My friend Uma Gabale, had made 'Baked Peas Karanji" for her daughters birthday. I had loved the texture of the Crust (even though baked,it was not hard or anything.It was nice and flaky/crumbly) .Since then, I wanted to try these out...with a variation.Instead of the 'Peas' filling..I stuffed it with "Bakarwadi" like Spicy -Tangy filling of Roasted Coconut, Sev, sesame seeds, tamarind and spices.!! I thought they will be a perfect Diwali or "Anytime" treat!
My Recipe for "Bakarwadi" Like Filling:
1 tbsp roasted sesame seeds
1/2cup Thin sev
2tsp Goda masala (maharashtrian curry powder)
1/2tsp garam masala
1tsp tamarind concentrate(i used tamicon)
2tsp sugar (you can add more)
1tsp chili powder (depends on how spicy you want)
1) Dry roast the coconut powder till golden.Keep aside.
2)Heat the oil, add the cumin and sesame seeds,stir for few seconds.Add the rest of the spices, roasted coconut,sev,tamarind,sugar etc.Mix. This is a dry filling (and so will increase the shelf life of the karanjis than any moist filling)
Here is Uma's recipe for the crust which she modified from :
for the crust: (Makes about 30 small karanjis)
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup oil
1/2 cup buttermilk (the one you find in grocery stores)
salt to taste
1/2 tsp ajwain seeds
1. In a large mixing bowl/paraat, combine flours, oil, buttermilk, salt and ajwain seeds and mix them until the dough forms. Knead for at least five minutes, tightly cover and keep it sitting at room temperature for at least 15 minutes (I usually end up in keeping it for 2-4 hours before I make anything out of it).
If you don't want to buy buttermilk just for this purpose, then you can use plain yogurt ~ 2 tbsp per cup flour. To get the desired consistency of dough, use water while kneading.
The dough will be softer than that of chapati.
3. Preheat the oven to 350 deg F. Grease a baking sheet.
4. Knead the dough again (it keeps exuding oil while sitting :-) ). Make balls of the dough (as big as you would make for puris). Roll each ball into a puri (not too thin, not too thick). Put 1 tbsp filling in the middle and close the puri into the shape of a karanji(half moon shape). Cut the extra edges with pizza cutter/katane.Press the edges with a fork to get closed edges and pretty look!
**(After I turned off the Oven, I put the Karanjis back in for another 5-8 mins..to crisp them up)
Spicy-Tangy "Bakarwadi" Karanjis are ready for your 'anytime snack'!!