For the filling
100 gms `endu kobbari koru'/ grated dry coconut
75 gms jaggery / sugar (powdered)
8 to 10 cardomoms peeled and powdered
1 tsp khus khus
1 tsp poppy seeds
25 gms roasted cashew nuts
10 grms raisins
2 tbsps roasted groundnuts
Oil to fry
For Covering
150 gms maida
1 tsp ghee (neyyi)
Method:
- Add melted ghee to maida and mix well.
- Make dough of it adding enough water and leave it covered for an hour.
- Mix all the filling ingredients and set aside.
- Knead the dough and make it into small lime size balls.
- Roll them like `poories' - thin, flat and round.
- Place one and a half tablespoons of the prepared filling on the left side of the `poorie' and fold the other side over and press the ends together securely.
- You may cut the edge with the serrated edge of a knife or with the other end of a spoon to make it look decorative.
- Repeat the procedure till the filling is over.
- Heat oil in a thick pan / wok and fry two or three at a time till golden brown and remove.
- Stored in air tight containers they easily last for a couple of weeks.
Points To Remember
If the edge is not closed firmly, the kajji kaayi may break open while frying and the contents of the filling spill into the oil, thereby creating a mess. To secure the ends firmly dip your forefinger in water and run it lightly on the inner part of the poorie's edge before folding it together. Variation The filling can vary. In place of grated dry coconut roasted and powdered sesame seeds or `kova' may be used along with a blend of sliced cashew, almonds, dates, walnuts and raisins, all of which are quite delicious.