Baked Karanji

Baked Karanji

Prep: 3 hours

Cook: 35 miniutes

Method: Moderate

Course: Snack

Karanjis are usually deep fried but you can make them healthier by baking them


  • For covering
  • Refined flour (maida) 1 cup
  • Ghee 1 tbsp + 1 tsp
  • Yogurt 1 tbsp
  • Salt ¼ tsp
  • Baking soda ¼ tsp
  • For stuffing
  • Fresh coconut, scraped 1¼ cups
  • Jaggery, grated ¼ cup
  • Honey 1 tbsp
  • Green cardamom powder ½ tsp


  • To make the stuffing, heat a non-stick pan, add coconut and saute on medium heat till the moisture evaporates.
  • Add jaggery and mix well and saute till it melts and mixes well with the coconut. Add honey and saute till the mixture is semi dry.
  • Add cardamom powder, mix well and switch off the heat. Set aside to cool down to room temperature.
  • To make the covering, take refined flour in a mixing bowl, add yogurt, salt and ghee and mix well. Add sufficient water and knead into a semi soft dough.
  • Cover the dough with a small bowl and rest for 2 hours.
  • Preheat an air fryer to 180º C.
  • Knead the dough for 1 minute. Divide into 12 equal parts and shape them into balls.
  • Roll out each ball into a not too thin puri. Place some stuffing in the center of the puri, bring one side over the stuffing and press the edges to seal well. Press the edges with a fork to make a design.
  • Lightly grease the air fryer basket, arrange all the karanjis in it and fit it to the air fryer and bake 25 minutes.
  • Take the karanjis out of the air fryer and cool down to room temperature.
  • Arrange them on a serving platter and serve or store in an airtight container to use when required.