Name: Kayi Puri- Coconut and jaggery stuffed puris recipe by Nandita Shyam at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16
Ingredients: For the outer covering:; All purpose flour- 2cups or 150gms; Fine semolina or chiroti Rawa- 1tbspn; Salt- 1/4tspn; Butter- 3tbspn, melted; Water- as required; For the filling; Ghee- 1tbspn; Freshly grated coconut- 1 cup, tightly packed; Jaggery- 1 cup; Poppy seeds- 1/2tbspn, dry roasted; Cardamom powder- 1/4tspn; Freshly grated nutmeg- a pinch.; Other Ingredients:; Oil to deep fry; Pistachios to garnish (optional)

Ingredients Serving: 16

For the outer covering:
All purpose flour- 2cups or 150gms
Fine semolina or chiroti Rawa- 1tbspn
Salt- 1/4tspn
Butter- 3tbspn, melted
Water- as required
For the filling
Ghee- 1tbspn
Freshly grated coconut- 1 cup, tightly packed
Jaggery- 1 cup
Poppy seeds- 1/2tbspn, dry roasted
Cardamom powder- 1/4tspn
Freshly grated nutmeg- a pinch.
Other Ingredients:
Oil to deep fry
Pistachios to garnish (optional)

Instructions

For the outer covering:
Mix the all purpose flour, semolina, salt, and melted butter in a large bowl and mix well. Add water gradually to make a stiff dough. Cover and set aside for 20 to 30min
For the filling:
Heat ghee in a thick bottomed pan. Add the freshly grated coconut and jaggery and mix well. Allow the mixture to cook on low heat for 3-4 min, mixing from time to time.
Add the toasted poppy seeds and continue mixing till the moisture is evaporated and the mixture comes together in a lump.
Add the cardamom powder and nutmeg powder. Mix well and take off the heat. Set aside to cool completely.
To proceed:
Divide the dough into 16 equal portions and set aside.
Roll out each portion into 2-1/2" disc and place a table spoon of filling in the centre.
Gather the edges to wrap the filling and seal it. Flatten it slightly with your palms and Roll the kachori again into a disc of 4-5" diameter.
Repeat the process with the rest of the dough and filling.
Heat oil in a large wok. Add the prepared kachoris 2-3 at a time and fry them on low heat till they turn golden brown in color.
Take off the heat and drain them on absorbent paper. Repeat the process of frying to make the rest of the kachoris.
Garnish with chopped pistachios and serve immediately.

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