- First add salt and hot ghee to the all purpose flour and mix well by hand . Then add a little water and knead. Cover and keep for 15 min.
- In the pan add ghee and fry wheat flour and let it cool. Take aside. then lightly fry the grated dried coconut in the same pan. Roast poppy seeds and take aside
- Once the roasted coconut is completely cool add roasted wheat flour, roasted poppy seeds, cardamom-nutmeg powder, powdered sugar and mix well . Stuffing is done.
- Add cornflour and ghee. Stir well to make satha.
- Make 6 equal balls of dough. Roll each ball into a thin layer. Roll out all such roti. Take on roti and apply satha on it and put another roti on it. When there are three such roti, make a tight roll.
- Now cut into two inch each pieces with a knife. Take a piece and roll it vertically and horizontally. Fill in the stuffing with a stick in two directions that will side the layer. Apply water to edges on all flour sides.
- Fry all the karanjis in hot oil. Keep pouring oil on the side of the karanji. So that the layers of karanji will be separate. Remove fried karanji on tissue paper. Pudachya Karanjya are ready.
