Yield: 1 servings
|2 cups||Plain flour|
|2 tablespoons||Ghee or oil|
|2 \N||Potatoes mashed|
|2 \N||Green chillies|
|3 \N||Flakes garlic; (3 to 4)|
|1 \N||1 inch piece ginger|
|½ cup||Paneer grated|
|1 tablespoon||Coriander chopped|
|1 teaspoon||Lemon juice|
|\N \N||Salt to taste|
|\N \N||Few drops green food colour|
|\N \N||Oil to deep fry|
Mix plain flour, ghee and salt. Knead into pliable dough, using water.
Cover with a moist cloth and keep aside.
Grind together ginger, garlic, chillies.
Heat oil, add garlic paste, fry for a moment.
Add mashed potatoes, lemon juice, salt, coriander, paneer and mix well.
Divide into 15-17 parts, roll into round balls.
To a fistful of dough add green colour and mix well.
Divide the white dough into 15-17 parts. Roll into small rounds.
Place a ball of filling in the centre.
Make a strip of a tiny bit of green dough.
Pull edges of round up like a pouch.
Wrap green dough string around neck of pouch.
Press and secure.
Deep fry in hot oil, on low flame till light brown.
Drain, and place on kitchen paper to remove excess oil.
Serve hot with tamarind chutney or sauce.
Making time: 45 minutes
Makes: 15-17 pieces
Variation: Change to sweet filling if you like. Try the filling for karanjias in 'diwali bonanza'
Converted by MC_Buster.
Converted by MM_Buster v2.0l.