Method of Preparation :
Sieve the flour, pour melted ghee and
knead to a smooth dough by adding enough water. Cover and leave it for an hour.
Mix all the ingredients for filling.
Make small lime size balls from the
dough. Roll them into thin pooris. Place 11/2 tsp of the prepared filling on one side of the poori and fold the other side
over and press the ends together firmly. Make sure that the edge is closed
firmly or the contents may spill off while frying.
Heat oil and fry kajjikayalu two or
three at a time till golden brown. Store in an air tight container. It may last
for a couple of weeks.
Note : Almonds, dates,
walnuts etc can be used for the filling. |
