Panasa thonalu is a traditional sweet made in andhra during festivals.The dough is made into panasa thonalu (jackfruit) shape and dipped in the sugar syrup.But my granny used to make them hot rather than sweet.She used to add salt and chilly powder in place of sugar.
When ever she was at my place she used to make them for us with her weak hands (she was
70+ then).She is no more and we all forgot about this snack.One day suddenly i remembered this and made but i was not sure of the name.Then i checked with Rekha of plantain leaf and she in turn checked with her mom and told me the name.Thanks rekha....
Here goes my granny recipe with a twist...
Maida/All purpose flour/Plain flour 1 cup
Ghee 2 tbsp
Salt as per taste
Ajwain(vammu) 1 tsp
Red chilly powder 1 tsp
Oil for deep frying
Take maida,ghee,salt,red chilly powder and ajwain.Add warm water and make a dough similar to puri dough.Let it rest for 1 hour.
Now take a lemon sized dough and make thin puri.
Then make vertical slits from end to other without cutting the edges of the puri.
Then slowly rotate the puri holding the edges.And slightly press the edges.
Repeat with the rest of the dough.
Take oil in deep bottom kadai and once the oil is hot,leave thonalu in batches and deep fry until light grown in colour.
Let it cool and store in a air tight container.