Kothimbir [Karanji]

This is a Recipe for preparing at home Coriander Karanji. A typically Maharashtrian Style Karanji preparation using Kothimbir as the main ingredient.

Can also be served as a rare and uncommon snack or even as a part of the main course meals.

Coriander Karanji Preparation Time: 60 Minutes
Serves: 15 Nos

For the Filling
2 Cups Coriander (chopped)
1 Cup Coconut (grated)
½ Tea spoon Ginger (chopped)
½ Tea spoon Garlic (chopped)
½ Tea spoon Green Chilies (chopped)
½ Table spoon Poppy Seeds (khas-khas roasted)
½ Tea spoon Garam Masala
Salt as per taste

For the Covering
2 Cup Refined Flour
½ Tea spoon Cumin Seeds Powder
½ Tea spoon Carom Seeds Powder (ajwain)
1 Table spoon Oil (hot)
¼  Tea spoon Turmeric Powder
Salt as per taste
Oil for frying the Karanji

A Maharashtrian Karanji using Corriander as the main ingredent
Kothimbir [Karanji]
 Mix the Coriander, Coconut, Ginger, Garlic, Green Chilies, Poppy Seeds, Garam Masala and Salt.

Heat the Oil and mix into the Refined Flour, Cumin Seeds Powder, Caron Seeds Powder, Turmeric Powder, Salt and add some Water and prepare a thick Dough. Keep it aside for ten-fifteen minutes.

Prepare small balls from the Dough and then roll the small balls into Puri sized shapes and fill one table spoon Coriander mixture into the Puri and then fold the Puri and give a Karanji shape.

Heat the Oil in a Kadhai and deep-fry the Karanji until color changes in to light brown or till crispy.

Serve hot with Tomato Sauce or Mint Chutney.

The Marathi language version of the Kothimbir Karanji is published in this – Article

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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