Spinach, Corn And Paneer Karanji (gujiya)


Karanji is a Traditional recipe from Maharashtra which is made during the festivals like Holi, Diwali. This is made sweet or savory form. This is a savory recipe where spinach, corn and paneer has been used for filling.

photo of spinach, corn and paneer karanji (gujiya)
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Aarti Sharma's Secret Indian Recipe !

Preparation Time: 
30 minutes
Cooking Time: 
30 minutes


For Dough : All Purpose flour – 2 Cup
Semolina – 3 tbsp
Ghee – 3 tbsp
Salt – ¼ tsp
Water – for making dough
For Filling : Oil – 1 tbsp
Paneer – ¼ cup (grated)
Spinach – ¼ Cup (blanched and chopped)
Corn Kernels – ¼ Cup (frozen or boiled)
Fresh Coriander Leaves – a handful (chopped)
Green Chilles – 2 (finely chopped)
Cumin Seeds – ¼ tsp
Salt – to taste
Red Chili Flakes – to taste
Lemon Juice – 1 tsp
Coriander Powder – ½ tsp
Oil - to deep fry
For Dough : Add flour, ghee and salt in a big mouth bowl and mix well for 2 minutes. Add enough water and make a soft dough. Cover it and keep it aside for 15-20 minutes
For Filling : Heat oil in a pan and add cumin seeds. Once they starts crackling add all the ingredients and mix well. Stir it for 3-4 minutes. Switch off the flame and transfer the filling into a bowl.
For Karanji : Divide dough into small balls. Roll the balls into small puris and put it on the gujiya mould. Place the stuffing in the hollow portion. Apply little water over the edges. Close mould and press gently. Open the mould and remove the extra dough. Deep fry Karanji on medium heat till they turn golden brown. Repeat the process for making for Karanji. Drain on an absorbent paper. Serve hot or on room temperature.