Matar Karanji /Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry)
A vegetarian Maharashtrian Recipes recipe with -/2 all purpose flour (maida), sooji (semolina/ rava), salt. Ready in 1h, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Matar Karanji first make the dough for the covering
- 2
For the karanji/gujiya dough:Mix the flour, semolina, salt and ghee
-/2 all purpose flour (maida)(1 cups)salt(1/2 teaspoon)tablespoons ghee(3)salt - as required - 3
Rub together the mixture for 1-2 minutes till the ghee is completely incorporated
tablespoons ghee(3)green peas (matar) - blanched and water drained off completely(2 cups) - 4
You can use a food processor if you have one
- 5
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
tablespoons ghee(3)water - as requiredgreen peas (matar) - blanched and water drained off completely(2 cups) - 6
For the Gujiya/Karanji filling:In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste
green peas (matar) - blanched and water drained off completely(2 cups)fresh coconut - grated(1/2 cup)green chillies - chopped or as required(2)teaspoons cumin seeds (jeera) - roasted(2)coriander (dhania) leaves - handfulmint leaves (pudina) - handful - 7
Do not add water
water - as requiredgreen peas (matar) - blanched and water drained off completely(2 cups) - 8
In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice
salt(1/2 teaspoon)green peas (matar) - blanched and water drained off completely(2 cups)fresh coconut - grated(1/2 cup)ajwain (carom seeds)(2 teaspoon)lemon juice - (adjust)(1 teaspoon)salt - as required - 9
Mix until all ingredients are combinedTo make the Matar Karanji:Heat oil for deep frying in a wok
sunflower oil - for deep frying - 10
Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter
- 11
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
-/2 all purpose flour (maida)(1 cups)tablespoons ghee(3)green peas (matar) - blanched and water drained off completely(2 cups)teaspoons cumin seeds (jeera) - roasted(2) - 12
Fold over the other half of the circle to make a half moon shape
- 13
Press and seal the edge taking care that air pockets do not form inside
- 14
Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji
- 15
Deep fry on medium heat till golden brown
sunflower oil - for deep frying - 16
(You can shape the karanjis at one time
- 17
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
fresh coconut - grated(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Matar Karanji /Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry)
A vegetarian Maharashtrian Recipes recipe with -/2 all purpose flour (maida), sooji (semolina/ rava), salt. Ready in 1h, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
17 steps- 1
To begin making the Matar Karanji first make the dough for the covering
- 2
For the karanji/gujiya dough:Mix the flour, semolina, salt and ghee
-/2 all purpose flour (maida)(1 cups)salt(1/2 teaspoon)tablespoons ghee(3)salt - as required - 3
Rub together the mixture for 1-2 minutes till the ghee is completely incorporated
tablespoons ghee(3)green peas (matar) - blanched and water drained off completely(2 cups) - 4
You can use a food processor if you have one
- 5
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
tablespoons ghee(3)water - as requiredgreen peas (matar) - blanched and water drained off completely(2 cups) - 6
For the Gujiya/Karanji filling:In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste
green peas (matar) - blanched and water drained off completely(2 cups)fresh coconut - grated(1/2 cup)green chillies - chopped or as required(2)teaspoons cumin seeds (jeera) - roasted(2)coriander (dhania) leaves - handfulmint leaves (pudina) - handful - 7
Do not add water
water - as requiredgreen peas (matar) - blanched and water drained off completely(2 cups) - 8
In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice
salt(1/2 teaspoon)green peas (matar) - blanched and water drained off completely(2 cups)fresh coconut - grated(1/2 cup)ajwain (carom seeds)(2 teaspoon)lemon juice - (adjust)(1 teaspoon)salt - as required - 9
Mix until all ingredients are combinedTo make the Matar Karanji:Heat oil for deep frying in a wok
sunflower oil - for deep frying - 10
Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter
- 11
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
-/2 all purpose flour (maida)(1 cups)tablespoons ghee(3)green peas (matar) - blanched and water drained off completely(2 cups)teaspoons cumin seeds (jeera) - roasted(2) - 12
Fold over the other half of the circle to make a half moon shape
- 13
Press and seal the edge taking care that air pockets do not form inside
- 14
Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji
- 15
Deep fry on medium heat till golden brown
sunflower oil - for deep frying - 16
(You can shape the karanjis at one time
- 17
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
fresh coconut - grated(1/2 cup)
About this recipe
A vegetarian Maharashtrian Recipes recipe with -/2 all purpose flour (maida), sooji (semolina/ rava), salt. Ready in 1h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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