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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
Cook Time 30 minutes
Total Time 45 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