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Corn Sajjapa, Kannada Maida Puri Stuffed with Corn

 

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This is a stuffing of corn in maida based puri and is to be deep fried.If it is deep fried in ghee it tastes excellent,if sufficient ghee is not available at home one can use refined oil for deep frying.These type of puris are called sajjappas in kannada.

Corn Sajjapa, Kannada Maida Puri Stuffed with Corn recipe - How to make Corn Sajjapa, Kannada Maida Puri Stuffed with Corn

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Puris

Preparation Time:    Cooking Time:    Total Time:    Makes 8 to 10 serving

Ingredients


For The Stuffing
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup grated fresh coconut
1/2 cup dates (khajur)
1/2 cup sugar
1/2 tsp cardamom (elaichi) powder
1 tbsp cashewnuts (kaju)

For The Dough
1 1/2 cups plain flour (maida)
1/2 tsp ghee
water for binding dough

Other Ingredients
 oil to grease plastic sheets
ghee for deep frying

Method
For the stuffing
    For the stuffing
  1. Take a mixer jar and put all the ingredients except dates pieces and cardamom powder and grind to a fine paste.
  2. Heat a kadhai and put this paste and fry till it leaves the vessel and forms a ball.
  3. Lastly add cashewnuts pieces and cardamom powder and mix well and keep this stuffing aside.
  4. Divide this stuffing to 10 equal parts and make balls of it and keep aside

For the dough
    For the dough
  1. Put the plain flour,ghee and water and bind a little softer dough.
  2. Wrap the dough with a wet muslin cloth and keep aside for 10 minutes.
  3. After 10 minutes the dough will be elastic.

For the sajjappas
    For the sajjappas
  1. Take this dough and make balls of lemon size.
  2. Flatten it with the help of greased fingers on a greased (with oil) plastic sheet.
  3. Now place the stuffing on it and close from all sides and tap it on the same plastic sheet to give a puri shape.
  4. Puris should be 1/2 cm thick. Similarly make more such puris.
  5. Deep fry these puris in hot ghee till golden brown and serve.
  6. These type of puris can be stored for 15-20 days.

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