Matar Karanji

Ingredients:

1. Stuffing
2. Covering
3. Maida paste for sealing
4. Oil for deep frying

For the stuffing:

1. Matar (shelled peas) - 2.5 cups
2. Fresh coconut (scrapped) - 2.5 tbsp
3. Mustard seeds/ Cumin seeds - 1/4 tsp
4. Hing - 1/3 tsp
5. Turmeric powder - 1/4 tsp
6. Green chilly (chopped) - 1 to 2
7. Garam masala - 1 tsp
8. Oil - 1 tbsp
9. Sugar - 1 tsp
10. Salt to taste

For the covering:

1. Maida - 1.5 cups
2. Wheat flour - 1/4 cup
3. Rava / sooji - 1/4 cup
4. Sugar - 1/4 tsp
5. Melted vanaspati ghee - 2.5 tbsp
6. 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.