How to make Masala Aloo Karanji -

A savoury karanji stuffed with spicy nut mixture.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Potatoes (आलू), Bread Slices (ब्रेड स्लाइस)

Cuisine : Indian

Course : Snacks and Starters

Masala Aloo Karanji

Masala Aloo Karanji Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Masala Aloo Karanji Recipe

  • Potatoes boiled, peeled and grated 2 large

  • Bread Slices 3

  • Ginger finely chopped 1/2 inch piece

  • Green chilli finely chopped 1

  • Red chilli powder 1/2 teaspoon

  • White pepper powder 1/4 teaspoon

  • Cornstarch 3 tablespoons

  • Salt to taste

  • Oil 3-4 tablespoons

  • Raisins 1 tablespoon

  • Cashewnuts chopped 1 tablespoon

  • Almonds chopped 1 tablespoon

  • Bhuna masala 100 grams

  • Fresh mint leaves 15-20

  • Chaat masala to sprinkle


Step 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.

Step 2

Add ginger, green chilli, red chilli powder, white pepper powder, cornstarch, salt and mix well. Heat oil in a non-stick pan.

Step 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.

Step 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.

Step 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.

Step 6

Sprinkle chaat masala on the karanjis while still hot. Arrange them on a serving plate and serve hot with tamarind chutney.

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MasterChef Sanjeev Kapoor

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 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.