Savoury flat breads filled up with a tasty and spicy stuffing of fresh green peas, and deep fried to a crisp and golden brown colour. This forms a great party snack or even a breakfast item . Served hot with tomato ketchup or can even be enjoyed as is.
INGREDIENTS :
FOR THE STUFFING :
Fresh green peas 200 gms
Grated coconut 1/2 bowl
Ginger around 1 inch
Cumin seeds 1 tsp
Green chillies 4 to 6 nos (as per taste)
few springs of coriander leaves
Turmeric powder 1 tsp
Hing powder 1/2 tsp
1 tbsp Oil
Salt to taste
METHOD :
1. Boil the green peas till cooked, Drain the water and keep aside.
2. In a grinder make a very dry paste of grated coconut, chillies, ginger, cumin seeds and little coriander (Add very little water if required)
3. In a wok, Heat the oil.
4. Once the oil is hot, add the hing, turmeric powder , dry paste and saute a little.
5. Add the boiled peas to it and mix well. Stir for some more time.
6. Add salt to taste and mix well.
7. Turn off gas and let it cool.
8. Your stuffing is ready.
INGREDIENTS :
FOR THE COVERING :
Maida or refined flour 2 cups
rawa ( semolina) 1 cup
salt 1 tsp
Hing 1/2 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 to 2 tsp
Ajwain (Owa) seeds 1 tsp
Luke warm water
Oil 2 tsp
METHOD :
1. Mix all the ingredient for the covering to form a soft dough .
2. Keep covered with a cling film or a muslin cloth for at least 20 mins.
MAKING THE KARANJEES :
1. Take a small portion of the dough and roll out a flat bread (around 5 inches diameter and 2 to 3 mm thickness) using a rolling pin .
2. Add a little stuffing at its centre .
3. Fold it into half to seal the edges and form a semicircle shape. These are called 'Karanjees'
4. Press and seal the edges very carefully else they can open up during frying .
5. Heat sufficient oil in a kadai for deep frying.
6. Once Oil is hot carefully slide the ' Karanjees' one by one and fry till crisp and golden brown.
7. Drain on an absorbent paper
8. Serve HOT along with tomato ketchup or chutney of your choice.
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