Karachikai (Gilaganchi)

ingredients:

For Filling:
1 cup Semolina (Rava)
1/2 cup Grated Copra (Dry coconut)
1/2 cup powder Sugar
1/2 tsp Ilaichi powder
Few chopped dry fruits of your choice

For Dough:
3 cup Maida or plain flour
4 tbsp Ghee or hot oil
Salt to taste
Oil to fry
Curry puff mould

Method:
Mix maida oil and salt properly until oil incorporate with maida.

sprinkle water to make a stiff douh.

Rest the dough for 30 min.

Roast semolina in one spoon of oil until golden brown.

Dry roast copra lightly and fry dry fruits.

Mix all well and keep aside.

Take a small portion of dough, roll thin round sheet and put it on mould.
( can be done without  mould)

Put spoon or two of filling mixture in the centre and seal the edge.

Fry them in medium heat of oil until become crisp.

Store them in airtight container for many days.