nevri with a twist, tastes awesome, not the authentic.. but an improvised recipe

prepare a tough dough like poori,with lil water by mixing
maida : 4 :: rice flour : 1 :: rava : 1 :: wheat flour : 1 and a spoon or 2 of oil/ghee
and let it set for an hour or more. This is for the covering

roast a fist of rava(thin) and fist of wheat flour with a tea spoon of ghee until it smells fragrant of the flour, taking extra care not to over roast, i.e they should not change color much. keep it aside. Roast dry fruits in ghee adding them in the order cashew, almonds and at last raisins, once raisins swell let the mixture cool, and just put them in to a chopper to chop it into a coarse mixture,not very fine, keep them aside. then in a heavy bottomed pan, melt medium sized cup powdered jaggery, sprinkling few drops of water and adding a spoon of ghee, when it comes to boil add a medium sized cup of desiccated coconut. Mix it well and cook while stirring for some time. add the roasted rava - wheat flour mixture, stir on low flame for a while.Finally add the corse dry fruits mixture and a spoon full of cardamom-sugar powder. The filling mixture is done

roll out the covering dough into pooris put the filler on one half, close it in a semi circle shape, tightly seal the edges and give some design by pinching and rotating the extra edges. deep fry in oil at low flame and medium heat. The oil should not be very hot, it will produce blister like bubbles over the nevris. enjoy them hot or store in an air tight container.