Layered Karanji is a type of Maharashtrian Diwali sweet snacks .
Ingredients :
2 cups all purpose flour
1/2 cup unroasted semolina
Pinch of salt
Boiled oil 2 spoons
Oil for frying
2 spoons ghee
2 spoons corn flour
2 drops eatable colour ( dark red / green)
Click here to read karanj stuffing recipe.
Recipe :
How to make satha / paste
Satha / corn flour paste is used to paste two layers of dough rolls.
1. Take 2 spoons ghee .
2. Allow it to melt at room temperature.
3. Add 2 spoon corn flour.
4. Mix well.
Layered Karanji
1. Mix all purpose flour, semolina, salt together in a mixing bowl.
2. Add 2 spoons very hot / boiled oil . Mix it well . Make sure no flour lumps formed.
3. Knee dough using necessary warm water.
4. Keep this dough covered with wet cloth for 30 min.
5. Divide dough in 2 equal portions.
6. Add eatable colour in one of its portion.
Knee it till colour mixs nicely with dough.
7. Divide both white and coloured dough in lemon size round ports .
8. Roll them with pin roll into thin chapati
9. Take one uncolored rolled chapati.
10. Apply satha / corn flour - ghee paste on it uniformly.
11. Keep coloured chapati on it and press well
12. Make six layers with same style. Don't fail to spread satha / paste on every chapati .
14. Roll these layers to make a pipe.
15. Cut it into small portions.
16. Roll every small portion into oval shape chapati.
17. Place coconut stuffing at its center. Use small spoon for it.
18. Seal two opposite sides. Press well. Cut with Karanji cutter.
19. Deep fry in hot oil
20. After cooling, store in air tight container for long use.
~ Amruta
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