Karanji Recipe | ❤️ Dry Fruits Poori Recipe | Coconut Stuffed Poori Recipe
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup ghee or unsalted butter
- ●1/2 tsp salt
- ●1/4 cup water (or as needed)
- ●1 cup grated coconut
- ●1/2 cup jaggery (or brown sugar)
- ●1/2 tsp cardamom powder
- ●1/4 cup poppy seeds (optional)
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine the all-purpose flour and salt. Add ghee or butter and mix until crumbly.
- 2Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In another bowl, mix grated coconut, jaggery, cardamom powder, and poppy seeds (if using). Set aside.
- 4Divide the dough into small balls. Roll each ball into a thin circle on a floured surface.
- 5Place a spoonful of the coconut mixture on one half of the circle. Fold the other half over to cover the filling.
- 6Seal the edges by pressing them together, and crimp with a fork for a decorative touch.
- 7Heat oil in a deep frying pan over medium heat. Fry the karanjis until golden brown on both sides.
- 8Remove and drain on paper towels to absorb excess oil.
- 9Serve warm as a snack or dessert.
Equipment
Mixing bowlRolling pinFrying panSlotted spoonPaper towels
Ingredients
- ●1 cup whole wheat flour
- ●1/4 cup semolina
- ●1/4 cup mixed dry fruits (cashews, almonds, raisins)
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1/4 tsp cardamom powder
- ●Water (as needed)
- ●Oil (for deep frying)
Instructions
- 1In a mixing bowl, combine whole wheat flour, semolina, salt, sugar, and cardamom powder.
- 2Add the mixed dry fruits to the flour mixture and mix well.
- 3Gradually add water to the mixture and knead to form a smooth dough.
- 4Cover the dough with a damp cloth and let it rest for 30 minutes.
- 5After resting, divide the dough into small balls.
- 6Roll each ball into a small circle, about 4 inches in diameter.
- 7Heat oil in a deep frying pan over medium heat.
- 8Carefully slide the rolled poori into the hot oil and fry until it puffs up and turns golden brown.
- 9Remove the poori from the oil and drain on paper towels to remove excess oil.
- 10Serve hot with your choice of curry or chutney.
Equipment
Mixing bowlRolling pinDeep frying panSlotted spoonPaper towels
Ingredients
- ●1 cup all-purpose flour
- ●1/4 cup semolina
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 cup water (as needed)
- ●1 cup grated coconut (fresh or desiccated)
- ●1/4 cup jaggery (grated)
- ●1/2 tsp cardamom powder
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine all-purpose flour, semolina, salt, and turmeric powder.
- 2Gradually add water to the flour mixture and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In another bowl, mix grated coconut, jaggery, and cardamom powder to make the stuffing.
- 4Divide the dough into small balls and flatten each ball into a small disc.
- 5Place a spoonful of the coconut mixture in the center of each disc and fold the edges to seal it, forming a stuffed ball.
- 6Roll the stuffed ball gently into a flat poori, being careful not to let the filling escape.
- 7Heat oil in a deep frying pan over medium heat.
- 8Fry the pooris one at a time until they puff up and turn golden brown on both sides.
- 9Remove the pooris and drain on paper towels to remove excess oil.
- 10Serve hot with chutney or as a snack.
Equipment
Mixing bowlRolling pinDeep frying panSlotted spoonPaper towels
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup ghee or unsalted butter
- ●1/2 cup water (as needed)
- ●1 cup khoya (dried whole milk)
- ●1/2 cup powdered sugar
- ●1/4 cup chopped nuts (almonds, cashews)
- ●1/4 tsp cardamom powder
- ●1/4 tsp salt
- ●Oil for deep frying
Instructions
- 1In a mixing bowl, combine all-purpose flour and salt. Add ghee and mix until crumbly.
- 2Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- 3In another bowl, crumble khoya and mix in powdered sugar, chopped nuts, and cardamom powder to make the filling.
- 4Divide the dough into small balls. Roll each ball into a small circle (about 4 inches in diameter).
- 5Place a spoonful of the filling in the center of each circle.
- 6Fold the circle in half to form a semi-circle and seal the edges by pressing them together. You can crimp the edges for a decorative look.
- 7Heat oil in a deep frying pan over medium heat. Once hot, carefully add the gujiyas in batches.
- 8Fry until golden brown and crisp, about 5-7 minutes. Remove and drain on paper towels.
- 9Allow to cool slightly before serving. Enjoy your gujiyas!
Equipment
Mixing bowlRolling pinDeep frying panSlotted spoonPaper towels
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