Sanjeera is a crispy, sweet poori stuffed with coconut, rava, and sugar mixture. This is very popular in Mangaluru, South Kanara District.


Ingredients
For the outer cover
1.5 cups maida/ all-purpose flour
2 tbsps chiroti rava/fine semolina
3 tsp ghee or oil
Pinch of salt
1/2 tsp saffron color or turmeric powder
Oil for deep frying
For the stuffing you need
1.5 cups finely grated fresh coconut
5 tbsp sugar
3 tbsp Bombay rava/ upma rava
1/2 tsp ghee
2 tbsp finely chopped cashew nuts
1 tsp elaichi / cardamom powder
Procedure
Take one bowl, put maida, salt,chiroti rava oil, and saffron color and mix well.
Add little water and knead into a stiff dough. Apply little oil to the dough and cover it. Let it rest for 15- 20 mins.
In a pan put 1/2 tsp ghee, roast cashew nuts chopped, Bombay rava, and coconut gratings for 2-3 mins.
Add sugar and immediately turn off the flame. Add cardamom powder and mix it.
Divide the dough into small lemon size balls. Roll it into a poori, place around two tbsp of stuffing in the center and cover it with the dough carefully.
Roll it lightly into a thick poori
Heat oil, deep fry sanjeera on a medium flame till they turn a crisp and golden color.
Transfer it on tissue paper. Once they come to room temperature store in an airtight container.
You can store this for 3-4 days.
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