Main ingredients:  plain flour and chickpeas.

Preparation and cook time: around 45 minutes.

To make 20- 25.

KAJJIKAYALU (with putnala pappu)

KAJJIKAYALU (with putnala pappu)

INGREDIENTS:

  1. 1 cup plain flour/ maida.
  2. 2 tbsp ghee.
  3. 2 cup putnala pappu/ chickpeas.
  4. 2 tbsp grated dry coconut. (optional).
  5. 1 ½ cups sugar.
  6. 4-6 cardamom.
  7. Dry fruits (cashew nuts, almonds and raisins).
  8. Oil- for deep frying.

PREPARATION:

KAJJIKAYALU ITEMS

KAJJIKAYALU ITEMS

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PREPARATION OF KAJJIKAYALU

PREPARATION OF KAJJIKAYALU

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  1. Mix plain flour, 2 tbsp ghee, 1 pinch salt and enough water to make a fine tight dough. Cover with a clothe and keep a side until use.
  2. Mean while, grind the chickpeas/ putnala pappu to a course powder.
  3. Grind the cardamom to a fine powder.
  4. Roast the dry fruits with 1 tsp ghee until golden brown hue.
  5. In a wide bowl, place the prepared chickpeas pwd, cardamom pwd, grated dry coconut, roasted dry fruits and sugar and combine well. Keep aside.
  6. Divide the dough into lemon sized balls.
  7. Roll each ball into a thin puri.
  8. Spread a table spoon of filling mixture in the center, fold it into half, press the ends firmly with finger tips (as shown in the figure). keep them over the paper.
  9. Then heat oil in a deep frying pan.
  10. Deep fry the prepared, stuffed kajjikayalu into the hot oil until golden brown color.

    KAJJIKAYALU (with putnala pappu)

    KAJJIKAYALU (with putnala pappu)

Once cool, store in an airtight container.

SABITHA..

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