Sooji Halwa Recipe | Suji Halwa | Rava Sheera Recipe

Sooji halwa recipe with step by step photos.Sooji halwa is one of the most easiest desserts which can be prepared in no time and makes an excellent dessert or a simple sweet or prashad.South Indians make Rava Kesari which is similar to sooji halwa with added kesar color where as sooji halwa is commonly prepared in the other parts of the country.Sooji halwa is usually prepared along with puri and dry black chickpeas on the eighth day(Ashtami) during Navaratri in north India and is prepared for any festivals like Ganesh chaturthi,Navaratri etc.

I am posting a basic version of Sooji halwa, there are no hard and fast rules for preparing this halwa, the recipe I am posting has just right sweetness the way my family prefers but you can increase the sugar and ghee quantities according to your requirements.Sometimes I add fresh fruits like apple,banana,mango,pineapple to the sooji halwa to make it in different flavors.

If you want to make the sooji halwa rich add milk or a mix of milk and water in the ratio as mentioned and proceed with the same recipe.The addition of nuts again is individual choice,I even add roasted almonds along with cashewnuts and raisins which adds a nice bite to the halwa.I sometimes add saffron to the halwa instead of cardamom powder.If you are preparing the halwa for prashad you can add a pinch of edible camphor which gives a divine taste to the halwa.I prefer to make sooji halwa rather than Rava kesari as I am against the usage of synthetic colors in our regular food.

Check out other halwa recipes in my blog:

• Carrot Halwa | Gajar ka Halwa
• Carrot-Beetroot Halwa using Condensed milk
• Kasi Halwa | Ashgourd Halwa
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 
• Pineapple Kesari | Pineapple Sheera
• Semiya Kesari 

Here is how to make sooji halwa recipe with step by step photos.

Sooji Halwa | Rava Sheera Recipe:

Serves 2-3

Prep time: NIL | Cooking time: 20 mins | Total time: 20 mins

Cuisine: Indian | Category: Dessert

Ingredients:

1/2 cup Sooji/Rava

1/3 cup Sugar

3-4 tbsp Ghee+ 1 tbsp Ghee

1 1/4 cups Water

1/2 tsp Cardamom powder

7-8 Cashew nuts,chopped

2 tbsp Raisins

Method:

• Heat ghee in a thick bottomed kadai and add cashewnuts and fry them until they turn light brown in color and remove them and then add raisins and fry them until they swell up and remove them and keep aside.
• In the remaining ghee add rava and roast it on low flame until you get nice aroma from it.

• Meanwhile boil water in another container and pour this water in the roasted sooji and keep stirring it continuously and let it cook until done.You can even boil the sugar in the water and add it to the roasted sooji and mix.

• Add sugar to it and cook further,initially the mixture will become watery.Let it cook further until it is done.

• Add cardamom powder, fried cashew nuts,raisins and 1 tbsp ghee and mix it nicely.
• Cover it and leave it for a while.

Serve it hot/warm or at room temperature.

Notes:

1. This is mildly sweet,if you want it more sweeter add 1-2 tbsp of sugar to it.
2. The addition of ghee at the end will keep the halwa soft and does not harden after it sits for a while too.
3. You can prepare it in complete milk or mix of milk and water using the same ratio as mentioned.
4. You can increase the water to 11/2 cups for a soft halwa.
5. You can even add roasted almonds,chopped figs in the halwa for a richer taste.Instead of cardamom powder you can add saffron soaked in hot milk which gives a nice flavor and color to the halwa.
6. You can prepare various fruit based halwas like banana halwa by addding chopped banana at the end and cook for a minute or by adding chopped mangoes to make mango halwa.You can add finely chopped apple pieces,pineapple pieces while boiling the water and proceed with the same recipe for apple halwa and pineapple halwa.

Technorati Tags: sooji halwa recipe,rava halwa,rava sheera,suji halwa recipe,festival sweets recipes,easy halwa recipes,sooji recipes,rawa halwa,navaratri recipes,ganesh chaturthi recipes

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Instant Sooji Appe | Instant Rava Paniyaram Recipe | Rava Appe

Instant sooji appe recipe with step by step photos.It is always a difficult task for me to plan the breakfast as I decide what to prepare the stuff instantly most of the times rather than planning it in advance and only on weekends I plan my breakfast menu the previous night.My weekend breakfasts are elaborate where as on weekdays it would be a quick fix or easy breakfast options.Appey or Paddu or Paniyaram or Gunta Ponganalu or Gunta Punugulu is one of the favorite breakfasts for me.We usually make Gunta ponganalu with left over Idli/dosa batter or avalakki paddu or instant oats paniyaram or this instant sooji appey.

Sooji appey does not need any fermentation and can be prepared instantly with the easily available ingredients at home.This recipe is very similar to my oats paniyaram recipe just that I do not add oats to it.
Check out other appey recipes -  Gunta ponganalu with left over Idli/dosa batter, avalakki paddu ,instant oats paniyaram.

Here is how to make instant rava paniyaram with step by step photos:
Instant Rava Paniyaram | Sooji Appe | Rava Appey Recipe:
Serves 2
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins+ standing time
Cuisine: South Indian | Category: Breakfast/Tiffin

Ingredients:

1 cup Sooji/Rava

1/2 cup sour Curd

1 big Onion,finely chopped
1 Carrot,grated
1/4 cup grated fresh Coconut

3 tbsp chopped Coriander

2-3 tbsp chopped Curry leaves

1.5 tsp Green Chili paste

1/2 tsp Cumin seeds

1 tsp Eno/Fruit salt

1/4 tsp Cooking Soda

Salt to taste

Method:

• Dry roast sooji lightly and do not roast much.
• Beat curd well and add it to a big bowl add sooji and mix well.Add enough water to it to get the consistency of dosa batter.

• Add salt and cooking soda to the mixed batter and leave it aside for 1 hr.You should leave it at least for 20 mins aside.
• Add finely chopped onions, grated carrot,grated coconut,coriander, curry leaves along with green chilli paste,cumin seeds and mix well.

• Check the consistency of batter,it might become thick as the sooji absorbs water when it is soaked.Add extra required water to it to get the dosa batter consistency.

• Just before making paniyaram add eno to the batter and mix well.

• Heat the paniyaram/gunta panganalu pan/Aebliskever pan and add 1/2 tsp of oil in each impression.When it is piping hot keep the flame on LOW and pour the batter using a table spoon until it covers 3/4 th and pour some more oil over it and cover it with a lid.Let it roast on low-medium flame until golden brown in color.

• When you see the edges turning golden in color use a sharp knife and run it around the edges of  each paniyaram and turn them to the other side and roast until golden brown on both the sides.

Serve it hot with Coconut chutney or Mint-coriander chutney or peanut chutney.

Notes:

1. You can add blanched corn to the batter and make paniyaram.
2. Make sure that you use sour curd to make this.
3. You can refrigerate the batter and use it on next day as well.Add eno to the batter before using it.
4. If you do not have eno you can use only cooking soda in the recipe.

Technorati Tags: instant rava paniyaram recipe,rava paniyaram,sooji appey,rava appe,paddu recipe,breakfast recipes,tea time snacks,evening snacks

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Rava and Coconut Burfi | Sooji Coconut Burfi | Easy Burfi Recipes

My mom prepares various burfi varieties like Coconut Burfi, 7 Cups Burfi , Dry fruit Burfi etc very nicely and I  must say that her Coconut Burfi is the best, it just melts in the mouth. Last time when I was in Bengaluru she had prepared this quick burfi when I asked for a different burfi variety.Though her preparation process is slightly different I modified it a bit and posting it for an easier version.

She usually prepares this burfi when she prepares fresh khoya at home, at the last stage of khoya formation she adds the sooji and dry coconut mixture to the khoya and is cooked together by adding sugar and ghee until the mixture leaves the edges of the pan.But she has suggested to post this variation as its easy to prepare.One can adapt the recipe based on their requirement.I would say the version which I am posting tastes almost a richer version of Rava Ladoo as the ingredients used in this burfi are more or less similar to what we use in rava ladoo.But this is an easy version when preparing in large quantity as it involves just mixing until the mixture comes together and later it is set like a burfi and cut into pieces where as in rava ladoo we need to prepare each ladoo by hand and is bit time consuming.

