Matar ki Karanji is a deep-fried savoury pastry from a Maharashtrian kitchen. It is stuffed with fresh green peas along with spices and coconut.

Karanji is normally made on special occasions like Diwali or Ganesh Chaturthi. It can either be sweet or savoury. The sweet one is stuffed with dry coconut, semolina and dried fruits, while the savoury one could be with green peas or even mixed veggies. When we talk of Karanji, it reminds me of Gujiya which is very popular in the North. Again we have a sweet and a savoury version of the Gujiya. Coming to the west we have a sweet version of this Karanji which is called Ghughra in Gujarat. So many different names of this half-moon pastry.

Matar ki Karanji is made with fresh green peas and that is one reason that this Karanji is normally made in winters. The spices are mild, but the green chilly and coconut give it an extremely delicious taste. The crisp pastry with a delicious stuffing is a treat by itself, but you can always serve some ketchup or chutney along with it. I normally like to eat without any accompaniments, just to get the real taste of the dish.

While making the karanji make sure you add enough shortening while making the pastry dough. This will give it a wonderful crunch. The stuffing for peas should always be with fresh peas. These should always be pulsed in short bursts to retain the coarse texture. One more thing, take a test check of the stuffing before you actually begin stuffing. Balance the salt, sugar and lemon. Fry it to a crisp golden and I bet you will love it.

I made Matar ki Karanji for the Maharashtrian Mix Platter and they were relished by all in the family. Maharashtrian Mix platter is the last platter in the platter series where I have been posting these for the Thali and Platter Festival for our September Mega Marathon.

Matar ki Karanji

Ingredients

Pastry

50 gms refined flour
50 gms wheat flour
2 tsp ghee/oil
Pinch turmeric
Pinch salt

Stuffing

1 tsp oil
1 tsp cumin seeds
1/4 tsp turmeric powder
1-2 green chillies, finely chopped
1/2” ginger, grated
250 gms fresh green peas
1/4 cup coconut, grated
1 tsp salt
Juice of 1/2 lemon
1 tsp goda masala / garam masala

Other ingredients

Milk for sealing Karanji
Oil for frying Karanji

Method

Pastry

Place flour in a bowl. Make a well in the middle.
Add oil, salt and turmeric rubbing them into the flour.
Gradually adding water make a firm but flexible dough.
Knead for 5 to 7 minutes. Cover and let the dough rest for 30 minutes.

Stuffing

Wash and pulse the peas in a mixer or a food processor.
Make sure the process is done in short bursts. We need coarse ground peas.
Heat oil and add cumin seeds. Let crackle.
Add green chillies, ginger and turmeric.
Immediately add the crushed peas.
Sauté for a few minutes, cover and cook for 5-7 minutes or till tender.
Now add coconut, lemon juice, goda masala / garam masala and salt.
At this point, you can add a pinch of sugar too.
Sauté again for 2-3 minutes for the spices to mix well.
Switch off the flame and let the mix cool.

Karanji

Grease your hands and knead the dough once again till smooth.
Pinch out tiny balls from it.
Flatten the ball, roll it into a disc of 4 “.
Do not apply dry flour, instead if you could grease with oil.
Place 2-3 tbsp of stuffing on one side of the circle leaving some space on the edge.
Fold over the other half of the circle to make a half-moon shape.
Press and seal the edge taking care that air pockets do not form inside.
You could apply a little water on the edges for sealing.
Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.
( alternatively, you could use karanji / gujia mould too .)
Deep fry on medium heat till golden and crisp.

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Rava Idli
Day 16 Marashtrian Mix Platter

Print Pin

Matar ki Karanji

Matar ki Karanji is a deep-fried savoury pastry from a Maharashtrian kitchen. It is stuffed with fresh green peas along with spices and coconut.

Course Snack, Tea Time

Cuisine Indian Cuisine

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

Pastry

• 50 gms refined flour
• 50 gms wheat flour
• 2 tsp ghee / oil
• Pinch turmeric
• Pinch salt

Stuffing

• 1 tsp oil
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1-2 green chillies finely chopped
• 1/2 ginger grated
• 250 gms fresh green peas
• 1/4 cup coconut grated
• 1 tsp salt
• Juice of 1/2 lemon
• 1 tsp goda masala / garam masala

Other ingredients

• Milk for sealing Karanji
• Oil for frying Karanji

Instructions

Pastry

• Place flour in a bowl. Make a well in the middle.
• Add oil, salt and turmeric rubbing them into the flour.
• Gradually adding water make a firm but flexible dough.
• Knead for 5 to 7 minutes. Cover and let the dough rest for 30 minutes.

Stuffing

• Wash and pulse the peas in a mixer or a food processor.
• Make sure the process is done in short bursts. We need coarse ground peas.
• Heat oil and add cumin seeds. Let crackle.
• Add green chillies, ginger and turmeric.
• Immediately add the crushed peas.
• Sauté for a few minutes, cover and cook for 5-7 minutes or till tender.
• Now add coconut, lemon juice, goda masala / garam masala and salt.
• At this point, you can add a pinch of sugar too.
• Sauté again for 2-3 minutes for the spices to mix well.
• Switch off the flame and let the mix cool.

Karanji

• Grease your hands and knead the dough once again till smooth.
• Pinch out tiny balls from it.
• Flatten the ball, roll it into a disc of 4 “.
• Do not apply dry flour, instead if you could grease with oil.
• Place 2-3 tbsp of stuffing on one side of the circle leaving some space on the edge.
• Fold over the other half of the circle to make a half-moon shape.
• Press and seal the edge taking care that air pockets do not form inside.
• You could apply a little water on the edges for sealing.
• Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.
• ( alternatively, you could use karanji / gujia mould too .)
• Deep fry on medium heat till golden and crisp.

Notes