Karjikai / Ghujia / stuffed puri's

Servings : Makes around 30 ghujia's

Ingredients:

Content	Quantity	Comment
Maida/refined flour	1 cup + ½ cup	For gujiya’s + for dusting
Salt	¼ tsp
Water	As required	For kneading and greasing
Copra / dry coconut	1 cup	Grated
Oil	1 tbsp hot oil + for frying	For kneading
Sugar	¼ cup

Method:

Take a bowl. Seive the 1 cup maida. Add salt and oil and mix well. Pour water little by little and knead it to a soft dough like you do for roti's.

Set it aside covered for 5-10 minutes. Mix Copra and sugar in a bowl for the stuffing.

Check the dough after 10 minutes. If it is sticky, add a little flour and knead well. Your dough should be as shown.

Make small balls of size lesser than the size of puri balls. 

Roll the balls into thin puri's. Place a small portion of the stuffing in the middle of the puri. Grease the ends of the puri with a little water using your index finger. Fold the puri to half.

Heat oil in a kadai on medium flame. Fry the stuffed puri's till they turn golden brown and remove and drain aside.

Serve hot or cold.

Tip:

Add 2-3 tbsp of chiroti sooji for crispier puri's.