Masala Aloo Karanji

Ingredients list for Masala Aloo Karanji

• 2 large Potatoes boiled, peeled and grated
• 3 Bread Slices
• 1/2 inch piece Ginger finely chopped
• 1 Green chilli finely chopped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon White pepper powder
• 3 tablespoons Cornstarch
• to taste Salt
• 3-4 tablespoons Oil
• 1 tablespoon Raisins
• 1 tablespoon Cashewnuts chopped
• 1 tablespoon Almonds chopped
• 100 grams Bhuna masala
• 15-20 Fresh mint leaves
• to sprinkle Chaat masala

Method

1. Place potatoes in a bowl. Trim the edges of bread slices and cut them into cubes and put them in a bowl. Add a little water and let them soak for half a minute. Squeeze out the water and mix them with potatoes.
2. Add ginger, green chilli, red chilli powder, white pepper powder, cornstarch, salt and mix well. Heat oil in a non-stick pan.
3. Chop raisins and place in another bowl. Add cashewnuts, almonds and bhuna masala. Finely chop mint leaves and add. Adjust salt and mix well.
4. Dust a karanji mould with cornstarch. Take a portion of the potato mixture, press it on both sides of the mould and make a small depression in the centre. Place some of the nuts mixture in the centre, close the mould and seal the edges of the karanji.
5. Remove the karanji from the mould, place in the pan and cook, turning sides, till it is evenly golden on both sides. Drain on an absorbent paper. Similarly make more karanjis.
6. Sprinkle chaat masala on the karanjis while still hot. Arrange them on a serving plate and serve hot with tamarind chutney.

Nutrition Info