This is a simple and easy to follow Recipe for preparing at home Stuffed Prawns Karanj. This is a speciality Maharashtrian Jhinga Stuffed Karanji preparation, a great Cocktail snack or even a side dish for the main course.
Ingredients
100 Grams Big size Prawns
1 Onion (finely cut)
1 Table spoon Vinegar
½ Table spoon Oil
Salt to taste
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For Marination (grind to make a paste)
1 Table spoon Ginger paste
1 Table spoon Garlic paste
½ Tea spoon Green Chili
½ Cup Coriander leaves (chopped)
¼ Cup Mint leaves (chopped)
1 Tea spoon Red Chili powder
½ Tea spoon Garam Masala
For Covering
1 Cup Rice flour
1 Tea spoon Refined flour (Maida)
1 Tea spoon Oil
Salt to taste
1 Cup Water
Oil for frying of Karanji
![Stuffed Prawns Karanji A speciality Maharashtrian dish for Stuffed Prawns Karanji](https://www.royalchef.info/wp-content/uploads/2014/06/Royalchef.info-67.jpg)
Preparation
Clean and wash the Prawns and then add the grounded Masala, Vinegar and Salt. Mix it well and keep for 20 minutes for marination.
Heat the Oil in a Kadhai, then add the marinated Prawns, cook until they become tender, and then keep them aside.
In a Vessel boil a cup of Water and then add the Oil, Salt, Rice flour and Refined flour (Maida) and then mix it well and cover with the stain less steel plate. Cook for 2 minutes on a slow flame. Remove the cooked Atta in a plate and prepare a Dough using with Water.
Prepare small balls from the Dough and press on your Palm to make a small Puri and then add one spoon of the Prawn mixture and then close the Puri and give a Karanji shape, with your hand.
Heat the Water in a Vessel and keep the Chalni on it. Keep a Banana leaf on the Chalni and arrange the Karanjis over the Chalni. Cover the Chalni with a stain less steel plate and give steam for 10-12 minutes.
And then after remove the Karanjis from the Chalni and keep them for cooling.
Heat the Oil in a Kadhai and deep fry the Karanji till color change in to golden yellow. Serve hot.