Mix Maida / all-purpose flour and salt in a bowl, add water little by little to make soft dough like chapathi dough. Coat the dough with little oil . Keep it a side for 15 mins.
Dry roast the sesame seeds on medium low flame, allow them to cool. Coarsely grind the sesame seeds.
In a bowl add sesame seeds powder, sugar, grated dry coconut, cardamom powder and mix well.
Make small balls (small lemom size) with the dough, and roll them into a thin puris.
Add around 1.5 teaspoon of sesame seeds mixture in the middle of puri.
Wet your finger and run it along the edges of the puri with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle (half-moon) shaped kajjikaya/ garjalu. Press the ends firmly so that the filling doesn't come out during the deep frying process.
Now cut on the edges with the help of kajjikayala spoon to make a design or twist the edges around the kajjikaya. nn 10. Repeat the same with rest of the dough
Deep fry them on both sides till they become light brown on both sides. These take very little time to fry.
Tastes very good and is considered healthy during winter season because of the sesame seeds. Makes around 22 pieces.
