Matar Karanji
Ingredients:
- Stuffing
- Covering
- Maida paste for sealing
- Oil for deep frying
For the stuffing:
- Matar (shelled peas) – 2.5 cups
- Fresh coconut (scrapped) – 2.5 tbsp
- Mustard seeds/ Cumin seeds – 1/4 tsp
- Hing – 1/3 tsp
- Turmeric powder – 1/4 tsp
- Green chilly (chopped) – 1 to 2
- Garam masala – 1 tsp
- Oil – 1 tbsp
- Sugar – 1 tsp
- Salt to taste
For the covering:
- Maida – 1.5 cups
- Wheat flour – 1/4 cup
- Rava / sooji – 1/4 cup
- Sugar – 1/4 tsp
- Melted vanaspati ghee – 2.5 tbsp
- Salt to taste
Procedure:
- Knead the dough by adding sufficient water and keep it aside. Dough shouldn’t be too soft.
- Blanch peas.
- Heat oil in a pan and add mustard seeds, hing, green chilly and turmeric powder.
- Add peas, garam masala, sugar, coconut and salt.
- Stir fry for 2 min.
- Divide the dough into 14 equal sized balls.
- Roll each ball into a circle of 4.5” diameter approx.
- Spread stuffing at the centre. Leave a small gap at the edges for sealing.
- Apply maida paste on the edges and seal.
- Make design with a fork on the edges or you could use karanji maker.
- Deep fry on low to medium flame till golden brown.
- Serve hot with dates and tamarind chutney or tomato ketchup.
