NELEKATA...... COCONUT STUFFED FRIED DUMPLING

NELEKATA..... as called in my family is a fried dumpling with a coconut filling. This 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 that my mother-in-law used to prepare, now I make. We do not consider it as a pitha but rather a sweet snack. It is a pleasure to share a family recipe though I see there are similar ones with a slight difference made in other states of India.

I can have about 4-5 of them at one go; they would straightaway come from the wok to my plate! T used to have it the same way with the same love when young! Now that we are aging and I have diabetes; there has to be some control, we would not quit altogether; specially if it is a traditional family or community's 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 coconut 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]
Green 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 and shredded coconut, sprinkle a little of water. Stir cook at low heat, within 10-12 minutes, it would reach a sticky consistency! Add the green 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 at a time, knead to a smooth dough. This will take 10 minutes or so.

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

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

Heat 200ml oil in a wok, deep fry the dumplings in low heat.

Drain the oil as much as possible! 

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