Friends share a lot of things.. news, food, clothes, shoes and ofcourse recipes! Lately, I have been hearing a lot of recipes from my friends outside this blogging world. As if I don't have enough recipe collection obsession (from cookbooks, internet, blogging), I now have another new list of recipes heard from friends, which is also growing rapidly. Looks like if I have to try all these recipes, I have to cook three times a day for several months! But I'm sure thats not going to stop me from exploring new recipes in my kitchen as and when I have time.
If you are a regular reader of my blog, you should be knowing by this time that I'm not a big fan of time consuming cooking. I should tell you that a lengthy cooking process and I have a very troubled relationship. While I love to eat and enjoy the end-products that come out after a lengthy cooking process, the mere idea of a prolonged cooking process, chokes me. Don't know why, but I'm too impatient to have frequent walks to the kitchen and watch it like a hawk and wait for a long time between each steps. Those super complicated steps like separating the eggs, folding the whites etc. just haunt me. I really want to be one of those people who can be really patient and innovative and try some slow-cooking recipes and with all those nice decorative & presentation skills, but it just isn't going to happen. After all these years, I know myself pretty well.
So, going back to my long list of recipes-to-try, whenver I decide to pick from my recipe list, my first choice would be to try something rather simple and quick. This is one such easy and yummy recipe that I got from my good friend. She had mentioned that she got it from Sanjeev Kapoor's recipes and that she herself tried it for the first time. If you are reading this, dear friend, thanks for sharing such a wonderful recipe and sorry for taking such a long time to try it. I should say this is one of the yummiest snacks I've ever had and I fell in love with this snack the very first time I tasted it. The coconut stuffing was too good and we enjoyed it thoroughly.
- Rava - 2 cups (unroasted)
- Shredded coconut - 1 cup
- Besan/Gram Flour - as required
- G.chillies - 4 small
- Corriander leaves - a hand full
- Oil - for deep frying.
- Soak the rava with as little water as possible. You can start with 1 cup of water and mix it, and then keep sprinkling more water until everything is wet. Leave it for 2 hrs.
- Meanwhile, prepare the stuffing. Mix the shredded coconut (fresh), besan, g.chillies, salt and corrinader leaves until it forms a thick mixture. You should be able to make balls out of it.
- After 2 hrs, knead the rava well and make it into a dough. If required, you can add some chapathi flour and make it to a puri dough consistency.
- Make small balls with the dough, roll them to small circles, add the stuffing mixture, close the circle and make a ball of it one more time. Roll them into small puris and deep fry in oil.
- Before serving, sprinkle some chat masala and a pinch of chilli powder on the top. Serve with green chutney or sweet chutney.