Kheema Khajache Kanavle

Kheema Kanavle:

Ingredients for filling:

Use finely chopped kheema ½ kg, 1 tbsp curd, haldi, red chilly pd, salt, 2 tbsp ginger garlic paste.

For masala:

1tejpatta, finely chopped onion, khuskhus, cashew nut, dry coconut, garam masala, oil.

Method:

Marinate kheema with 1tbsp curd haldi, red chilli pd, salt. Take a pan add oil & tejpattta, saute chopped onion in oil till it turn translucent, then add ginger- garlic paste, saute. Add marinated kheema then add 1cup hot water &let it cook. Then add garam masala, khuskhus, cashew nuts, dry coconut. Cook till it is almost dry. Let it cool. Can add fresh chopped coriander.

Ingredients for covering:

1cup fine semolina (rava), 1cup Maida, 4tbsp vanaspati ghee or oil, ½ tsp baking powder, ¼ tsp salt, milk or water ½ cup, Corn flour.

 For filling: Take 2tbsp vanaspati ghee and gradually add corn flour to it till it forms into a soft dough.

Method:

Sieve together semolina, maida, salt and baking powder in a wide bowl. Add 4tbsp of warm ghee or oil in it. Then with the help of water or milk knead into stiff dough and keep aside and cover it with damp cloth for 2hrs. Make 3 equal sized balls of the dough, if u want can add color of your choice to the dough. Roll it into chapatti and keep 3chapattis aside. Take one chapatti and apply some corn flour mix on it in thin layer. Make sure it is spread evenly. Then put another chapatti on top of it, again apply corn flour on it. Repeat this procedure for all the chapattis. Now roll this and u will get elongated 3 layered roll. Cut this roll into 1” pieces. U will get approximately 25 pieces, keep it under damp cloth. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle,

apply water to seal open end. Keep the Kanavle under a damp cloth.
Gently slide it into the hot oil and deep fry till crisp. Drain on absorbent paper. Do not overcook. It will go with pudina chutney.

 Enjoy this delicious treat and let me know.....