Fried Modak Recipe

These Fried Modak are crisp fried festive dumplings with a coconut, jaggery and cashew filling. The outer coating or the crust is made with wheat flour and it is somewhat similar to a samosa crust. These modaks are a fun to make during Ganesh Chaturthi, a Hindu festival that tributes the elephant-headed god.

During the 9 day festival, different kinds of dumplings known as modak are made and offered to the Deity with great devotion. While the steamed version are a traditional food, this fried modak is just a variation that you can make with any kind of filling.

Though my recipe is with sweetened coconut filling, you can make variations using any other filling like peanut or sesame mixture that I showed in this kozhukattai recipe. Other ideas are to use a chocolate, semolina or mawa filling that is used for karanji or gujiya.

The fried modaks stay good for 2 to 3 days, so these are a great option if you want to make it ahead and save for a gathering or pot luck. For the crust I have used the same tried and tested quantities from my samosa recipe, except to use wheat flour here instead of all-purpose flour.

Though the wheat flour crust turns out good it still has a earthy and nutty aroma from the bran. If you want the same perfect crust like the samosa, use all purpose flour.

For more Ganesh chaturthi recipes, check
Steamed modak
Rava Modak
Sesame seeds modak
Chocolate modak
Dry fruits modak

Photo Guide

How to make Fried Modak (Stepwise Photos)

Make the dough

1. Mix together1 cup flour and a generous pinch of salt in a mixing bowl. Pour 2 tablespoons hot ghee and mix well with a spoon first. 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. Pour warm water little by little to form a stiff or tight dough. The dough should not be sticky 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.

Make stuffing

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 turns sticky and blends well, add chopped cashews.

6. Cool the mixture completely and divide the dough to 11 equal parts. Roll them to balls.

Shape the dumplings

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 very thick they won’t be crisp. With the help of a lid or a cookie cutter, 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 by practice. If you fail to shape them well, 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 hot, 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. It is important to let them fry on a medium heat. Avoid using high heat here as the dough can remain undercooked. You will know they are done, when the bubbles reduce. Remove to a cooling rack.

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.

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