DISH RESEARCH · Snack

goan nevri

Dassana Amit’s selected Goan Nevri fills whole-wheat pastry with fresh coconut, regular jaggery, cashews, golden raisins and cardamom, then deep-fries it until golden.

About goan nevri

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Dassana Amit presents Goan Nevri as deep-fried sweet pastries with a fresh-coconut, jaggery and dried-fruit filling. She shares her mother’s family recipe and associates the pastries with Ganesh Chaturthi, Diwali and Christmas in Goa.

The selected outer dough uses whole-wheat flour and salt. Heated ghee is mixed through the flour until it resembles breadcrumbs, then water is added and the dough is kneaded smooth and rested beneath a damp cloth.

A separate portion of ghee cooks the fresh grated coconut briefly before chopped cashews, golden raisins and grated regular jaggery are added. Cardamom powder finishes the filling off the heat, and it is transferred to a plate to cool to room temperature.

The dough is kneaded again, divided and rolled into thin circles using dusting flour. Water is brushed over the edges before the same filling is added. Each circle is folded, sealed and pleated into a filled pastry, with the prepared pastries kept covered.

The nevris are deep-fried in batches, turning until both sides are crisp and golden, then drained on paper. Fresh coconut and jaggery give the filling some moistness, and the recipe offers the finished pastries warm or at room temperature.

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Dish type: Snack
Preparation: Read the preparation
Mix whole-wheat flour and salt. Heat pastry ghee, mix it into the flour and rub it through after cooling enough to handle, then add dough water and knead smooth. Rest beneath a damp cloth. For the filling, heat its separate ghee, briefly sauté fresh grated coconut, add chopped cashews and golden raisins, then grated regular jaggery. Mix briefly, switch off the heat, add cardamom powder and transfer to a plate to cool to room temperature. Knead the same dough again, divide and roll thin circles with dusting flour. Brush their edges with separate water, add the same filling, fold and seal, then pinch and pleat the edges. Keep the prepared pastries covered. Deep-fry in batches, turning until crisp and golden on both sides, drain on paper and serve warm or at room temperature.
Serving presentation: Warm or at room temperature in the selected recipe

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Ingredients in goan nevri

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

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Countries

India

Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

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Cooking traditions: Goan / Dassana Amit Mother’s Nevri

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Nevri Recipe