Preparation Time: 20 minutes 

Cook Time: 3-4 minutes per batch 
Makes : 45
To make the dough:
Maida/All purpose flour: 3 cups
Water: 200 ml
Butter : 1/4 cup or 4 tbsp
Salt : 1/2 tsp 
For Filling:
Bombai Rava/Sooji: 1 cup
Gasagasalu/poppy seeds: 1/4 cup 
Roasted peanuts: 1/4 cup 
Puffed Bengal gram/putnalu : 1/4 cup
Coconut powder: 1/2 cup
Jaggery: 1/2 cup 
Sugar : 1/2 cup
Elachi /cardamom: 5 powdered
Cashews : 1/4 cup
Ghee : 1 tsp 
Oil : for deep frying 
Take all the ingredients under the listing to make the dough, mix them well into a semi-soft dough and let it rest for 15 minutes.
Heat ghee in a pan and roast Sooji for 2 minutes. Take it out, put poppy seeds and roast then for 1 minute, add coconut to them and roast for another minute. Take everything out and mix all of them. Add sugar and cashews to the powder. 
Take roasted peanuts and putnalu in a blender and make a fine powder.
Add that to the Sooji mix, add jaggery and mix well. 
Take the dough, make small balls the size of a small lime. Roll them into round puri’s. 
Take the Puri, place it on Kajjikaya press, put a tbsp of Sooji mix, wet around to close with water. Close it the Kajjikaya.
Heat oil for deep frying and fry Kajjikayalu in medium heat for 3-4 minutes until they turn golden brown. 
These can be stored in an air tight container for 2 weeks.
Note: if you don’t have the Kajjikaya press, just fold it in half and press it with a fork on the edges.