Check out other sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Gulab Jamun recipe using milk powder
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Moong Dal Ladoo | Pesara Sunnunda

Rava and Coconut Burfi | Sooji-Coconut Burfi Recipe:

Yields: 9-12 burfis

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Indian | Category: Sweets

Ingredients:

1 cup grated fresh Coconut

1 cup fine Rawa/Sooji

1/2 cup powdered Cashew nuts or 1/2 cup Khoya/Mawa

1/2 cup Milk

2 cups Sugar

1/2 cup Ghee

1/2 tsp Cardamom powder

Almonds,Cashewnuts, Pistachios slivers, for the topping

few Saffron strands

Method:

• Grease a tray(with an edge) with ghee and keep it ready.
• Dry roast rava until you get nice aroma and keep it aside. Slight roast grated fresh coconut and mix it with rava.Let the mixture cool completely.
• Dry roast 1/2 cup of cashew nuts until they turn slightly crisp and grind in whipper mode to get a fine powder.
• Mix all the ingredients - rava, coconut,cashewnuts(or khoya),milk and sugar with 1/4 cup ghee in a heavy kadai stirring constantly till it becomes like a ball.
• Add rest of the ghee and stir till it leaves the sides of the kadai.
• Pour on a greased rectangular tray(with the edges) and sprinkle the dry fruit slivers and saffron strands on top of it and level the top portion gently with a spatula to get an even look, leave it for 15-20 mins.Cut into pieces when it is still warm.

Remove the pieces carefully and store it in an airtight container.

Notes:

1. You can reduce the quantity of ghee to 1/4 cup and increase the quantity of milk to 3/4th cup.
2. The addition of khoya or cashewnut powder adds richness to the burfi , but you can avoid it and make it simple.But you need to reduce the quantity of sugar accordingly.
3. If you want you can even grated dry coconut or dessicated coconut instead of fresh coconut.In that case add khoya instead of cashewnut powder for better texture and taste.

Check out various Diwali Sweets Recipes here.

If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: rava coconut burfi, sooji coconut burfi, sooji nariyal burfi, rava burfi, easy burfi recipes ,diwali sweets, easy diwali sweets

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Pulusu Upma | Tamarind Upma | Pulusu Pindi

When it comes to breakfast,we prepare lot of varieties and there are so many recipes which are just common to our community. I have posted many of our community special recipes and today's post is also one among them. 'Pulusu Upma' is basically Tamarind upma which quite tangy,sweet and spicy and tastes much different when compared to regular upma as we use a combination of ingredients like tamarind,jaggery and sambar powder to get the balanced taste in this upma.Also, the usage of rice rava in this upma makes the texture different compared to regular upma.It is known as 'Pulusu pindi' in Andhra and it is slightly different from our version.I prefer this Pulusu Upma over the regular Sooji Upma any day because of its distinct taste,you can try this tangy Tamarind upma sometime for a different breakfast recipe.

Check out more breakfast recipes of our Community style:

• Billa Kudumulu/Rice Rava Tikkis
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Vadappam(Riceflour Poori) and Chintaku Palya
• Mosaru Kodubale/Curd Kodbale

Pulusu Upma | Pulusu Pindi Recipe:

Serves 2 | Author: Prathibha

Prep time:10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Andhra | Category: Breakfast

Ingredients:

1 cup fine Rice Rava(see notes for how to prepare it at home)

15-20 Shallots or 2 large Onions

2-3 Green chillies,slit

3 cups Water

2 tbsp chopped fresh Coriander

1/2 tsp Turmeric powder(optional)

1/4 cup Groundnuts

1 large lemon sized Tamarind

1 tbsp Sambar Powder- Karnataka style

2-3 tbsp Jaggery

a sprig of Curry leaves

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2-3 tbsp Oil

Salt to taste

1  tbsp Ghee

Method:

