Planning A Meal? Try these:
Main Dish: Pindi Chhole
Ave. Rating is
Appetizer: Onion Bhajias
Ave. Rating is


More Like This:
Kanavli (Sabbath cake) Ave. Rating is 3.5
Indian Eggplant Latkes Ave. Rating is 3
Spinach with Mushroom and Red Pepper Ave. Rating is 3
Apple Pulav (Pilaf) Ave. Rating is
Sweet Gharis (Fried Rice Cakes) Ave. Rating is

More Recipes from irt :
Potato in Curd Gravy Ave. Rating is 5
Malai Ladoo Ave. Rating is 5
Shankarpala (Fried Dough Snack) Ave. Rating is 5
Vegetable Curry Ave. Rating is 5
Eggplant with Rice (Vaangi Baath) Ave. Rating is 5

See all of irt 's recipes

 

Search Web




Grated Potato Karanjiya
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This Indian recipe is a favorite at Hanukkah among the Jews of India. For more information, visit www.jewsofindia.com.

Serves: 10-12

Prep Time:
Cook Time:
Total Time:

Other Vegetarian Side Dish

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


Ingredients

2 pounds potatoes
½ pound chickpea flour
½ cup shelled peanuts, roasted and coarsely ground
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon sugar
½ teaspoon salt
2 tablespoons coriander leaves
1 ½ cups cooking oil

Directions

  1. Wash the potatoes and parboil them. Peel and rub a bit of oil on a grater and grate the potatoes.
  2. In a non-stick wok, add ¼ cup of oil and heat it over a medium flame. Add the grated potatoes and fry till slightly golden in color.
  3. Add salt, sugar, turmeric powder, red chili powder and mix well. Add the peanuts, coriander, and mix well again. Keep this aside to use as the filling.
  4. Place the chickpea flour in a large dish. Add a little salt, turmeric powder, chili powder and one tablespoon of warm oil. Mix it well and knead into tight dough.
  5. Take a small amount of dough and roll into a ball 1 inch in diameter. Flatten with a rolling pin into a flat 'puri' about 3 inches in diameter.
  6. Place 2 teaspoons of the filling in the middle and fold the top edge of the puri onto the lower edge. Press with your thumb on three sides to shape it like an inverted boat. Wet your thumb if needed to close the edges tightly.
  7. Heat on a medium flame about 1 cup of oil in a wok. Fry 2-3 Karanjiyas at a time until they are light brown and crisp.
  8. Remove to a serving dish and allow them to cool to room temperature before serving.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2010 Recipe Trader