Ingredients for Kutti Manda:
1. Maida – ½ kg
Salt – A little
Water – As required
2. Rava – 100 gm
3. Ghee – 3 big spoons
4. Cashews – 25 gms
Raisins – 25 gms
5. Sugar – 100 gm
Rose water – 2 small spoons
Cardamom powder – 1 small spoon
6. Vanaspati – 2 small spoons
Maida – 2 small spoons
7. Oil – For frying
How to prepare Kutti Manda?
1. Knead thick dough from maida by adding salt and water.
2. Dry fry semolina till a pleasant aroma comes out.
3. Heat ghee and fry raisins and cashews.
4. When it cools a little bit, add to the fried semolina.
5. Add ingredients no: 5 to it and mix the contents well.
6. Add Vanaspati and maida (listed as 6) and mix well till it turns paste-like.
7. Make 5 or 6 balls from the maida dough and then spread into round shapes.
8. After three of them are done, arrange them as layers.
9. Paste a little filling in between the 2nd and 3rd layers and spread it as a big chapatti.
10. Continue the process for the remaining maida dough.
11. Heat a pan and cook both sides of each of them. Flip both sides twice to cook well.
12. Separate each chapatti into three and then cut each part into two.
13. Take each piece and fold it into a samosa-like structure, and place a little filling inside.
14. Use a spoon for the filling process and use its tip to press the filling towards the inner side.
15. Fold the outer edge and completely wrap the filling.
16. Mix maida with a little water and use this paste to firmly stick the edges.
17. Heat oil and deep fry these samosa-like structures till they turn golden brown.
18. You can fry 2 or three Kutti Manda at a time.
19. Drain off excess oil and allow to cool.
20. You can store them in air-tight containers for 6 months.
Courtesy: Vanitha Magazine August 1-14, 2015
Read a few more Rava (Semolina) recipes here. Here is the page link. Click on the images in the gallery to read.
Recent Comments