I find this recipe as a great way to use leftover Rava Sheera (Sooji Halwa). Although I prefer making Sanjori using Leftover Rava Sheera you can also make it with fresh one. My Mom makes the coating/dough using whole wheat flour and I follow the same. But you can also use all purpose flour or a mix of wheat and all purpose flour,choice is yours.  Now to the recipe:  Ingredients:  For Whole wheat flour dough:  Refer to the Mooli Paratha Recipe for step by step instructions - Click Here for Recipe Some Dry Wheat Flour for rolling  Some Ghee for roasting For Filling:  1 cup Rava Sheera - For step by step instructions  - Click Here for Recipe Method:  Take the Sheera in a microwave safe bowl and warm it slightly. For a smoother looking Sanjori remove the dryfruits chunks (optional step). Now divide the Sheera into 4 equal balls. Similarly take equal sized Wheat flour dough balls. 
Now take one dough ball at a time. Take one portion of the dough and roll it into a 4" diameter circle using rolling pin and some dry wheat flour. Apply some ghee at the center of this circle and place 1 sheera ball as stuffing on it. Bring all the ends together and seal tightly. If there is some additional dough at the peak after sealing, remove it. 
Flatten the stuffed dough ball. Dip the stuffed dough ball into the wheat flour and keeping the joined ends part facing upwards roll it into 6" diameter circle. Use wheat flour to roll as required. Heat a flat tava (griddle) on medium heat, once hot put this rolled Sanjori on it. 
Cook for about a minute and then flip. While the other side is cooking, apply some ghee on the side facing up. Again flip and cook the side with ghee till its well done and golden in color with brown spots. Repeat the process for other side too. Once both sides are well cooked remove from griddle on a tissue paper lined plate/casserole. Repeat the entire process to make remaining dough balls.
Notes: 

You can make this recipe using fresh or leftover Rava Sheera/Sooji Halwa Using whole wheat flour, All purpose flour or a mix of both for the covering is totally your choice.  You can store the leftover Sanjori in an aluminium foil or airtight container for upto a day or two in the refrigerator. For serving/eating, warm it in a microwave or a flat griddle.

That’s it, our Sanjori is ready. Serve it hot with Homemade Ghee slathered on top. Enjoy!! Happy Cooking!! Shweta

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