haldi paana nhawari/stuffed roti(sweet)
Roti stuffed with coconut filling and wrapped with aromatic turmeric leaves
Cooking Time
30min
Prep Time
10 min
Serves
3
Categories
Appetizers
Breakfast
Dinner
Lunch
Main Dish
Cuisines
Indian - Nawayath cuisine
Indian - Konkan cuisine
Indian - Karnataka
Indian
Indian - South Indian
Ingredients
Main Section
Turmeric leaves
10
unit/count
Cut the ends and wash it thoroughly
Patri pudi
250
gms
If unavailable refer to my sambati poli' recipe
Coconut filling
Coconut filling
coconut (grated)
1
unit/count
jaggery
Around 200
gms
Add more or less According to your preference.
sesame seeds
1
tbsp
Step 1
Coconut filling:-
In vessel take grated coconut and jaggery and mix it well with hands. Make sure there are no lumps of jaggery. You can use little water to dissolve jaggery
Step 2
Slowly cook it on low flame to avoid burning. Add sesame seeds. Cook it for atleast 20 mins with stirring at regular intervals.
Step 3
Dough:-
Use patri pudi to make a quick dough. If this is not available refer to my 'sambati poli' recipe for the dough.
Step 4
Assembling:-
Take a washed and cut turmeric leaf. Smear it with a little oil. Spread the dough evenly on its surface. Fill the coconut filling on half of its side. And fold it in half (upside down)
Step 5
Cook it on a tava along with the leaves. You can also cook it in steam to retain more aroma of the leaves.
Remove the leaves while eating.
More Recipes with
jaggery
More Recipes with
coconut (grated)
