Haldi Paana Nhawari/Stuffed Roti (Sweet)
Roti stuffed with a sweet coconut filling, wrapped in aromatic turmeric leaves, and cooked to perfection.
Ingredients
- 10 units Turmeric leaves (Cut the ends and wash thoroughly)
- 250 grams Patri pudi (If unavailable, refer to the 'sambati poli' recipe)
- 1 unit Grated coconut
- 200 grams Jaggery (Adjust according to preference)
- 1 tablespoon Sesame seeds
- 1 tablespoon Oil (For smearing the turmeric leaves)
More recipes using Coconut
Indian - Nawayath cuisine
Haldi Paana Nhawari/Stuffed Roti (Spicy)
Roti stuffed with coconut filling and wrapped with aromatic turmeric leaves.
Indian - Malabar cuisine
Rice Roti/Ney Pathiri
This Malabar roti is very crispy and delicious to have!
Indian - Bengali
Nariyal (Coconut) ke Laddoo
A traditional sweet dish from Assam and West Bengal, often prepared during Lakshmi Puja and Bihu. These laddoos are chewy and delightful, similar to chocolate balls.
Indian - Kerala
Coconut Dosa/Elaanji
A simple and delicious snack perfect for enjoying with a cup of tea.
Instructions
- 1In a vessel, combine the grated coconut and jaggery. Mix thoroughly with your hands, ensuring there are no lumps of jaggery. Add a little water if necessary to dissolve the jaggery.
- 2Slowly cook the coconut and jaggery mixture on a low flame to prevent burning. Add sesame seeds and continue cooking for at least 20 minutes, stirring at regular intervals.
- 3Use patri pudi to make a quick dough. If unavailable, refer to the 'sambati poli' recipe for dough preparation.
- 4Take a washed and cut turmeric leaf and smear it with a little oil. Spread the dough evenly over its surface. Place the coconut filling on one half of the leaf, then fold it in half.
- 5Cook the assembled roti on a tava along with the turmeric leaves. Alternatively, steam it to retain more aroma from the leaves. Remove the leaves before serving.
