Name: Mando recipe by Sweta Shet at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: For dough:; Maida - 1 cup; Oil/ ghee - 1 tsp; Salt a pinch; Water; For Filling:; Shredded coconut - 2 cups; Thin sooji - 1/2 cup; Powdered sugar - 1/2 or 3/4 cup depending on taste; Cardamom pwd - 1/2 tsp; Sesame seeds - 1 tsp; Oil for frying

Ingredients Serving: 10

For dough:
Maida - 1 cup
Oil/ ghee - 1 tsp
Salt a pinch
Water
For Filling:
Shredded coconut - 2 cups
Thin sooji - 1/2 cup
Powdered sugar - 1/2 or 3/4 cup depending on taste
Cardamom pwd - 1/2 tsp
Sesame seeds - 1 tsp
Oil for frying

Instructions

Make a dough with maida, ghee, salt and water. It should be a hard but pliable dough. Keep aside covered with a slightly wet cloth.
Dry roast the sooji and coconut separately and keep to cool.
When completely cool grind in a mixer, not too fine but slightly coarse. Take out on a plate and mix in the sugar, sesame seeds and cardamom powder.
Heat oil for deep frying. The oil should be medium hot.
Make small balls of dough and roll out like puri size, but as thin as possible. They shouldn't puff up like puris.
The mandos are to be made one by one. Don't fry all together. Fry one on both sides. Take out on a plate. Sprinkle filling on the whole puri. The filling will stick to the mando. Fold in semi circle a bit off the centre and then another fold the other side. This whole step should be done very quickly before the mando hardens, otherwise it will break while folding.
In this way fry and make all.

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