For the Cover :

• 1cup jaggery
• 4 cups fresh coconut (grated)
• 2tsp poppy seeds (dry-roasted)
• 2tsp raisins
• 1tsp cardamom powder

Preperation :

Make a stiff dough with the flour, oil, salt and water as needed.
Melt the jaggery in a heavy pan over low heat. As soon as it has completely melted, add the rest of filling ingredients and stir well.
Cook for 5 minutes. Remove from the heat and allow to cool a little.
Divide the dough into equal sized balls of about 3/4-inch in diameter. Roll each ball out to a thin disc, dusting with little flour if needed.
Place a little of the mixture in the center of the disc. Fold it in half to make a half moon shape. Seal the edges properly.
Make all the patties.
Heat oil in a kadhai or deep-frying pan.
Deep-fry each patty individually until golden. Remove with a slotted spoon and drain on paper towels. Serve at room temperature.