vikram mills Indiagate flours

Maharashtrian Kaanole

50 Minutes

Maharashtrian Kaanole

8 People



  • 1 ½ cup whole wheat flour 
  • ¼ cup grated jaggery 
  • 1 tbsp semolina 
  • 2 tbsp oil 
  • Pinch of salt


  • Add grated jaggery into a bowl, and dissolve it into some water. Stir and filter the mixture for any impurities.
  • In a separate bowl, add whole wheat flour, semolina, and salt. Using the liquified jaggery mixture, knead the ingredients into a soft dough with water as required. Let it rest for 10-15 minutes. 
  •  Divide the dough into small circular shapes and roll it flat. 
  • Apply oil and fold the rolled out dough into half. Apply some oil again, and then fold it once again to form a triangular shape. Similarly, make more. 
  • Keep them in a butter greased container and pressure cook for 20 minutes or upto 3 whistles. 
  • Serve with green chili pickle!