Kutti Manda

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 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 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 maida dough and then spread in round shapes.

8. After three of them are done, arrange them as layers.

9. Paste a little filling in between 2^nd and 3^rd layers and spread it as a big chapatti.

10. Continue the process for 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 into samosa like structures and place a little filling inside.

14. Use a spoon for filling process and use its tip to press the filling towards inner side.

15. Fold the outer edge to completely cover the filling.

16. Mix maida with a little water and use this paste to firmly stick the edge.

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.