Ingredients

2 pounds potatoes
½ pound chickpea flour
½ cup shelled peanuts, roasted and coarsely ground
½ teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon sugar
½ teaspoon salt
2 tablespoons coriander leaves
1 ½ cups cooking oil

Directions

1. Wash the potatoes and parboil them. Peel and rub a bit of oil on a grater and grate the potatoes.
2. In a non-stick wok, add ¼ cup of oil and heat it over a medium flame. Add the grated potatoes and fry till slightly golden in color.
3. Add salt, sugar, turmeric powder, red chili powder and mix well. Add the peanuts, coriander, and mix well again. Keep this aside to use as the filling.
4. Place the chickpea flour in a large dish. Add a little salt, turmeric powder, chili powder and one tablespoon of warm oil. Mix it well and knead into tight dough.
5. Take a small amount of dough and roll into a ball 1 inch in diameter. Flatten with a rolling pin into a flat 'puri' about 3 inches in diameter.
6. Place 2 teaspoons of the filling in the middle and fold the top edge of the puri onto the lower edge. Press with your thumb on three sides to shape it like an inverted boat. Wet your thumb if needed to close the edges tightly.
7. Heat on a medium flame about 1 cup of oil in a wok. Fry 2-3 Karanjiyas at a time until they are light brown and crisp.
8. Remove to a serving dish and allow them to cool to room temperature before serving.

I can't bevleie I've been going for years without knowing that.
May 16, 2016 (report abuse)