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Matar Karanji /Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry)

An Indulgent deep fried snack with fresh green peas in every bite that can be served at your Holi or Diwali parties.

5 Servings

Prep Time: 15 min Cook Time: 45 min Total Time: 60 min

https://archanaskitchen.com/recipe/matar-karanji-recipe-maharashtrian-deep-fried-savoury-pastry

To begin making the Matar Karanji first make the dough for the covering.
Mix the flour, semolina, salt and ghee. Rub together the mixture for 1-2 minutes till the ghee is completely incorporated. You can use a food processor if you have one.
Gradually add water just enough to form a stiff but pliable dough (about 4-5 tablespoons water should be sufficient)
Keep the dough covered for about 30 minutes.
In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste. Do not add water.
In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice. Mix until all ingredients are combined
Heat oil for deep frying in a wok.
Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter. Use some oil or ghee to grease the working surface (do not use flour)
Place about 2-3 teaspoons of the peas filling 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.
Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.
Deep fry on medium heat till golden brown. (You can shape the karanjis at one time. Keep them covered and the fry them in batches)
Spicy Matar karanji tastes great on its own but you can serve them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties

Ingredients

1-1/2 cups All Purpose Flour (Maida)

3 tablespoon Sooji (Semolina/ Rava)

1/2 teaspoon Salt

3 tablespoons Ghee

Water as required

2 cups Green peas (Matar) blanched and water drained off completely

1/2 cup Fresh coconut grated

2 Green Chillies chopped or as required

2 teaspoons Cumin seeds (Jeera) roasted

1/2 teaspoon Asafoetida (hing)

2 teaspoon Ajwain (Carom seeds)

Coriander (Dhania) Leaves Handful, chopped

Mint Leaves (Pudina) Handful, chopped

1 teaspoon Lemon juice (adjust)

Salt as required

Oil for deep frying

Instructions

Step 1

To begin making the Matar Karanji first make the dough for the covering.

Step 2

Mix the flour, semolina, salt and ghee. Rub together the mixture for 1-2 minutes till the ghee is completely incorporated. You can use a food processor if you have one.

Step 3

Gradually add water just enough to form a stiff but pliable dough (about 4-5 tablespoons water should be sufficient)

Step 4

Keep the dough covered for about 30 minutes.

Step 5

In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste. Do not add water.

Step 6

In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice. Mix until all ingredients are combined

Step 7

Heat oil for deep frying in a wok.

Step 8

Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter. Use some oil or ghee to grease the working surface (do not use flour)

Step 9

Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge.

Step 10

Fold over the other half of the circle to make a half moon shape.

Step 11

Press and seal the edge taking care that air pockets do not form inside.

Step 12

Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.

Step 13

Deep fry on medium heat till golden brown. (You can shape the karanjis at one time. Keep them covered and the fry them in batches)

Step 14

Spicy Matar karanji tastes great on its own but you can serve them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties