Kheema (mince) Akrod (walnuts) karanji (calzone) Ukdiche kheema Akrod Karanji is one of the most liked appetizer for parties at my place. One can eat this without guilt simply because I use minimal oil for making the stuffing and steam it instead of deep frying. So here is my take on this recipe.
Chicken kheema 200 grams, onion 1 medium finely chopped, ginger garlic paste 1tsp, turmeric 1/2 tap, chilli powder 2tsp, coriander cumin powder 2tsp, garam masala powder 1/2tsp, cardamom powder 1/4th tsp, salt to taste, oil 2tabsp, chopped green coriander, lemon juice 1tabsp, chopped walnuts 3tabsp.
Rice flour 1heaped cup, water 1cup, a pinch of salt and oil 1tsp.
Heat oil and sauté onions till translucent, add ginger garlic paste and the rest of the dry spices. Stir for a minute and add the mince. Season it with salt and stir on high flame. (The mince has water and fat content so do not add water) cover it and cook it for 15mins on low heat. Garnish with chopped coriander, walnuts and a dash of lemon.
For the cover, heat water in a pan and season it with salt and oil. Once it comes to a boil add rice flour. Mix well and cover it with the lid. Shut the heat and let it rest till it cools though not completely.
Stuffing and making the karanji-
Now knead the rice flour into a smooth dough and divide them into lemon size balls. Roll each ball into approximate 5 inches circle. Place the rolled rice flour dough in a karanji mould and fill a tabsp of mince walnuts fillings. Press the mould to seal the karanji. Place these karanji into a steamer and cook it further for 5 mins. Serve hot with mint or garlic chutney.
If you do not have a mould on can just twist and seal the rolled dough into semicircular to make it into a karanji form.