Paneer Karanji Recipe

On a holiday when you wish to have something special for breakfast  then this tasty Paneer Karanji is the ultimate life saver. Paneer Karanji will surely be loved by you and your children.

हिन्दी में पढिये : Paneer Karanji Recipe

Ingredients for Paneer Karanji

आटा लगाने के लिये

  • Maida(flour) - 200 grams(1 cup)
  • Ghee - 50 grams(1/4 cup
  • Salt - add to taste(1/3 tsp)
  • Ghee or oil - to fry

Pitthi for Paneer Karanji

  • Paneer - 100 grams(1/2 cup,grated)
  • Ghee - 1 tsp
  • Ginger - ½ inch long piece grated, ½ tsp paste
  • Jeera(cumin seeds) - ¼ tsp
  • Green peas - 2 tbsp
  • Salt - add to taste or less than ¼ tsp
  • Black pepper - 2 to 3 pinch
  • Cashew nut - 10 to 12(1 nut cut int 5-6 pieces)
  • Green Dhaniya(coriander) - 1 tbsp(finely chopped)

How to make Paneer karanji

Filter Maida and keep in a utensil, put Ghee and salt in it then mix well. With the help of water or milk knead dough slightly harder than that of Puri. Leave the dough covered aside for 20 minutes allowing it to ferment. The dough for Paneer Karanji is now ready.

Prepare Pitthi(stuffing):
Pour 1 tsp Ghee in a Kadhai(pan) and heat. Then put Jeera, when Jeera starts to lightly roast then add the peas and fry for 1-2 minutes. After you fry the peas add ginger, Paneer, salt, black pepper, chopped cashew nuts and Dhaniya.  Mix all the ingredients proprely. Paneer Pitthi required for Paneer Karanji is ready.

Divide Paneer Pitthi into 20 portions.

Roll Paneer Karanji to prepare it.

Break off 20-22 pieces from the dough then roll them into balls.Take one ball of dough, place it on a board and flatten into a thin Puri (diameter 4 cms) with a rolling pin. Now place 1 portion of stuffing on the rolled Puriand apply water on its edges with your fingers. Fold Puri similar to the shape of a Gujjiya and press it with your fingers along the edges. Pick up Karanji and place it on a plate. Repeat the process with the remaining pieces of dough.

OR Puri rolled for Karanji can be placed in a Karanji mould and put one portion of Pitthi on one side of Puri. Apply water on the edges oh the Karanji so that it sticks well and Karanji does not open while frying. Fold Karanji in its mould then cut it out and place it on a plate.

Repeat process with all of the pieces of dough.

Frying Karanji :
Pour oil in a Kadhai and heat. Put 3-4 Karanji in hot oil, fry Karanji on a medium flame. Overturn them from time to time till they turn brown. Then take them out on a plate covered with a paper napkin. All the Karanjis have to be fried in this same manner.

Serve hot Paneer Karanji with Chutney or ketchup and relish its taste.

Suggestion :
While frying Paneer Karanji keep a low flame, this makes Karanji crispy and tasty. If fried on a high flame, Paneer Karanji tends to be soft.

Paneer Karanji Recipe



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