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250 g -
300 g -
1/2 tsp - baking soda
1/2 cup - water
1/2 tsp -
120 g -
Oil for deep frying
How to Make Kajaa puri
Mixed rice flour and butter to make a paste.
Mix maida with butter and baking powder.
Slowly, add water and knead to make a pliable dough.
It should be soft and not stiff.
Knead till you get a smooth texture; cover and keep aside for an hour.
After an hour make small balls of the dough.
Roll out each ball into very thin chapattis and spread the rice-butter paste on each of them.
Put each one above the other then roll them together like a mat.
Cut the roll into one-inch pieces and press each piece down into a thin poori.
Make pooris with the entire roll.
Making sugar syrup:
In a pan add water and sugar and let it boil to a one string consistency.
Heat oil in the pan and fry the pooris until they are golden in colour.
Put the pooris in the syrup and let the puris absorb the syrup for a while.
Remove and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.