Sajjappa Recipe (Stuffed Sweetened Coconut Pastry)

Ingredients

1/2 cup All Purpose Flour (Maida),1 cup Chiroti Rava,1 tablespoon Ghee,1/2 teaspoon Salt,1 cup Fresh coconut – grated,1 cup Dessicated Coconut,1-1/2 cups Jaggery – (adjust),2 tablespoons Poppy seeds – or khus khus,3 tablespoons Chiroti Rava,1 teaspoon Cardamom Powder (Elaichi),Sunflower Oil – to deep fry

Instructions

1. Make the DoughTo prepare Sajjappa Recipe (Fried Sweetened Coconut Pastry), prepare the dough. In a wide bowl take maida, fine rava, ghee and salt.Mix nicely with the tips of your fingers.It will become like breadcrumb.Next add enough water to make a soft dough like chapathi dough. The dough has to be little loose than poori dough but not too soft.Cover it with a wet cloth and keep it aside for 1-2 hours.Make the StuffingIn a shallow fry pan, dry roast poppy seeds for 1-2 minutes till they are aromatic. Dry roast chiroti rava for 1-2 mins.Take a kadai. Add jaggery. When it melts a little, add grated coconut and desiccated coconut powder. Mix well .Cook till it becomes little dry and all the moisture evaporates. Add cardamom powder, roasted rava and khus khus. Mix everything well. Allow the prepared stuffing to cool.To fry sajjappaKnead the dough well again to make the it soft and pliable. Divide the balls to small lemon sized balls.Take a deep kadai and heat enough oil to deep fry.Take a lemon size ball and flatten it into a disc using hand or rolling pin . Keep little coconut stuffing (hoorna ) in the middle .Close all sides with the extra dough (as we do for paratha) .Roll gently into a small poori. Make sure the stuffing does not ooze out.Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy. Remove onto a paper napkin to remove excess oil. Continue the process with the remaining dough.Crispy Sajjappa recipe is ready to enjoy. Store them in an airtight container after it cools and you can store them for 10-15 days.

Recipe Details