Shrimp Karanji

Name: Shrimp Karanji
Yield: Makes 12
Cuisine: Indian
Ingredients: 10 ounces (300 grams) shrimp, peeled and deveined; 1 tablespoon plus 1 quart (800 ml) vegetable oil; 2 medium red onions, chopped; ¼ cup (25 grams) grated fresh coconut (or frozen unsweetened coconut); ¼ cup (50 ml) milk; ¼ cup (50 grams) ghee; 1½ tablespoons coarse rawa/suji (semolina flour); 1 cup (120 grams) maida (refined flour) or pastry flour; ¼ cup (13 grams) chopped fresh cilantro; 2 teaspoons fresh green chile paste; 1 teaspoon fresh garlic paste; 1 teaspoon fresh ginger paste; ½ teaspoon table salt

Half moon–shaped pies stuffed with spicy shrimp

Preparation info

Makes
12

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Karanji is a very popular snack in Maharashtra. It is stuffed with a sweet coconut filling and is often made during festivals and for special occasions. I do something different here by using a savory shrimp filling. These are best consumed fresh, on the spot!

Ingredients

1 cup (120 grams) maida (refined flour) or pastry flour
1½ tablespoons

Asia
India
Maharashtra
Snack
Pescatarian
Gluten-free

Method

Make the dough: Sift the maida into a bowl. Add the semolina and rub in the ghee with your fingertips until the mixture resembles bread crumbs. Add the milk and knead in enough water to make a semisoft dough. Cover the dough with a damp cloth and set aside for 30 minutes.
Wash the shrimp well under running water and drain in a colander. Chop them and put