1

To begin making the Konkani Style Mange or Mandige  or Chavde

Method for the Stuffing

1

In a heavy bottomed pan; dry roasted the grated coconut until you get a roasted aroma. Keep aside to cool completely.Once cooled, add in the powdered sugar, roasted sesame seeds and cardamom powder. Mix to combine all the ingredients well and keep aside.

Method for the Puri Dough

1

Add the flour to a large mixing bowl along with the salt. Add in the hot ghee and rub the ghee into the flour. Add a little milk or water at a time and knead to make a soft and smooth dough. Cover the dough and allow it to rest for about 20 minutes.

Method to make the Mande | Mandige | Chavde

1

Preheat the oil for deep frying.

2

Divide the dough into 20 equal portions. Dust in a little flour and roll out each portion into 5 to 6 inch diameter circles and prick them with a fork all around, as we don’t want the puri’s to puff when deep fried.

3

Place the circles into the hot oil and fry either side for about 15 seconds or until the bread is all bubbly and beginning to turn golden brown. Sprinkle about a tablespoon of the coconut mixture over one half of the Chavda | Fried Puri, then fold over the other half to form a semicircle. Sprinkle a couple more teaspoons of the sugar mixture over half the semicircle and fold over once more.

4

This folding and sprinkling of coconut mixture has to be done immediately after frying when the puris are soft. Once it gets cool, it becomes hard and crisp.

5

Repeat this process for rest of the remaining portions of the dough.

6

Allow all of the Mande to cool serve for festivals like Ganesh Chaturti or a special occation. Store the Mande in an air tight containers.

7

Serve the Konkani Style Mande/Mandige/Chavde Recipe after a Karwar Style Muga Ambat Recipe and steam rice meal.