Sanjeera | Sweet Kachori | Sweet Poori
The simplest definition of this tasty snack is to call it a sweet kachori. If the Biscuit-rotti ain’t sweet enough for you, do try this Sanjeera! It is a crispy puri with a sweet filling made of cashewnuts, peanuts, semolina and coconut.
These look similar to the biscuit rotti but with a yellow tinge to its appearance. The preparation and overall process is similar to the biscuit rotti. Only difference is in the filling which is sweet compared to the sweet & savoury filling of the Biscuit-rotti. It is a speciality sweet snack from Mangalore. Give it a try!
Sanjeera
Ingredients
For the Dough:
- 2 cups All purpose flour
- 2 tbsp Semolina
- ½ tsp Salt
- 2 tbsp Ghee, hot
- ½ tsp Turmeric powder
- ¾ cup Water, divided, Warm
- 1 tbsp Oil
For the Filling:
- ¼ cup Cashewnuts, roasted
- ¼ cup Peanuts, roasted
- 1 tbsp Ghee
- ¼ cup Semolina
- 1 tbsp Poppy seeds
- ⅓ cup Grated coconut
- ⅓ cup Sugar, granulated
- ¼ tsp Cardamom powder
For making Sanjeera:
- Vegetable oil, as needed (for deep frying)
Instructions
Making the dough:
- In a mixing bowl, mix together the flour, semolina and salt
- Add the ghee and mix well. Sprinkle the turmeric powder
- Add water little by little and knead until you get a soft pliable dough. Cover and rest the dough until the filling is ready
- Grease the dough with oil and let it rest for about 30 minutes
Making the filling:
- When the dough is resting, blitz the roasted cashew-nuts and peanuts in a mixie to form a coarse powder. Empty it onto a mixing bowl
- Next, heat some ghee in a pan and roast the semolina on a low flame for about 5 minutes until it turns aromatic. Do not let it burn. Take it off the flame and add it to the cashewnut-peanut powder
- In the same pan, roast the poppy seeds for about a minute. Add the coconut and roast it for about 3-4 mins until the coconut turns aromatic. Add this to the mixing bowl
- Add the sugar and cardomom powder to the mixing bowl and mix all the ingredients together and keep aside
Rolling the Sanjeera:
- Divide the rested dough into lemon sized balls
- Dust the rolling surface and roll out each ball to a palm sized circle
- Spoon a tablespoon of the filling to the center of the rolled dough
- Start bringing in the sides of the dough over the filling to overlap each other and cover the filling. Ensure the filling is well sealed with no holes or gaps in the dough
- Roll the sealed dough ball flat to about 5mm thick
Frying the Sanjeera:
- Heat oil to medium heat, for deep frying
- Fry the Sanjeera until it puffs up and blisters on both sides
- Drain on a kitchen towel to get rid of excess oil
- Enjoy hot and crispy Biscuit Rottis with masala chai
Notes
- Adding hot ghee to the flour is essential to get crispy Sanjeera
- Warm water aids in achieving a soft pliable dough which is important to ensure the dough-ball is perfectly sealed after filling
- To ensure a perfect seal, you can smear the edges of the rolled dough with water before folding it over the filling
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Loved the Sanjeera? Here are some more Mangalorean snacks to try
