PAPPULA KAJJIKAYALU (Rayalaseema Style)

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Preparation Time : 30 minutes

Know about the Recipe : 

How many of you remember "Kajjikayalu"...! Oh... great... gone back to your childhood..!! Yes.. this is an old, traditional Telugu Recipe cooked for festivals. I remember my grandma used to make this yummy sweet in our home and after coming back from school, she used to give us one Kajjikaya daily as a snack.

In this festive season, we all feel to taste some yummy, delicious sweet at home that brings out a child in us. So, today I am presenting this traditional, simple, easy to make sweet "Pappula Kajjikayalu" recipe in Rayalaseema style. Also called as "Garjalu" in Telangana region. Usually there are different kinds stuffing mixtures in use. But here I am using "Roasted Chana Dal (Pappulu)" mixture that is used only Rayalaseema area. 

Checkout the complete recipe and tryout this traditional sweet treat today. So, let us all go back to our grandma's kitchen and truly, every bite brings you a sweet happiness. Enjoy...!!!

INGREDIENTS & METHOD OF PREPARATION :

For Dough :

1/2 cup Maida

1 Pinch Salt

1/2 spoon Oil

Water

• In a bowl, add maida, salt, oil and mix well with water to make a tough dough. Keep this dough aside for 10 minutes.

For Stuffing Mixture :

1/2 cup Roasted Chana (Pappulu / Putnalu)

1 Ilaichi

1/4 cup Sugar

1 spoon Grated Coconut

• In a mixie, add roasted chana, ilaichi, sugar and grind to a fine powder. Add a spoon grated coconut to this mixture and mix well again. 

Making of Kajjikayalu :

1) Take the dough, apply little oil to your palm and kneed the dough well. 

2) Cut the dough 5 equal pieces and make balls.

3) Roll each ball of dough into a very thin puri.

4) Keep this in your hand, add the stuffing mixture.

5) Apply water to the edges of the puri and close the stuffed puri.

6) Press the edges completely, so that mixture should not comeout while deep frying.

7) Kajjikayalu are ready to deep fry.

8) Heat oil in a Kadai.

9) Deep fry all the Kajjikayalu, stir occasionally.

10) Take out and serve delicious, sweet "Pappula Kajjikayalu"

Tips :

1) The puri you roll must be very thin. 
2) Press the Kajjikaya tightly after adding stuffing to avoid leakages and breakages. 
3) Check once again before frying them.