Putnala Pappu Kajjikayalu

Nutrition per serving

Ingredients

• Maida (all-purpose flour)1.5 cups
• Ghee3 tbsp + 1 tbsp for brushing
• Roasted chana dal (putnalu pappu)1/2 cup
• Grated jaggery1/2 cup
• Desiccated coconut1/3 cup
• Cardamom powder1/2 tsp
• Salta pinch

Method

1. Make the shell dough

   Rub 3 tbsp ghee and a pinch of salt into the maida with your fingertips until it looks like coarse breadcrumbs and holds when pressed. Add cold water a spoon at a time and knead into a firm, smooth dough. Cover and rest it for 20 minutes so it rolls thin without shrinking back.

2. Grind the filling

   Grind the roasted chana dal to a fine powder in a dry mixer jar. Pulse in the jaggery, coconut and cardamom just until it all looks like moist sand. Squeeze a little in your fist: it should hold together loosely. If it is too dry, add half a teaspoon of ghee.

3. Roll and fill

   Pinch off lime-sized balls and roll each into a thin 10 cm round. Place a heaped spoon of filling on one half, leaving a clean border. Wet the edge with a fingertip of water, fold over into a half-moon and press hard to seal.

4. Crimp the edge

   Crimp the sealed edge with a fork, or trim it with a fluted cutter for the classic look. A tight seal matters because a gap lets the hot air dry out the filling. Keep finished pieces under a damp cloth while you shape the rest.

5. Brush with ghee

   Melt the last spoon of ghee and brush it lightly over both sides of each kajjikaya. This thin coat is what turns the shell golden and crumbly. Lay them in the basket in one layer with a little space between each.

6. Air-fry until golden

   Air-fry at 170°C for 14 min, turning them once at the halfway mark so both sides colour evenly. They are done when the shell is pale gold and sounds crisp when tapped. Cool fully on a rack before storing, as the shell firms up as it cools.