Kadbu in Marathi
Time: 45 to 50 minutes
Makes: 15 to 16 Kadbu
Ingredients:
1 cup Chana Dal Puran (Same one we make for Puranpoli)
1 cup Wheat flour
2 tsp Oil
Oil or ghee to deep fry Kadbu
Pinch of salt
Method:
1) To make Puran Pressure cook chana dal upto 4-5 whistles. Once Chana dal is cooked, remove from the pressure cooker. Drain and save the water.
2) If you have used 1/2 cup of chana dal then add 1/2 to 3/4 cups of jaggery. Cook into a nonstick pan until it becomes thick. Add 1/2 tsp of cardamom powder and 2 pinches of Nutmeg powder.
3) Add 2 tsp hot oil into wheat flour. Also add a pinch of salt. Add water and knead to a stiff dough. Rest the dough for 15 minutes.
4) Divide the dough into 1 inch balls. Roll each ball into a circle. Place 1 tbsp Puran in the center. Join and seal the opposite sides. Cut the excessive dough with a cutter. Place a damp cloth over karanjis. Prepare all the karanjis.
5) Heat oil or ghee into a Kadai. Put the flame over medium heat. Deep fry karanjis until golden brown.
Serve hot. A little ghee tastes good with karanjis.
Time: 45 to 50 minutes
Makes: 15 to 16 Kadbu
1 cup Chana Dal Puran (Same one we make for Puranpoli)
1 cup Wheat flour
2 tsp Oil
Oil or ghee to deep fry Kadbu
Pinch of salt
Method:
1) To make Puran Pressure cook chana dal upto 4-5 whistles. Once Chana dal is cooked, remove from the pressure cooker. Drain and save the water.
2) If you have used 1/2 cup of chana dal then add 1/2 to 3/4 cups of jaggery. Cook into a nonstick pan until it becomes thick. Add 1/2 tsp of cardamom powder and 2 pinches of Nutmeg powder.
3) Add 2 tsp hot oil into wheat flour. Also add a pinch of salt. Add water and knead to a stiff dough. Rest the dough for 15 minutes.
4) Divide the dough into 1 inch balls. Roll each ball into a circle. Place 1 tbsp Puran in the center. Join and seal the opposite sides. Cut the excessive dough with a cutter. Place a damp cloth over karanjis. Prepare all the karanjis.
5) Heat oil or ghee into a Kadai. Put the flame over medium heat. Deep fry karanjis until golden brown.
Serve hot. A little ghee tastes good with karanjis.
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