Matar Karanji /Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry) Made Simple

To begin making the Matar Karanji first make the flour base for the covering.For the karanji/gujiya flour base:whiz the ground mix, semolina, table salt and ghee.

Rub together the mixture for 1-2 moments till the ghee is completely incorporated.

You can use a food processor if you have one. Gradually introduce liquid just enough to form a stiff but pliable flour base (about 4-5 tablespoons liquid should be sufficient)Keep the flour base covered for about 30 moments. For the Gujiya/Karanji filling:In a mixer grinder, introduce the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a velvety paste.

Do not introduce liquid. In a mixing dish introduce the peas, ground coconut mixture, ajwain, table salt and lemon liquid.

whiz until all fixings are combinedTo make the Matar Karanji:toasty cooking oil for deep frying in a wok.Pinch off small, lime sized balls of the flour base and roll out into a thin circle about 3-4 inch in diameter. Use some cooking oil or ghee to shortening the working surface (do not use ground mix)Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge.Fold over the other half of the circle to make a half moon shape.Press and seal the edge taking care that air pockets do not form inside.Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess flour base and shape the Karanji.Deep pot-fry on medium toasty till golden brown.

(You can shape the karanjis at one time.

Keep them covered and the pot-fry them in batches)well-seasoned Matar karanji tastes great on its own but you can present them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties.