Kapanya – Marathi Recipe

Instructions

• Heat up water in a pan and add gudh.
• Mix well and let the gudh melt. No need to make syrup.
• When gudh melts turn off the gas.
• Let the mixture cool down a little.
• Take wheat flour into a dish and add salt, fennel seeds, besan and mix well.
• You can use rice flour instead of besan if you want very crunchy kapani.
• Heat up oil really good and add it in the mixture.
• Mix the oil well with the flour.
• Add the jiggery mixture a little at a time and knead a little thick dough.
• The consistency of dough should be like puri dough.
• Transfer the dough into a bowl and rest it for about 15-20 minutes.
• Take the dough and knead it once more to make even.
• Take a ball of dough and roll it into chapatti.
• You can spread some poppy seeds on the rolling board before rolling chapatti.
• Poppy seeds are optional. You can skip them if you don’t like.
• The chapatti should neither too thick nor too thin.
• You can decide the thickness of the chapatti according to your choice.
• Cut the chapatti into diamond shape kapanya.
• Take the kapanya out into a dish.
• You can roast the chapatti like dashami if you don’t want to fry kapanya.
• Heat up oil on low to medium heat. Do not heat up oil much.
• Fry kapanya on low to medium heat only.
• If you fry kapanya on high then these will change color quickly and remain raw inside.
• Drop kapanya into hot oil.
• Fry kapanya stirring continuously until these get nice even reddish color from all sides.
• Take the kapanya out and transfer them into a dish.
• Kapanya are already.