kajjikayalu

All purpose flour (Maida) – 250 Gms
Oil or Ghee – 2 tbsp
Salt – to taste
Water – to knead the dough
Oil- for deep frying

Filling ingredients:
Dry coconut – ¼ cup (grated)
Rava (sooji) – ½ cup
Sugar – ½ cup
Cardamoms – 2
Cashew nuts – 2 tbsp (optional)

Preparation:

1.Dough:Mix all purpose flour, salt, ghee and enough water to make smooth and soft dough.Close with a lid and keep it aside for 1hr.

2.Filling:Take a pan and dry roast the grated dry coconut for 4 to 5 mins on low flame.Remove the dry coconut from pan and keep it aside.
In the same pan add rava and dry roast for 5 to 7 mins on low flame.Remove from the flame and let it cool for sometime.
Then mix the roasted sooji, roasted dry coconut, cardamom powder and cashwenuts with sugar.

3.Now divide the dough into small lemon size balls.Now roll them into thin pooris.
Put 1 tbsp of filling on one side of the poori.

4.Fold over to the opposite end and enclosing the filling to form a half moon shaped.
Press the ends together firmly.
Make sure that the edge is closed firmly so that the filling doesn’t come out during the deep frying.

5.Take a kadai and heat with enough oil.At a time leave 3 or 4 kajjikayalu and deep fry on both sides till they turn into golden brown dolour.Remove from oil and allow it to cool.

Store in an air tight container.It can be fresh for 2 to 3 weeks.