Traditional Maharashtrian Kapnya

Traditional Maharashtrian Kapnya

Kapnya is a traditional Maharashtrian recipe. Generally, kapanya are made in Marathi month Ashadh. It is a tradition at many places in Maharashtra to make fried recipes in Ashadh. This tradition is known as ‘Ashadh Talan.’ There are many variations in the process of making kapnya. Today I will show you the recipe that I have learnt from my granny. This is very easy and simple recipe. It is a very healthy recipe as we are using wheat flour and gudh. It looks nice and taste fantastic. This turns out nice and crispy. It can be a good tea time or evening snack option. You also can pack these for your kids’ short break lunch box.

There are many different Ashadh special recipes. We have seen quite a few of them. Satorya, telchi, tikhat purya, gharya, gharge these are the recipes made in Ashadh. Bit kapnya is quiet popular among them.

Recommended Recipes

1. Traditional, Authentic Crispy Telchi – Marathi Recipe
2. Kapanya – Marathi Recipe
3. Crunchy, Crispy Mathari Roll – Marathi Recipe
4. Satorya – Marathi Recipe
5. Tikhat Puri – Marathi Recipe

Some Interesting facts about Traditional Maharashtrian Kapnya :-

This is a very easy and simple recipe. It doesn’t need lot many fancy ingredients. You can make it from the ingredients those are readily available in your pantry. These have shelf life of about 15 days. So you can store them. We already have seen Nagar special Kapnya recipe. This is yet another delicious addition to your list.

Traditional Maharashtrian Kapnya

Print Recipe

Serves: 4 People Preparation Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 1/2 cup Water
• 1/2 cup Gudh
• 2 1/2 cups Wheat flour
• 2 tsp Besan
• Pinch of Salt
• 1 tsp Fennel seeds
• 1 tsp Oil
• Poppy seeds
• Oil for frying

Instructions

Step 1: Heat up a pan on medium heat and add water and gudh.

Step 2: Mix well and cook until gudh dissolves.

Step 3: When gudh dissolves, turn off the gas and let the mixture cool down.

Step 4: For dough mix wheat flour, besan, salt, fennel seeds and oil well together in a dish and strain the gudh mixture into it.

Step 5: Mix well and knead dough. The dough should have semisoft consistency. If needed you can add more wheat flour.

Step 6: Take small portion from the dough and roll it into chapati like we roll puri.

Step 7: Sprinkle poppy seeds and roll it again so that the poppy seeds won’t fall off.

Step 8: Cut it into the shape and size you want.

Step 9: Heat up oil on medium heat and drop kapnya into it.

Step 10: Fry kapnya well from both sides until they get nice golden color and take them out, drain excess oil and transfer them on a wire rack. Kapnya are ready.

 

Notes

• Avoid use of dry flour while rolling the chapati.
• When the kapnya cool down completely you can store them in an airtight container. These have shelf life of about 3-4 weeks.
• If you don’t want to fry the kapnya them you can make roll a chapati and roast it like dashami. Dashami remains good for about 4-5 dayss.

Recipe Video

Servings

This is a traditional Maharashtrian recipe. These kapnya are made in many households in Maharashtra in the month of Ashadh. You can have it as it is or serve with a hot cup of masala chai.