Monday 7 September 2015

NELEKATA...... COCONUT STUFFED FRIED DUMPLING


NELEKATA..... as it is called in my family are actually fried dumplings with a coconut filling. This one I have learnt after my marriage as it is a speciality of this side of the family. At my in-law's place, it is a must offering to Ladoo Gopal on the occasion of Janmashtami. Both my men are extremely fond of it, so my mother-in-law used to prepare, now its on me. We do not consider it as a pitha but rather a sweet snack. Its a pleasure to share a family recipe though I see there are similar ones with a slight difference made in other regions of India.

If you say so, I can have about 6-7 of them at one go; they would straightaway come from the wok to my plate! T used to have it the same way & with same love in his younger days! Now that we are aging & I have diabetes; there has to be some control! In my home, it cannot be so that we quit them altogether; specially if it is a traditional family or community recipe!

WHAT IS NELEKATA?

NELEKATA is a jaggery-coconut filled fried snacks. We can use sugar instead of jaggery! For the Nelekata, we need to prepare the coconut filling first with freshly shredded coconuts and jaggery or sugar. Then we prepare a dough with all purpose flour, roll out small poori / roundel, stuff it with coconut filling, fold it, press the ends to close and deep fry them in oil. Works as perfect evening snacks for the kidos at home. 





INGREDIENTS :[for the filling]
Shredded Coconut : 2 coffee cups
Jaggery : 1 small tea cup [sugar can be used]
Cardamom Powder : 1/2 tsp


INGREDIENTS :[for the dumpling base]

All Purpose Flour : 2cups
Salt : 2 pinches
Ghee[clarified butter] : 1tbsp [oil can be used]
Water : As required

Oil : 100ml to deep fry the dumplings

METHOD :

In a wok, add the jaggery & shredded coconut, sprinkle a little of water. Stir cook at low heat & within 10-12 minutes, it would reach a sticky consistency! Add the cardamom powder, fold in well. Our filling is ready!


Take the all purpose flour in a wide mouthed bowl. Add the salt and ghee or oil. Rub for 2-3 minutes.

Add water little by little to form a dough with constant rubbing. This will take 10 minutes or so.

Roll out small poori from the dough and stuff with the filling as shown below.




Fold it and press to close the ends. Take a look at the picture below.

Now heat 200ml oil in a wok and deep fry the dumplings in batches at medium to low heat. They look as this.








Drain the oil as much as possible! 

It tastes best when hot. If we are to refrigerate, what we can do is each time we serve we can warm it for 1 minute in the microwave. They won't remain the same crisp!



4 comments :

  1. This looks like gujhiya. So lovely and yummy!

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    Replies
    1. Thanks so much Anupama... yes looks like but not really

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  2. Mouth watering. It's so so perfect..Thanks for sharing wonderful recipe chef Soma :)

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