One of my best childhood memories I have is of this spicy karanjis which my sweet mother used to prepare with so much love. Every time she would fry 5-6 at a time, I would sit with a small plate asking to get served one. Exciting part was opening it up and feeling the steam of the cooked vegetables. This goes very well with green mint chutney.
Ingredients: for 12-18 karanjis
2-3 cups of whole wheat flour
1 tablespoon of wheat flour for rolling
2 ½ tablespoon of melted ghee or oil (total for cooking the sabji and for dough)
½ teaspoon salt (for dough)
1 cup finely chopped cabbage
1 cup finely chopped cauliflower
1 cup finely shredded carrots
1 deseeded green chilli finely chopped
2 teaspoons curry powder
1 teaspoon red chilli powder
1 teaspoon turmeric powder
¼ teaspoon clove powder
1 ½ teaspoon of salt
1 teaspoon sugar
1 teaspoon dry mango powder
1 teaspoon cumin coriander powder each
1 cup of chopped cilantro
Oil for frying
Please check (Measurements)
Process: Mix ½ teaspoon of salt, 1 tablespoon of oil or ghee to the flour and add little warm water at intervals to make a soft dough.
Heat the remaining ghee or oil in a medium sauce pan, add the vegetables and spices and cook on medium heat for 3-4 minutes till soft. Add the chopped cilantro, mix well and let it cool down under a fan.
Take equal portions of the dough and make thin round chapatis, the size of your palm. Add a small spoonful of the stuffing on half of the chapatti and fold it over to make a semi-circle. Close the ends by folding inwards the edges.
Deep fry them on medium to high heat till they are golden brown. Serve with any chutney or ketchup.
Bake the karanjis on 350 F by lining parchment paper on the baking sheet for nearly 15-20 minutes.