Ingredients
Method
For the covering:
- In a wide bowl. add the flour, semolina, salt and ghee. Mix it well with fingers until it forms a crumbly texture. Add little water and mix it to a dough. Keep it covered with a damp cloth for 30 minutes.
For the filling:
- Roast the roasted gram for two minutes, put it aside to cool.
- Roast the desiccated coconut for sometime, put it aside.
- Roast the poppy seeds until it is golden in colour.
- Grind the roasted gram and cardamom together.
- Put it in a wide bowl, add the other ingredients and mix it well. This is the stuffing
To make karchikayi
- Take a small ball of the dough, roll it into a puri.
- Put it on the mould, add two teaspoon of the filling, apply a little water and close the other side over it.
- Slowly remove it and keep it aside covered with a damp cloth, make a few more.
- Heat oil in a pan, once it is hot, put two filled karchikayi into it and deep fry on a low to medium flame until golden in colour. Keep tossing them in between.
- Once it is done, remove on a plate with tissue paper. Repeat for the others.
- When cool, store in an air tight container.