Sweet Potato Nevri (Kangachi Nevri) is a popular sweet made in Goa. It has a coconut-jaggery based stuffing inside a soft sweet potato cover. This shallow-fried delicate sweet tastes best when it is warm.
Some other Goan special sweets include – Chana Dal Payasam or Manganney and Rice Kheer.
Nevri (Plural : Nevryo) basically is a semicircular shaped sweet (typically sweet, though there are the spicy variety too) which is mainly made during Ganesh Chaturthi festival in Goa. It’s almost like a puff – having a flour based cover, with a sweet stuffing inside and deep fried. The Sweet Potato Nevri recipe here is of a slightly different variety, i.e. the cover is made of sweet potatoes and its shallow fried. Sounds interesting? Check out the recipe.
Makes : 15 nevryo
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients:
Sweet Potatoes : 1 kg
All : purpose flour : 2-3 tbsp
For the filling:
Coconut (scrapped): 1 ½ cup
Jaggery : ½ cup
Salt : As per taste
Oil/ Ghee: for shallow frying
Method of Preparation:
- Boil the sweet potatoes in water. Once done, remove from water and let cool.
- Once cooled, peel and mash the sweet potatoes. Add little all purpose flour only to ensure we have a dough that is not too soft and can be rolled. You would need not more than 2 tbsp flour. Keep this dough aside. This will form the outer-cover of the sweet potato nevri.
To make the filling:
- Mix all the ingredients required for the filling in a thick-bottomed pan.
- Keep on low flame stirring occasionally till filling is fairly dry.
Making the Nevryos:
- Take a small portion of the dough and roll it in a spherical shape( approx. 4cm diameter) with your palms. Flatten lightly.
- Place a clean polythene sheet on a rolling board. Place the dough portion. Cover with another polythene sheet and roll gently into a circular shape (approx. 8 cm diameter)
- Place one tsp of filling on the lower half of the flattened dough mentioned in step above.
- Fold in the upper half so that you have a ‘D’ shape – that’s the nevri shape. You can trim the edges to have a good finish.
- Add little ghee or oil on a frying pan and shallow fry the nevri till slightly golden in color. Your soft delicate sweet potato nevri is ready. Repeat with remaining dough and filling.
Sweet Potato Nevri recipe
- Sweet Potatoes : 1 kg
- All : purpose flour : 2-3 tbsp
- For the filling:
- Coconut (scrapped): 1 ½ cup
- Jaggery : ½ cup
- Salt : As per taste
- Oil/ Ghee: for shallow frying
- Boil the sweet potatoes in water. Once done, remove from water and let cool.
- Once cooled, peel and mash the sweet potatoes. Add little all purpose flour only to ensure we have a dough that is not too soft and can be rolled. You would need not more than 2 tbsp flour. Keep this dough aside. This will form the cover of the Nevri.
- Mix the coconut, jaggery and salt in a thick-bottomed pan.
- Keep on low flame stirring occasionally till it is fairly dry. This will form the nevri filling.
- Take a small portion of the dough and roll it in a spherical shape( approx. 4cm diameter) with your palms. Flatten lightly.
- Place a clean polythene sheet on a rolling board. Place the dough portion. Cover with another polythene sheet and roll gently into a circular shape (approx. 8 cm diameter)
- Place one tsp of filling on the lower half of the flattened dough mentioned in step above.
- Fold in the upper half so that you have a ‘D’ shape – that’s the nevri shape. You can trim the edges to have a good finish.
- Add little ghee or oil on a frying pan and shallow fry the nevri till slightly golden in color. Repeat with remaining dough and filling.
