Sweet Coconut Poori Recipe

Sweet Coconut Poori Recipe
Pooris are a delicious deep-fried Indian bread and the addition of a sweetened coconut mixture makes them even harder to resist. Pooris (or puris) are enjoyed throughout India and are eaten particularly on festive occasions and holidays. This particular recipe is a favorite among both kids and adults alike. My tasty Sweet Coconut Pooris can be eaten for breakfast or as a light snack or meal and are especially great for picnics since they travel well.


SWEET COCONUT POORI (Narlyache Poori)

Ingredients:

2 cups whole wheat flour (atta)
pinch of salt to taste
water, as needed
a few tbsp of all-purpose flour, as needed
½ tsp coconut oil
oil for deep frying

For the Coconut Filing
¼ cup fresh coconut, finely grated
½ cup fine rava (sooji or semolina)
2 tbsp jaggery (or brown sugar), to taste
pinch of freshly ground nutmeg
pinch of ground allspice
pinch of ground cardamom powder
1 tbsp ghee or butter


METHOD:

In a large mixing bowl, add the flour and the salt. Mix together and slowly add the water while kneading until a soft dough is formed. If the dough is sticky, just add a little all-purpose flour. Now roll the dough into a round ball and spread the top lightly with a little coconut oil. Cover the bowl with a damp tea towel & set aside until needed (or at least 30 minutes).

In a medium saucepan on medium high heat, combine 1 cup of water with the rava, jaggery & spices (freshly ground nutmeg, ground allspice & ground cardamom powder). Then add in the finely grated coconut & cook on low until the mixture comes together nicely. Let the coconut mixture cool just slightly & then form round walnut size balls using lightly greased palms. Set aside until needed.

Using a clean work surface sprinkled with some all-purpose flour, gently knead the poori dough and divide it equally into round balls (roughly ping pong ball size). At this point, you can use a poori machine (similar to a tortilla press) or a rolling pin to make the pooris. Roll them out evenly into round circles (4-5 inches in diameter). Next, add one cooled coconut jaggery balls to the center of your poori. Then carefully gather up the sides sealing them together and forming a ball. Gently pat into a flattened disc using your palms and gently roll out into a circle about 4-5” in diameter. If it tears, don’t worry - just pinch it together and patch it up.

*Alternatively, you could roll out 2 separate pooris. Then evenly spread a little of the cooled filling on top of one poori, place the other directly on top. Now pinch the edges together to form a tight seal and roll out the edges so they are smooth & seamless.

Heat a deep skillet with enough oil to deep fry. When hot, carefully add the pooris (2-3 at a time) and fry until golden brown. You may need to fry them in batches. Drain well and serve immediately with your favorite sweet chutney and yogurt.


VARIATIONS:

Instead of using freshly grated nutmeg, you could add a pinch of saffron. I have even made coconut pooris using chai masala (¼ tsp) and they were such a huge hit!

My sweet coconut pooris can also be served along with shrikhand (sweetened yogurt).

 photo Coconut Poori_1.jpg

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You Should Also Read:
Banana Poori Recipe
Almond Poori Recipe
Pumpkin Poori Recipe

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