Sweet Samosa Recipe | Karjikai Recipe with Roasted Chana dal

Sweet Samosa Recipe | Karjikai Recipe with Roasted Chana dal - EverythingTraditional

Karjikai is made with various kinds of sweet filling - today I am showing a very simple and quick filling which is also very healthy one. Small puri's are filled with a mixture made with roasted chana dal and Jaggery to make this crunchy delight - Karjikai or sweet samosa 😋

Roasted Chana dal or roasted split gram / Chutney Kalle or Kalle Pappu in kannada, Puttanala pappulu in telugu, pottukadala in tamil

Roasted split gram is widely used for chutney's in South Indian homes, is rich in protein and when this is combined with iron rich Jaggery becomes best nutrient food for growing kids and I would say for any one who likes home made sweets. 

No roasting or need of stove  to make this filling, just take some roasted split gram, jaggery add in elaichi / cardamom for the flavor and blend it well in a mixer jar .. add some grated dry coconut or copra, thus we make the simple and easy filling in no time. you can also prepare this a day ahead to make these Karjikai. Even the dough can be prepared before hand on free time. 

This is deep fried sweet and can be stored for many days and serve as mid-meal snack or evening-snack or after-food crunch-munch for people like me... who wants to eat or munch something immediate after food 😏

Sweet Samosa Recipe | Karjikai Recipe with Roasted Chana dal Cuisine: Indian / South Indian Cook time: 20 minutes

Ingredients for Karjikai  For Filling Roasted Chana dal / Kadle Pappu  - 1 cup Jaggery - 1/2 cup  Grated dry coconut / copra - 1/4 cup Elaichi / Cardamom - 3 nos. For Dough Maida / all purpose flour - 1 cup Ghee / oil heated - 2 teaspoons Salt - a pinch For Deep fry  Oil

Instructions   Filling In a mixer jar - add roasted chana dal / kalle pappu, jaggery, elaichi/cardamom - blend this to powder , then add in grated copra / dry coconut and keep aside Dough Take maida and a pinch of salt and few spoons of warm oil or ghee and make a tight dough - as for puri. Karjikai / Sweet Samosa Take small balls of the dough and knead to small puri's - fill them with a the filling mixture and seal the ends well, so that they do not open up while frying. make all the karjikai's / sweet samosa's  Heat oil for deep fry and fry these prepared karjikai's to golden brown on both sides - fry them on medium heat.  Cool them before serving so that karjikai's become crispier

Note:

Add few teaspoons of Chiroti rava / fine samolina along with maida while making the dough, to get even more crunchy Karjikai's

Roll the puri's to thin sheets, as much as possible. If you make them thick, they turn out soft like puri's

Fry them in small batch of 2 or 3 so that the filling do not open up in oil

Adding warm oil or ghee to the dough gives a crispy and also stays crisp for many days

Store them in air tight box only after cooling 

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You might also like some of the simple and traditional recipes from my blog

Moolangi Pachadi 

Sukkinunde / Suguntlu / Boorelu 

Sihi Kumbalakai Palya

Nellikai chitranna 

Obbattu Saaru

Coconut Sweet chutney for Idli

Traditional Upsaaru Khara

 

Bassaru Recipe

Quick and Simple Peanut ladoo

Majjige Huli - quick to make 

Traditional simple and easy Sweet Puri

Kadlepuri Uppittu

Tomato Sambar for soft Akki Roti

Masala Akki Roti

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How to make Sweet Samosa Recipe | Karjikai Recipe with Roasted Chana dal with Step-by-step pictures

1. First make the dough as this needs to rest for at-least 15 minutes -  to make the dough take maida and a pinch of salt and few spoons of warm oil or ghee and make a tight dough - as for puri.

2. Make filling - in a mixer jar add roasted chana dal / kalle pappu, jaggery, elaichi/cardamom - blend this to powder , then add in grated copra / dry coconut and keep aside

3. Take small balls of the dough and knead to small puri's - fill them with a the filling mixture and seal the ends well, so that they do not open up while frying. make all the karjikai's / sweet samosa's 

4. Heat oil for deep fry and fry these prepared karjikai's to golden brown on both sides - fry them on medium heat. 

5. Cool them before serving so that karjikai's become crispier 

FAQ's 

What is difference between Kadubu and Karjikai?

Kadubu and Karjikai both have outer dough and inner fillings, kadubu's are steamed so they are soft, dough is made of rice flour and filling is ellu. groungnuts or coconut with jaggery, this cannot be stored even for next day whereas karjikai's are deep fried hence crispy, dough is made of maida and filling is dry, can be stored for many days.