- 250 gms maida/all purpose flour+5tbsp. for dusting
- 4-5 tbsp oil
- water to knead the maida/flour
- salt to taste(2-3pinches)
- oil for deep frying
For the filling:
- 1/4 cup putnala pappu/roasted chick peas
- 1/4 cup Pallilu/Peanuts
- 1/4 cup copra(dry coconut powder)
- 1/4 cup nuvvulu(white)/white sesame seed
- 1/8 cup khus-khus/poppy seeds
- 1/2 cup sugar
- 3/4 cup jaggery(powdered)
- 1 tsp. cardamom powder
- Dry roast pallilu/peanuts keep them aside and fry the nuvvulu/sesame seed on low flame till they turn light brown in color allow them to cool and grind them to coarse powder and keep them aside.
- Then grind coconut, putnalu/fried chick peas, kus kus, sugar and jaggery to a coarse powder, now add the peanut and til powder, cardamom powder and mix well, if needed add little more sugar.
Method to make Kajjikayalu:
- Mix the maida with salt, oil and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls. Keep them aside covered for half an hour.
- Then roll each ball with the rolling pin into a thin puri, Spread this puri on the kajjikayala mould, fill it with 2tsp. of filling, wet your finger and run it along the edges of the puri on the mould, close the mould to the opposite end, press it firmly so that the filling does not come out during frying, remove the extra puri that's left outside the mould.
- Heat oil in a kadai, once the oil is hot enough drop 3-4 kajjikayalu and fry them on medium heat till golden brown, turn them carefully to the other side so that it cooks on all sides. Let them cool and store in air tight containers. Kajjikayalu can be stored for 3-4 weeks.