Matar Karanji( Fresh Green Peas Gujiya)
Matar Karanji/ Gujiya is a Maharashtrian snack made using seasonal fresh green peas. Green peas and fresh coconut along with a few other spices are stuffed in a crisp flour pastry and then deep fried till golden brown. This karanji can be a perfect tea time or evening snack.
Ingredients:
For Cover:
1 cup Maida
Salt to taste
2 tsp smoking hot Oil
Water
For stuffing
2 Cups Green peas (Matar) , blanched and water drained off completely
A pinch of Hing
1 Tsp Ginger-Garlic-Green chili paste (3~4 Garlic cloves, 2~3 Green chilies 1/2 Ginger blended roughly)
1 Tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 Tsp Garam masala
1 Tsp Sugar
1/2 Cup Fresh coconut , grated
Coriander (Dhania) Leaves , Handful, chopped
1 Tsp Lemon juice , (adjust)
Salt , as required
Oil , for deep frying
Method:
Making Dough:
Take maida in a dish and add salt to taste.
Mix well and add smoking hot oil.
Mix well and when the oil cools down a little rub it well with maida.
Maida should get a nice crumble texture like Rava or bread crumbs.
Add a little water at a time and knead a little stiff dough.
Make sure the dough is not soft.
Cover and rest the dough for about 15-20 minutes.
Stuffing:
Heat up oil in a pan.
Add cumin seeds and let them splutter.
Add hing, ginger-garlic-green chili paste and mix well.
Add blanched green green peas and roast it nicely.
Add coriander powder, turmeric powder, garam masala, and mix well.
Add freshly grated coconut and mix well.
Add salt, sugar, and mix well.
Add lemon juice and switch off the gas.
Mash matar a little with masher. Do not mash them completely, just a little.
Take a small ball of dough and roll a small puri form it. It should not be much thick.
Fill the stuffing and spread a little water along the edges.
Close the karamji and seal it really good.
Press the edge of karanji with a fork to make a nice design or You can cut the edge off .
Heat up oil on medium heat.
Drop karanji in hot oil and fry on low to medium heat until it gets nice golden color from both sides.
Take the karanji out and put it on kitchen tissue to drain the excess oil and transfer it into a dish.
Serve it with mint Chutney or Tomato ketchup