• Dry roast rice rawa in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.
• Soak tamarind in 1/2 cup of water for half an hour and extract pulp from it.
• Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.
• Add ground nuts  fry until they turn little red in color and add chana dal and urad dal and fry until they turn golden brown.
• Add slit green chillies,curry leaves and fry them until they wilt.
• Add shallots or sliced onions and fry them until they are pink in color.
• Add tamarind pulp extracted and 3 cups of water (1c rawa:3c water) to it.
• Add turmeric powder,sambar powder,salt and jaggery to it and let it boil.
• Add roasted rava to it with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.
• Once everything is mixed,keep the lid on and cook it on low flame for 8-10 mins.Switch off the flame.
• Add ghee and coriander to it and mix well.
• Cover it and let it sit for 4-5 mins before you serve.

Serve it hot with some boondi/chips/cucumber.

Notes:

1. To prepare Rice rawa: Clean and Soak the rice for some time and drain it completely and spread over a cloth so that it will drain off excess water.Coarsely grind the pound mixture in a mixer and then sieve it(do it in whipper mode).Use the rawa which is in sieve and the flour that it is sieved can be used for dosa's or regular rice flour.
2. This upma is sour,sweet and spicy at the same time so adjust the seasoning as per your taste.
3. We prepare another version called 'Pulusu Biyyam' where the roasted rava is replaced with roasted rice but the rest of the procedure is similar.
4. I highly recommend to use shallots for this recipe, if you do no have you can use thickly sliced onions instead.

             

Check out other Upma recipes in my blog:

• Avarekalu Akki Tari Uppittu | Rice Rava Upma with Flat Beans
• Godhuma Rava Upma/Lapsi Rava Upma
• Idli Upma - using left over Idlis 
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Kharabath..Bramhins Coffee Bar Style
• Sooji Upma/Upittu/Rawa Upma
• Masala Upma
• Rava (Biyyapurava) Pulihora | Pindi Pulihora
• Rava Vangibath

Technorati Tags: pulusu upma recipe, pulusu pindi recipe, andhra pulusu pindi recipe, vysyas recipes, breakfast recipes, upma varieties, tamarind upma recipe

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Instant Oats Paniyaram | Indian Oats Recipes

'Paniyaram' which is also called as 'Paddu' or 'Gunta Ponganalu' is a very common breakfast variety at my place. I usually make it at least once when I prepare dosa batter. When the dosa batter turns sour, it is ideal to use it to make paniyaram.Today, I am posting a variation of Paniyaram which is an instant variety using Oats which makes it healthy too.Oats can be used in most south Indian varieties. I have already posted recipes such as Instant Oats Idli,Instant Oats Uthappam and Instant Oats Dosa.Try this healthy and instant Oats Paniyaram recipe. It is very delicious. Would highly recommend it.

Check out other versions of paniyaram here.

• Paniyaram | Paddu | Guntaponganalu
• Avalakki Paddu | Atukula Guntaponganalu

Instant Oats Paniyaram | Oats Paddu Recipe:

(Serves 3-4)

Ingredients:

1 cup Quick cooking Oats(Quaker/Saffola)

1 cup Sooji/Rava

1 cup sour Curd

3 tbsp Chana dal

1 big Onion,finely chopped

3 tbsp chopped Coriander

2-3 tbsp chopped Curry leaves

1 tbsp Green Chili paste

1 tsp Cumin seeds

1 tsp Eno/Fruit salt

1/4 tsp Cooking Soda

Salt to taste

Method:

• Soak chana dal in water for 1-2 hrs. Drain them.
• Dry roast oats and sooji separately until they start changing their color.Do not roast much.Cool them and grind them together in a mixer to a coarse powder.
• Beat curd well and add it to a big bowl add ground oats and sooji and mix well.Add enough water to it to get the consistency of dosa batter.
• Add salt and cooking soda to the mixed batter and leave it aside for 1 hr.You should leave it at least for 20 mins aside.

• Add finely chopped onions, coriander, curry leaves along with green chilli paste,cumin seeds, soaked chana dal and mix well.

• Check the consistency of batter,it might become thick as the sooji absorbs water when it is soaked.Add extra required water to it to get the dosa batter consistency.
• Just before making paniyaram add eno to the batter and mix well.
• Heat the paniyaram/gunta panganalu pan/Aebliskever pan and add 1/2 tsp of oil in each impression.When it is piping hot keep the flame on LOW and pour the batter using a table spoon until it covers 3/4 th and pour some more oil over it and cover it with a lid.Let it roast on low-medium flame until golden brown in color.

• When you see the edges turning golden in color use a sharp knife and run it around the edges of each paniyaram and turn them to the other side and roast until golden brown on both the sides.

Serve it hot with Coconut chutney or Mint-coriander chutney or peanut chutney.

Notes:

1. You can add grated carrots or blanched corn to the batter and make paniyaram.
2. Make sure that you use sour curd to make this.
3. You can refrigerate the batter and use it on next day as well.Add eno to the batter before using it.
4. If you do not have eno you can use only cooking soda in the recipe.

If you are interested check out other Oats recipes here:

• Oats Pakora
• Instant Oats Idli
• Instant Oats Dosa
• Instant Oats Uthappam
• Oats Kharabath
• Breakfast Oats Porridge
• Oats and Fruits Porridge/Breakfast Smoothie
• Oats BisiBeleBath/Oats Savory Porridge
• Oats Savory Porridge
• Oats Khara Pongal

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Spicy Palakayalu | Spicy Rice Flour balls | Easy Snacks

Recently, I received a big carton box of goodies which was sent to me by my Mom through one of my friends who had visited Bangalore.The box contained various powders, masalas, snacks, sweets which are all home made and also other small grocery items which I do not find in Mumbai.Though my Mom had already mentioned to me about the goodies she was sending, I was really excited to unpack the carton box to see the various goodies she had sent.Among all the stuff, Sago Murukku and these Spicy Palakayalu caught my attention when I opened the box .

My mom usually makes these Spicy Palakayalu to add them to Avarekalu mixture during their season.Though I am not a fan of the Avarekalu mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them, as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.Moms are the best,they know what we like and what we want.I think its time I head to the recipe,here you go!!

Spicy Palakayalu Recipe:

shelf life: 3-4 weeks

Ingredients:

1 1/2 cups Rice flour

1 cup fine Chiroti Rava(or regular sooji)

1/2 cup Maida

4 tbsp hot Oil

2-3 tbsp Sesame seeds

1 tbsp Red chili powder

Salt to taste

Oil,to deep fry

Method:

• Mix Rice flour,maida and chiroti rawa in a bowl.
• Add sesame seeds,red chili powder,hot oil and required amount of salt to the mix and mix well.
• Add water slowly and knead it into a slightly stiff dough.
• Leave it aside for 15-20 mins.
• Pinch a small portion of it and make into very tiny balls and arrange them on a kitchen napkin or on a plate.This process is bit time consuming to make in large portions.You can even roll the mixture into a 1/2 cm thickness thick chapati and use a knife or pizza cutter and cut them into very small diamonds.This saves lot of time.While rolling them into balls do not apply much pressure,if it is rolled too tight into a ball,there are chances that they might burst in oil.
• Meanwhile heat oil in a kadai for deep frying.Add the prepared balls(or diamonds) and deep fry them on low-medium flame until they are crisp and golden brown in color.Do not over load the kadai with more balls at once,deep fry them in small batches.
• Drain them in a kitchen napkin.

Store them in air-tight container.You can eat them as they are or you can also add them in various mixtures, Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.

Notes:

1. Chiroti rawa(very fine variety of rawa also called as Holige rawa) makes these balls very crisp and also have nice texture.If you do not get it you can use normal rava,just pulse it in mixer for a couple of times and use it in the recipe.
2. You can reduce the amount of chili powder in the recipe and make them plain.
3. The addition of sesame seeds adds extra taste to it,so you can increase the quantity if you want.
4. These spicy palakayalu can be added in various varieties of mixtures like Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.
5. In order to avoid them bursting in oil,do no roll them too tightly when rolling them into balls.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Sev | Kara Sev
• Spicy Palakayalu | Spicy Rice flour Balls
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

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Karjikai | Kajjikayalu | Karanji Recipe | Diwali Sweets

 As a kid I never used to like sweets and savories always used to win over sweets for me.There were still very few sweets like Karjikai, Rasgulla, Ariselu and few others which I used to eat with out any complaints as I used to feel them mildly sweet for my taste buds when compared to other sweets. But its quite different now and I actually started liking sweets and can eat most of the sweet varieties.

Navratri is finally over and I was successful with my nine day Navratri recipe marathon and I see many bloggers have already started posting the recipes for Diwali.This time even I wanted to post few recipes for Diwali which would be helpful to many of my readers and friends.This is my first recipe post for Diwali and you would see many more Diwali specials in my blog,so stay tuned and get ready to make a feast for this Diwali.

Karjikai or Karanji is a sweet which is usually prepared during Ganesh Chaturthi or Diwali.It is basically a thinly rolled chapati made up of maida which is stuffed with a sweet filling made up of fried gram and nuts and then shaped into a half moon using a mould and deep fried until the outer layer is crisp.As the sweetness does not over power in this one can easily gobble at least a couple of them at one go.This is my one of the favorite sweets and I hope you also like it and try for this Diwali.

Karjikai | Karanji | Kadubu | Sweet Samosa Recipe:

shelf life: up to 2 weeks & makes: roughly 15-18

Ingredients:

Oil,for deep frying

for outer covering:

1 heaped cup Maida

1/4 cup fine Rawa

a pinch of Salt

for filling:

1/2 cup Fried gram(chutney dal) powder

1/3 cup grated dry Coconut

1/2 cup + 3 tbsp powdered Sugar

1 tbsp Poppy seeds

3 tbsp Cashew nuts,finely chopped

1/4 tsp Cardamom powder

Method:

• Mix maida,rawa,salt with enough water to form a stiff dough.The dough should be like the consistency of puri dough.
• Cover it with a wet cloth and keep it aside for half an hour.
• Mean while mix all the ingredients for filling fried gram powder,grated dry coconut,powdered sugar,cardamom powder,poppy seeds and chopped cashew nuts nicely in a bowl and keep it aside.

• Now,knead the dough well again to make the dough soft and pliable.
• Meanwhile heat oil in a kadai for deep frying the karanjis. 
• Make small gooseberry sized balls with the dough and roll it out into very thin chapathis of 4"  dia.They should be very thin,so roll as thin as possible.You can sprinkle maida on the rolling board for easy rolling.
• Take the karanji mould and slightly grease the edges with little oil and place the rolled chapati on top of it.

• Place 1 tbsp of filling on one side of the partition and wet the edges slightly with water and close it and seal well.

• Remove the extra portion hanging out from the mould and keep them aside.Repeat the same process for the remaining dough.

• If you do not have karjikayi mould you can even take a sharp edged 3" steel lid and cut the chapati using it and then keep the filling inside and close it to the other side forming a half moon and take a fork and make the impressions around the corners or pinch the edges with your fingers or you can even pinch the edges and roll them inwards to form a beautiful pattern.See the image below for better understanding about how to shape them.

• Drop 2-3 at one time slowly in to the oil and fry them on reduced flame(low-medium) till crisp and golden in color.Try to pour the hot oil from the sides using the slotted spoon on top of the karanji which helps in puffing up nicely.

• Drain them using a slotted spoon to a kitchen napkin and let them cool completely.

Store them in an air tight container.They store good up to 2 weeks.

Notes:

1. The dough for the outer layer should be mixed stiff which makes the karanji crisp.
2. We generally made the outer layer dough with only chiroti rava(fine variety).You can even make it with all purpose flour or a mix of wheat flour and all purpose flour.
3. Various kind of fillings can be made like rawa-dry fruits filling,dry fruits filling,mawa filling which I would try to post sometime later.

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