KAJJIKAYALU

INGREDIENTS  :

500 gms maida (all-purpose flour)         

enough water to knead the maida
salt  a pinch
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup  putnala pappu
1 cup sugar
1 tsp cardamom powder

METHOD :

Mix the maida with salt and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls . Keep aside covered for half an hour.

Powder the putnalu,sugar and mix with the dry coconut powder, cardamom powder. The filling is ready. Keep aside.


Now, roll each ball with the rolling pin into a thin puri.
Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya .

Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.

 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.