October 27, 2017


For Dough:
Maida - 250 gms
Ghee - 1 tbsp
Salt - 1/4 tsp

For filling:
Coconut - 1 (grated)
Semolina - 100 gms
Roasted channa dal - 1 tbsp
Cashew nuts - 1 tbsp
Almonds - 1 tbsp
Jaggery - 150 gms or as per taste
Ghee - 2 tsp


  • Place maida, ghee and salt in a bowl and mix well. Add enough water to make stiff dough. Cover and keep aside for 30 minutes.
  • Dry roast grated coconut until light brown. Remove from the pan.
  • In the same pan, heat the ghee and fry the semolina till aroma comes.
  • grate the jaggery to fine powder.
  • Grind roasted channa dal, cashew and almonds into powder.
  • Mix all the ingredients together and keep aside.
  • Divide the dough into small lemon size balls and roll them into round thin poori size.
  • Put  1 tbsp or enough filling in each poori, wet the edges and fold it into half moon shape. Twist the edges firmly so that the filling does not come out.
  • Heat the oil in wide pan; drop slowly 2-3 kajjikayalu and   deep fry them till golden brown.
  • Cool and Store in airtight container. 

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0