Tribal Cuisine: Mandia (Ragi/Finger millet )Karanji Pitha



    1. Mandia (Ragi/ Finger millet ) flour- 1½  cup
    2. Wheat flour /Maida flour – 1 cup
    3. Fresh grated coconut—2 cup
    4. Sugar/Jaggery- 1 cup
    5. Green cardamom powder-1/4th  tsp
    6. Ghee-2 tbs
    7. salt – as required
    8. Oil – for frying

    Preparation Method

    • Take a pan and put the freshly grated coconut and jaggery/sugar.
    • Heat it on a low flame and stir fry for 2 to 3 minutes till it becomes a little dry.
    • Add green cardamom powder and continue heating on low flame for another 1 minute.
    • Put this mix aside in a bowl and let it cool.
    • In another bowl mix Wheat flour / Maida (all-purpose flour), Mandia (Ragi) flour, salt & sieve them to remove any husk or other impurities.
    • Take a small pan and heat ghee till it becomes light hot. Pour the light hot ghee into the mixt flour and mix well.
    • Add water to mix flour, knead for a minute, and form a smooth dough. Cover and leave the dough to rest for around 10 –15 minutes.
    • Now divide the dough into some equal portions.
    • Flatten the dough ball and roll out on a lightly floured surface. Use little flour for dusting if it sticks too much during rolling.
    • Add a tablespoon of the coconut stuffing to it.
    • Brush the edges with milk// water and fold over the upper half sealing the Karanji to form a semi-circle.
    • Press lightly and seal well. Use a fork to crimp the edges and trim. 
    • Heat oil in a pan over medium heat.
    • Fry 3-4 karanjis at a time( depends upon the size of pan ), turning them while frying until they will puff up slightly and have a crisp coating.
    • Drain over the paper and serve warm or store it in an airtight container.

    Prepared by: Sabnam Aferin

    Cuttack, Odisha

    You can reach her at [email protected]