Ghujia / Stuffed puri / Karjikai (with puran filling)

Servings: 10-15 ghujia’s

Ingredients:

Content	Quantity	Comment
Wheat flour	1 cup
Chiroti sooji	2 tbsp
Coconut Hoorna	1 bowl
Water	To knead
Oil	1 tbsp hot oil + for frying	For kneading
Salt	A Pinch

Method:

Knead the wheat flour with salt and hot oil to a smooth dough. Divide the coconut hoorna into equal sized balls as shown in the picture. Divide the dough into equal sized balls. Roll into thin puri’s, place the hoorna in the center of the of the dough, fold the dough into half and fold the edges to cover the ghujia. Repeat the same with remaining dough and filling. Deep fry on medium flame in batches till golden brown and crisp. Drain.

Serve hot / cold.