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2 Jan 2014

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.

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