Recipe by
Total Time:
1 hour
Serves:30 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • Filling:
  • 1- Coconut (Grated)
  • 1/2 kg - Roasted Rava (medium coarse)
  • 3/4 kg - Jaggery (boil with one cup of water and then strain it)
  • Dough:
  • 4 cups - Maida
  • 1 cup - Chiroti Rava
  • 100 gm - Butter
  • A pinch of Salt
  • 50 gm - Powdered sugar

How to Make Sajjappa

  • Mix all the ingredients and cook them for a while, preferably in a non-stick vessel. Cook till the mixture is not too hard or soft.
  • Mix the ingredients for dough with lukewarm water. Knead into a nice, soft dough.
  • Pour some oil on to the dough, so as to cover it in oil.
  • On a plastic sheet, put a few drops of oil with your fingers (keep repeatedly dipping your fingers in oil).
  • Flatten the dough like puris.
  • Fill each puri with the filling and seal the ends of the puris (like when making stuffed parathas, etc.).
  • Once they are sealed well, roll them into the puri shape again.
  • Deep fry in oil/ghee on a low flame.
  • Fry each till the colour turns golden brown.
  • The sajjiappas are ready and very tasty.