to have a soft dough.
- Divide the dough into 3 spherical balls. Roll out each maida ball into a thin circular shape. Keep each one on a separate plate. Keeping the rolled dough one over other may result in them sticking to each other.
- Now take one of the rolled circle on a flat surface. Take some ghee(around 1 tsp) and apply uniformly on the circular disc.
- Now sprinkle rice flour(around ¾th tsp) uniformly on the ghee smeared disc. You just need to lightly sprinkle the rice flour and not really have a thick layer of it.
- Take the second disc and place it on the first disc. Now apply ghee and sprinkle rice flour on this layer and gently place the third circular disc on it.
- Once again lightly apply ghee on the top layer. Now gently roll up this 3 layered disc (refer pic).
- With a knife cut the roll into 10-12 parts.
- Roll out each part into a 6 cm diameter disc. You may need to smear some maida for rolling the parts.
- Heat oil in a wok and deep fry each of the discs till they are slightly golden in color.
- Remove from oil and place on an absorbent paper. Once it cools slightly sprinkle powdered sugar on each and your crispy fenori is ready.
- Store in an air-tight container
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