How to Make Panasa Thonalu
1.In a mixing bowl add the refined flour, salt, cardamom seeds and ghee. Knead it into a smooth dough
2.Cover the dough and let it rest for 20-30 minutes
3.Divide the dough into small balls. Dust the dough and roll them into small thin disc of about 4-5 inch diameter.
4.Using the knife, leaving half inch intact, make long insertions, vertically towards the end, leaving the edges untouched.
5.Heat the oil and deep fry the kaajas until they expend and are a crisp golden brown colour
6.Place them on kitchen paper to remove the excess oil and sprinkle the jaggery while they are hot.
7.In a bowl toss the kaajas and the jaggery until it mixes well.
8.Plate the kaajas on a banana leaf and sprinkle some more jaggery.