Ingredients For Dough:

• 1 cup semolina / Fine sooji

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 1 1/2 tbsp ghee

• Water as required

Method:

Mix & make a stiff dough, cover & let the dough rest for an hour.

Ingredients For Stuffing:

• 3 tbsp poppy seeds

• 3 tbsp semolina / Fine sooji

• 1 1/4 cup jaggery

• 1 1/4 cup dry coconut

• 4 - 5 tbsp water

• 1/2 tsp cardamom powder 

• Oil for frying 

Method:

1. Heat the pan, dry roast poppy seeds & semolina / Fine sooji. Transfer and keep that aside.

2. In the same pan add jaggery and melt, then add coconut powder. Mix & cook.

3. Add water, cardamom powder, roasted poppy seeds & semolina. Mix well and let it cool down completely.

4. Knead the dough well again divide into lime sized balls and roll them out like regular puris. 

5. Place 1 1/2 tbsp coconut stuffing in the middle and close all sides. Roll gently into a small puri.

6. Heat the oil and deep fry sajjappa until golden brown on medium heat.

Note: 
Skip water if you are using fresh coconut. 
For more crispy sajjappas use only semolina / Fine sooji instead of all-purpose flour.