How to make Corn aur Paneer ki Karanji -
Savoury karanji with corn and paneer filling.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cottage Cheese, Gram Flour
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Corn aur Paneer ki Karanji checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Pizza Croissant Chai Pakode - SK Khazana Potato Chips and Sev Omelette Pizza Topped Focaccia
Corn aur Paneer ki Karanji Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Corn aur Paneer ki Karanji Recipe
Cottage Cheese boiled 1 cup
Gram Flour grated 1 cup
Gram flour (besan) 2 cups
Refined flour (maida) 1 cup
Carom seeds (ajwain) a pinch
Salt to taste
Oil 3 tablespoons + for greasing
Ginger finely chopped 1 inch
Green chillies finely chopped 2
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Coriander powder 1 teaspoon
Dried mango powder (amchur) 1/2 teaspoon
Salt to taste
Juice of ¼ lemon
Fresh coriander leaves finely chopped 1 tablespoon
Method
Step 1
Mix together gram flour, refined flour, carom seeds, salt and 2 tbsps oil in a bowl. Add sufficient water and knead into stiff dough.
Step 2
To make the stuffing, heat 1 tbsp oil in a non-stick kadai. Add ginger and green chillies and sauté for a minute.
Step 3
Crush corn kernels with a rolling pin, add to the kadai and sauté for a minute. Add red chilli powder, cumin powder, coriander powder, dried mango powder and salt and mix well.
Step 4
Switch off the heat, add cottage cheese, lemon juice and coriander leaves and mix well.
Step 5
Divide the dough into equal balls and apply a little oil on them. Roll out each ball into a large roti. Cut into small pooris with a round cookie cutter.
Step 6
Place a little stuffing in the center of each poori, and fold into half to make a karanji. Seal the edges and brush them with a little oil.
Step 7
Grease the basket of an air fryer with a little oil. Place the karanji in the basket, fit it to the fryer, and fry at 180° C for 8 minutes.
Step 8
Transfer into a serving plate and serve.
Nutrition Info
Calories : 2143 Kcal
Carbohydrates : 248.2 gm
Protein : 88.4 gm
Fat : 88.5 gm
Other : Iron- 16.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
