Kongacheo Neureo(Sweet Potato Neureo)

In Goa, Konga means sweet potatoes.. Kongacheo Neureo are sweet potato dumplings , stuffed with a coconut and jaggery based filling and then shallow fried in ghee to perfection!
  • Passive
    30 minutes
  • Prep
    25 minutes
  • Cook
    30 minutes
  • Servings
    8 Pc.


For the Outer Cover Mixture:-
  • 2 large Sweet Potatoes
  • 1/3 cup Whole wheat flour
  • 1/8 tsp Salt
For the Stuffing:-
  • 1/3 cup Jaggery (preferably Cane jaggery)
  • 1/8 tsp Salt
  • 3/4 cup Freshly grated coconut
  • 6 Cashewnuts (broken into pieces, optional)
  • 1/2 tsp cardamom powder
  • 1/2 cup Pure ghee (for shallow frying)


Prepare Mixture for Outer Cover:-
  • 1 Wash, boil (I cooked in pressure cooker for 3 whistles on high flame) and peel the sweet potatoes.
  • 2 Mash the sweet potatoes and add in the flour and salt.
  • 3 Mix well. Cover and keep in the fridge for at-least 30 minutes. (So that the mixture isn't too sticky).
Prepare the Stuffing:-
  • 4 In a small pan, add 3 tbsp water and add the jaggery pieces. Let the jaggery melt.
  • 5 Add the coconut and mix well. Cook till all water is dried up.
  • 6 Add the salt, cardamom powder and nuts.
  • 7 Mix well. Keep mixture aside to cool.
Assemble and Fry the Neureos:-
  • 8 Take 2 plastic sheets. Oil your palms of your hands, scoop out some potato dough mixture, make a ball and place in between the plastic sheets. Roll out very lightly into a 3-4 inch circle.
  • 9 Place sufficient stuffing on one side as shown.
  • 10 Close the neuri (very delicately, this part is bit tricky).
  • 11 Prepare neureos till all mixture is utilized and place them on a plate.
  • 12 Heat ghee in a shallow pan and fry them on low heat (as they tend to brown out very quickly, they tend to get a black coating very soon, so be careful while frying them).
  • 13 Fry on both sides till a nice golden brown color.
  • 14 Allow them to cool at room temperature or serve them warm! These are very yummy....trust me !

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