Saturday, January 23, 2010

Maida 4 cups
Ghee 3 table spoons
Oil for deep frying

For the filling inside kajjikayaulu
Dry coconut powder 2 cups
Roasted Chick peas 2 cups
(Potanalu pappu in telugu)
Powdered sugar 2 cups
Cardamom powder 1 teaspoon

Preparation :
1. Heat a pan and add two teaspoon ghee and add the dry cocunut powder and in a very low flame roast this for 5-6 minutes.
2. Make a powder of roasted chana dal or ponalu pappu .Add this powder,roasted dry cocunut powder,sugar and elachi powder and keep them aside.
If you have a food processor
3. Add 4 cups of maida ,2 spoons of ghee and two cups of water and blend in the food processor for 2 min.It becomes a dough.
4.Take a small ball of dough and cover the food processor so that dough does becomes dry.Or if is becomes dry then sprinkle water and blend the dough for 20 sec in the processor.
5.Make it into a puri .Fill 2 spoons of the powder and close the puri tightly . make the puri and stuffing in half circle and seal it by tightly folding the sides. If you have kajjikaya maker then place this stuffed puri in it and shape it pree the seal edges tightly.
6. In a pan ,heat oil for about 5 minutes and turn it into low flame and fry the stuffed kajjikayalu. Fry them till golden brown on one side and flip other side and fry till it turns in golden brown color.
7.Store in a air tight container or else they will become soft. They can be stored upto 3 weeks.


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