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Vatana karanjis
Method
- Make stiff dough of flour, semolina, ghee and salt, adding water. Reserve.
- Heat 1 tbsp. Oil. Add cumin seeds, green chillies.
- Add peas and all other ingredients. Blend.
- Make balls of the dough and equal portions of the filling.
- Roll out disks like puris and put one portion of stuffing on each.
- Fold over, press edges and cut with a fluted cutter.
- Fry karanjis in batches in hot oil till golden.
- Drain and serve with any chutney.
Ingredients:
2 cups wholemeal flour (atta)
1 cup fine semolina
2 tbsp ghee
Salt to taste
2 cups wholemeal flour (atta)
1 cup fine semolina
2 tbsp ghee
Salt to taste
For the filling:
1&1/2 cups peas, cooked and mashed slightly
2 green chillies, minced
1/4 tsp turmeric powder
1 tsp sugar
2 tbsp coconut, ground
1/2 tsp cumin seeds
1 tbsp oil
Salt to taste
Oil for frying
RECIPES BY REHANA KHAMBATY
