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- 01 bunch, medium size
- ½ cup
- ½ cup
- 02 tsp
- 06 tsp
- 10 gm
- 1/4 th cup
- ¼ th cup
- ¾ th cup
- 01 tbsp
- 1 ½ tbsp
- 1 ½ tsp
- ½ tsp
- a pinch
- ¼ th cup
- 1 ¾ th cups
- ¼ th tsp
- ½ tbsp
- 1 ½ tbsp
- ½ cup or as required
- ½ metre
- as required for deep frying
- Kitchen absorbent paper- 06 nos. big.
Method of Preparation
- For the filling: Wash and blanch the spinach leaves in very hot water for 02-03 minutes, Drain the water and refresh under cold water to retain the green colour of spinach
- Puree the spinach in a food processor / mixer. In a non-stick pan add spinach puree to that add honey, coarsely ground pistachio nuts and roughly chopped pistachio nuts- 02 tsp. and reduce till a thick consistency. Keep aside to cool
- Broil / dry roast each ingredient separately i.e. the coconut, sesame seeds and poppy seeds in a heavy bottomed non-stick pan, until it turns light golden brown. Do not burn.
- Do not mix. Keep each ingredient separately. Let the ingredients cool down.
- Now in a food processor /mixer, blend coconut, sesame & poppy seeds separately to a coarse texture
- In a non-stick pan lightly roast the semolina in ghee till it turns golden brown. Keep aside. Roast the whole wheat flour as for semolina
- Put all the filling ingredients in a food processor/ mixer ,including the flour, semolina, cooked spinach mixture ,coarse powders, jaggery, cardamom and nutmeg powder together and blend them till they form a coarse paste keeping in mind that the beautiful green colour of the spinach is retained.
- Add roughly chopped Pistachio nuts and raisins. Mix well, Keep aside.
- For the crust: Heat ghee in a non-stick pan. Once the ghee has melted turn off the flame and keep aside.
- Add in the all-purpose flour, semolina, sugar and salt into a large glass bowl. Make a depression in the centre of the dry ingredients and pour the hot ghee into it mixing it into the flour thoroughly with your fingertips i.e. just like short crust pastry. Knead the flour and other ingredients slowly by pouring the milk a little at a time.
- Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside to rest for at least 02 hours.
- Divide the dough into 25 small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi-circle and thinly flute the edges to seal it well.
- For the Frying: Heat sufficient ghee in a kadai and deep fry the karanjis on medium heat in till they are crisp and a pleasant golden colour.
- Drain on absorbent paper and allow to cool completely.
- For the Serving: Serve the Maharastrian Karanjis with a healthy twist , which are now ready to be served for the festival of lights i.e. Deepawali.
1. The dough is covered with a damp muslin cloth to prevent it from drying.
2. My reason of using spinach in the Karanji is usually people think of spinach only when it come to Palak Paneer or Palak corn, I thought of creating something out of the box.It reminds me of the Jingle “Taste Bhi Health Bhi”.
3. Kids usually avoid eating spinach, what could be better than this.
Featured Image Source: Chef Reetu Uday Kugaji
- 45 minutes + 02 Hours of Resting time of the dough
- 25 minutes
- 25 small sized karanjis