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Namkeen matar karanji / gujiya /MATAR KACHORI

MATAR KARANJI / GUJIYA / LILA VATANA NA GHUGRA /MATAR GHUGRA

Recipe courtesy – Manjari Sanghrajka

NAMKEEN MATAR KARANJI / GUJIYA

INGREDIENTS FOR COVERING

  • Maida – 300 gm
  • Hot Ghee / oil – 3 tbsp
  • Salt as per taste
  • Water for kneading
  • Baking pwder – ¼ tsp [optional ] gives crispiness
  • Oil for deep frying

METHOD

Take the flour  + salt + hot oil/ghee in a plate and mix well.

Start kneading by adding enough water.

 Knead it into a firm dough .

Cover with a damp cloth and keep aside for 30 mins or more.

INGREDIENTS FOR STUFFING

  • Fresh green peas – 2 cup
  • Saunf /fennel seeds – 1 tbsp
  • Jeera – 2 tsp
  • Lemon juice – 1 tbsp
  • Garam masala pwdr – ½ tsp
  • Coriander pwdr – 1 tsp
  • Chaat masala pwdr – ½ tsp
  • Green chilli – 5 or 6 or as per taste
  • Ginger – a small piece
  • Fresh grated  coconut – ½  cup
  • Finely chopped coriander leaves
  • Dry fruits finely chopped – ¼ cup [cashew and raisins ]
  • Turmeric – ¼ tsp [ optional ]
  • Sugar – 2 to 3 tsp
NAMKEEN MATAR KARANJI / GUJIYA

METHOD

Blend [ pulse beat ] the green peas into coarse texture and keep aside .

Dry roast the fennel seeds + jeera on medium flame till aromatic .[colour should not change ]

Take the roasted jeera + saunf + green chilli + ginger + sugar in a mixie jar and blend it .[don’t add water ]

Now heat 1 tbsp oil in a pan and add the green chilli paste + turmeric + garam masala pwdr + coriander pwdr  and fry for few seconds .[don’t burn it ]

Add the crushed peas and mix well .

Stir and cook till the mixture becomes dry .

Finally add the coconut + salt + lemon juice + dry fruits and mix well .

Off the flame .

Stuffing is ready .

***Stuffing has to be dry .Adjust spice as per taste .

NAMKEEN MATAR KARANJI / GUJIYA

METHOD FOR MAKING KARANJI

Take one ball of the dough and roll it into a poori size circle [ 5 inch diameter], put 1 tbsp of the stuffing in the center.

Apply water around the corners .

Bring one end over the other end to make semi circle.

Press and it seal it with your finger tips.

Press it with a fork for pattern or use a karanji cutter for a curvy edge or twist the edges with fingers.

Repeat the same with all the dough and cover it with a moist cloth.

Heat oil in a deep pan on low to medium flame .

The oil should not become very hot .

On lower flame slide in  2 or 3 at a time.

Cook on low flame .Just give a stir – Dont flip .

Once the gujiyas starts floating , flip and cook on othe side .

Cook till golden brown colour and crisp .It takes 8 to 10 mins on low to medium flame

Remove on a absorbent paper.

Serve with any chutney or sauce .

***You can also bake them instead of deep frying.@200 C for 30 mins

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