Friday, November 6, 2015

Kajjikayalu - Festival Specials


For filling

Putnalu / roasted daliya – ¼ Kg
Jaggery – ¼ Kg
Coconut powder – ½ cup
Elachi powder – 1 tsp

For dough
All purpose flour – ½ kg
Curd – 3 tsp
Water to make dough
Oil to fry

                    In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil. 

Note: If you want add sugar instead of jaggery.