Fried Modak Recipe for Ganesh Chaturthi – Modak are stuffed dumplings made during Vinayaka Chaturthi to offer God Ganapathi during the puja. These fried Modak are not so very commonly made like the steamed ones. Since these keep good for about 2 to 4 days, some people prefer to make these.
These fried modak will be great for potluck or gatherings for ganesh chaturthi celebrations since these can be made ahead and stored for few days. These are also very easy to reheat in the oven.
After making these for years, I got to know the perfect way to make the covering for fried modak. The covering can turn hard if the flour to oil/ghee ratio is not right. So I follow the same proportion which I use for my samosa.
If you are making these the first time, then do read the tips mentioned below before you attempt them.
1. Add 1 cup flour and 2 tablespoons hot ghee to a bowl. Mix the ghee well with the flour. Rub it in between your palms for 2 to 4 minutes to incorporate the oil well. If you want flaky fried modak, then use all-purpose flour. I have used organic whole wheat pastry flour but they can be made with atta or maida or a mix of both. Using only wheat flour will yield slightly hard crust.
2. Add water as needed and a pinch of salt. Mix to make a stiff or tight dough. The dough should not be sticky or soggy else it will absorb lot of oil while frying.
3. Cover and set this aside for 10 minutes. Do not knead the dough a lot.
4. Meanwhile make the stuffing. Mix together coconut,cardamom powder and jaggery. Since I used desiccated coconut I used 2 tbsp of water to bring in some moisture. If using fresh coconut, just skip the water. If your jaggery has debris and is not clean, then melt the jaggery with 2 to 3 tbsp water, filter and then cook with coconut until it thickens.
5. When the mixture thickens you can add chopped cashews.
6. Cool the mixture completely and divide the dough to 11 equal parts. Roll them to balls.
How to Make Fried Modak
7. Divide the dough to 4 equal parts. Keep them covered.
8. Grease the rolling board, flatten a ball.
9. Roll to a chapathi that is neither thin or thick. If you make them too thin the covering may break while frying, if it is made to very thick they may not turn out crisp. With the help of a lid with sharp edges, cut to roundels or puris.
10. Place balls in the center of the puri.
11. Begin to make pleats from one side like you see in the picture.
12. Bring them together.
13. Join them and pinch off the excess dough. Shaping these modaks well comes out of practice. Incase your first trial doesn’t come out good, then you can even gently remove the ball and redo the puri. But make sure your dough is non sticky and the coconut ball is dry (not moist).
14. The above mentioned recipe of fried modak will yield 11 medium sized ones.
15. Heat oil in a pan. When it is medium enough, switch the flame to medium. Gently slide them in the oil. Do not disturb for a while. Later stir and fry them until evenly golden & crisp.
16. Drain them and set aside on a kitchen tissue.
Serve hot or warm as desired. Cool fried modak and store in a air tight steel or glass jar. These keep good for 2 to 4 days.
Ingredients (US cup = 240ml )
For the covering
- 1 cups flour (wheat/ maida or a mix of both)
- 2 tbsp ghee hot
- 1 pinch salt (optional)
- water warm, as needed
- Oil for deep frying
For the stuffing
- 1 cup coconut (100 grams)
- ½ cup jaggery (75 grams)
- 6 to 8 cashews chopped
- ¼ tsp cardamom powder
- Add ghee to the flour and rub the flour very well for 2 to 4 minutes to incorporate the ghee.
- Pour water and salt as needed. Make a stiff dough. Cover and set aside for 10 mins.
- Meanwhile make the stuffing ready by heating coconut, water, cardamom and jaggery/ sugar. When the mixture turns sticky, switch off and add the cashews. Cool this mixture and make 11 equal sized balls.
- Divide the dough to 4 equal balls. Grease the rolling area and roll the ball to a roti that is neither too thick nor too thin.
- Cut them to roundels of 4 inch using the lid of a jar or any round cookie cutter.
Making fried modak
- Place a ball in the center and begin to make pleats from one side. Bring together all the pleats and stick them up. Remove excess dough on top. Finish making all the modak.
- Knead all the left over dough and make a roti. Repeat the round cuts and finish making 11 modak.
- Keep them covered with a cloth.
- Heat oil in a deep pan. When the oil is medium hot, put on the flame to medium. Gently slide the modaks. Do not disturb them for a while until they become firm. Then keep stirring gently and consistently to fry them evenly until golden and crisp.
- Remove them to a kitchen tissue.
- Fried modak are ready to serve. Cool them completely and store in a air tight steel or glass jar.
- To reheat, preheat the oven to 440 F or 220 C and bake for 5 to 6 mins.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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