• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A savoury karanji stuffed with spicy nut mixture.


  • Potatoes, boiled, peeled and grated – 2 large
  • White bread slices – 3 no
  • Ginger piece, finely chopped – 1/2 inch
  • Green chilli, finely chopped – 1 no
  • Red chilli powder – 1/2 tsp
  • White pepper powder – 1/4 tsp
  • Corn starch – 3 tbsp + for dusting
  • Salt – to taste
  • Oil – 3-4 tbsp
  • Raisins – 1 tbsp
  • Chopped cashew nuts – 1 tbsp
  • Chopped almonds – 1 tbsp
  • Bhuna masala – 100 grams
  • Mint leaves – 15-20 no
  • Chaat masala for sprinkling



  1. Place potato in a bowl.
  2. Remove the edges of the bread slices and cut them into cubes. Place the cubes in a bowl and soak them in a little water for half a minute. Squeeze out the water and add the bread to the potato.
  3. Add ginger, green chilli, red chilli powder, white pepper powder, corn starch, salt and mix well.
  4. Heat oil in a non stick pan.
  5. Chop the raisins and place in a bowl. Add cashew nuts, almonds, and bhuna masala. Finely chop mint leaves and add to the filling. Add salt and mix well.
  6. Dust a karanji mould with corn starch. Take a portion of the potato mixture, press it on both sides of the mould and make a small depression in the centre.
  7. Stuff the nuts mixture in the centre, close the mould and seal the edges of the karanji
  8. Demould and place the karanji in the pan. Cook turning sides till evenly golden. Drain on an absorbent paper.
  9. Similarly, make all the
  10. Sprinkle chaat masala on the karanjis while still hot.
  11. Transfer the karanjis onto a serving plate and serve hot with tamarind chutney.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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