KAJJIKAYALU

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

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

Method:

• 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.