Narkel Puli, also known as Narikel Puri, is a beloved Bangladeshi delicacy cherished for its delightful combination of rice flour, coconut, and date molasses. Elevating the flavors for the vegan palate, this recipe incorporates crushed cashews, a touch of black cumin, and walnuts to infuse an extra layer of richness.
Ingredients:
1 cup date jaggery (gur)
1 cup water
1 cup unsweetened coconut
1 tbsp oil
2 tsp cashew powder
1 tsp crushed walnuts
A pinch of black cumin
Oil for deep frying
For Pita Dough:
1 cup rice flour
1 ½ cups water
⅛ tsp salt
Method:
In a saucepan, bring water to a boil and add the date jaggery (gur). As the gur dissolves, introduce the coconut to the pan.
Stir the mixture consistently until it attains a semi-sticky consistency without being overly runny.
Incorporate the crushed cashews, walnuts, and a pinch of black cumin to enhance the flavor.
For the Pita Dough:
In a separate pot, bring water to a boil, adding salt and oil to the boiling water.
Gradually add the rice flour to the boiling water while stirring vigorously with a wooden spoon. Continue until a firm, yet soft and non-sticky dough forms. Adjust the flour as needed.
Knead the dough thoroughly for approximately 3-4 minutes.
Take a portion of the dough and roll it out into a thick tortilla, roughly a quarter of an inch in thickness. Cut out circles using a cookie cutter.
Assembly:
Place a small amount of the prepared coconut filling onto each dough circle.
Repeat this process with the remaining dough circles.
Moisten the edges with water and seal them tightly to form crescent-shaped dumplings.
Cooking:
Heat oil for deep frying.
Fry the narikel puli pitha over medium heat until the dough is cooked through and exhibits a delicate golden hue.
Serve the vegan Narikel Puli warm or at room temperature.
Cooking Times:
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 60 minutes
Serving: 10-12 people
Adjust the amount of water and flour for the dough based on the flour's quality.
The cooking time may vary depending on the thickness of the dumpling skin. Thin skins will cook quickly, while thicker ones will require more time.
For those with a sweeter tooth, serve extra liquid molasses as a dip alongside the pitha.
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