Recipe for Nachni Gajar Karanji

Ragi Atta Karanji
Nachni Gajar Karanji

This is an uncommon Karanji Recipe for preparing at home tasty and delicious Carrot Nachani Karanji. This Karanji, which is prepared using Finger Millet or Ragi Flour, cheese and carrots as the main ingredients is not only good to taste but also healthy and nutritious. The Nachani-Gajar Karanjis can be served as a side dish along with the main course or even as a snack.

This recipe is given in a simple step-by-step manner to make the preparation at home as easy as possible.

The Marathi language version of this Karanji recipe can be seen here – Maharashtrian Millet Flour Carrots Karanji

Carrot Nachani Karanji Preparation Time: 60 Minutes
Serves: 20 Karanjis

For the Covering
1 Cup Nachani Flour (Ragi Atta)
1 Cup Refined Flour (Maida)
1 Tablespoon Oil (hot)
Salt as per taste
2 Tablespoon Milk
Oil for deep fry the Karanji

For the Filling
2 Big Sized Red Color Carrots (shredded)
Two Cheese Cubes (shredded)
Black Pepper Powder as per taste
Salt as per taste

Ragi Atta Karanji
Nachni Gajar Karanji

For the Covering:
Mix the Nachani Flour, Refined Flour and Salt, add hot Oil, and mix it well. Then add enough Water and prepare thick Dough and keep it aside for 20 minutes. Then prepare 20 equal size balls from the Dough.

For the Filling:
Wash and clean the Carrots and then shred them.
Shred the Cheese and then mix the Carrots, Cheese, Salt and Black Pepper to prepare the Karanji mixture.
Roll the Dough balls into Puri like shapes and insert a tablespoon of the Carrot mixture over the Puri and then fold the Puri and give it a Karanj Like shape with your hands.
Heat the Oil in a Kadai and deep-fry the Karanjis until the color changes into light brown.
Serve hot with Tomato Sauce, Green Coconut Chutney or Mint Chutney.

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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