Name: WHOLE WHEAT FLOUR KARANJI recipe by Geetu Vinod at BetterButter
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 8
Ingredients: Wheat Flour - 1 Cup; Coconut - 1 and ½ cup; Jaggery - ½ cup; Cardamom - to taste; Oil - for deep frying; Water - for kneading the dough; Dry fruits - cashew nuts, almonds finely chopped

Ingredients Serving: 8

Wheat Flour - 1 Cup
Coconut - 1 and ½ cup
Jaggery - ½ cup
Cardamom - to taste
Oil - for deep frying
Water - for kneading the dough
Dry fruits - cashew nuts, almonds finely chopped

Instructions

Slightly roast the wheat flour for a minute or so till you a get a nice aroma of the flour. This is done to reduce the raw flavor of the flour.Let it cool down
Heat a pan, add in the coconut, jaggery. Keep the flame low and mix well till the jaggery gets melted
Add in cardamom or elaichi and mix well.
Lastly, add the dry fruits and switch off the flame
In a bowl add in the flour and salt. Mix well. Add in water little by little to make a firm dough.
Cover it with a cloth and allow it to rest for 30 minutes.
Knead the dough again before making the balls.
Take a small ball of dough and start rolling into a medium size poori. Stuff the filling on the one side of the dough and fold it in.
Seal the edges so that the filling does not spill out while frying. Give shapes using forks and trim the excess dough.
Meanwhile take a deep pan and add oil. When the oil is hot, fry the karanjis one by one till golden brown on both the sides. Absorb the oil using a tissue paper.

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