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पारंपरिक महाराष्ट्रीयन कापण्या बनवण्यासाठी लागणारे साहित्य
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• खसखस
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मधुराज् रेसिपीचे नवीन पुस्तक घरपोच मागविण्यासाठी ९०७५४९६९७७ या नंबर व्हाट्सऍप मेसेज / कॉल करा.
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Kapnya is a traditional Maharashtrian recipe. These kapnya turn out nice and crispy. This is very easy and simple recipe. Generally, kapanya are made in Marathi month Ashadh. It is a tradition at many places in Maharashtra to make fried recipes in Ashadh. The tradition is known as ‘Ashadh Talan.’ It is a very healthy recipe as we are using wheat flour and gudh. It looks nice and taste fantastic. There are many variations in the process of making kapnya. Today I will show you the recipe that my granny used to follow. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
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
Method:
• Heat up a pan on medium heat and add water and gudh.
• Mix well and cook until gudh dissolves.
• When gudh dissolves, turn off the gas and let the mixture cool down.
• For dough mix wheat flour, besan, salt, fennel seeds and oil well together in a dish and strain the
gudh mixture into it.
• Mix well and knead dough. The dough should have semisoft consistency. If needed you can add
more wheat flour.
• Take small portion from the dough and roll it into chapati like we roll puri.
• Avoid use of dry flour while rolling the chapati.
• Sprinkle poppy seeds and roll it again so that the poppy seeds won’t fall off.
• Cut it into the shape and size you want.
• Heat up oil on medium heat and drop kapnya into it.
• 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.
• 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 roast it like dashami. Dashami remains
good for about 4-5 days.
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