- In a large mixing bowl add 1 cup all purpose flour, 1 tablespoon semolina ¼ teaspoon salt and 1.5 tablespoon hot oil. Mix everything well together. Make a well in the center and add water little by little, start kneading the dough. Knead the dough until it is soft, smooth and pliable. Let it rest for 10-15 mins. Meanwhile add ½ cup fried gram, ½ cup sugar and 2 green cardamoms in a blender. Blend until smooth and remove it on to a mixing bowl. Add ½ cup dry coconut grated. Mix everything well. Now make small lemon sized balls from the dough and roll them smooth. Take a ball of dough, dust it in flour and flatten it. Using a rolling pin, roll it into a thin circle of even thickness. Next place 1.5 to 2 tablespoon of prepared stuffing at the center. Apply a few drops of water along the edges of the pastry sheet. Fold the pastry sheet in half to make a crescent shape and stick the ends well together. Prepare the kajjikaya with rest of the dough & stuffing. Meanwhile heat oil for deep frying. Once hot, set it on low flame. Drop 1-2 prepared kajjikayalu at a time into hot oil. After a minute or two, turn it around and let it cook on the other side too. Cook on both sides on low to medium flame until they are golden brown, flaky & crispy. Remove from oil and drain excess oil on a tissue paper. Store in a box.
Kajjikayalu
#myrecipe
By Sai Charan
Feb, 17th
596
Servings
10 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- Maida
- Semolina
- Salt
- Oil
- Water
- Roasted Bengal gram
- Coconut
- Sugar
- Cardamom powder
