Sajjappa Recipe (Stuffed Sweetened Coconut Pastry)

Step 1: Make the DoughTo prepare Sajjappa Recipe (Fried Sweetened Coconut Pastry), prepare the dough

Step 2: In a wide bowl take maida, fine rava, ghee and salt

Step 3: Mix nicely with the tips of your fingers

Step 4: It will become like breadcrumb

Step 5: Next add enough water to make a soft dough like chapathi dough

Step 6: The dough has to be little loose than poori dough but not too soft

Step 7: Cover it with a wet cloth and keep it aside for 1-2 hours

Step 8: Make the StuffingIn a shallow fry pan, dry roast poppy seeds for 1-2 minutes till they are aromatic

Step 9: Dry roast chiroti rava for 1-2 mins

Step 10: Take a kadai

Step 11: Add jaggery

Step 12: When it melts a little, add grated coconut and desiccated coconut powder

Step 13: Mix well

Step 14: Cook till it becomes little dry and all the moisture evaporates

Step 15: Add cardamom powder, roasted rava and khus khus

Step 16: Mix everything well

Step 17: Allow the prepared stuffing to cool

Step 18: To fry sajjappaKnead the dough well again to make the it soft and pliable

Step 19: Divide the balls to small lemon sized balls

Step 20: Take a deep kadai and heat enough oil to deep fry

Step 21: Take a lemon size ball and flatten it into a disc using hand or rolling pin

Step 22: Keep little coconut stuffing (hoorna ) in the middle

Step 23: Close all sides with the extra dough (as we do for paratha)

Step 24: Roll gently into a small poori

Step 25: Make sure the stuffing does not ooze out

Step 26: Deep fry in oil, on a medium heat, till the outer covering is golden brown and crispy

Step 27: Remove onto a paper napkin to remove excess oil

Step 28: Continue the process with the remaining dough

Step 29: Crispy Sajjappa recipe is ready to enjoy

Step 30: Store them in an airtight container after it cools and you can store them for 10-15 days