Matar Karanji / Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry)
Matar Karanji, also known as Gujiya, is a delightful Maharashtrian snack that is enjoyed during festivals like Diwali and Holi. This deep-fried pastry is filled with a spicy and flavorful mixture of green peas, fresh coconut, and aromatic spices. The crispy outer layer of the Karanji contrasts beautifully with the spicy and tangy filling, making it a favorite at parties and celebrations. Hereβs a step-by-step guide to making this delectable treat at home.
Ingredients
For the Dough (Covering):
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/2 cups |
| Sooji (Semolina / Rava) | 3 tablespoons |
| Salt | 1/2 teaspoon |
| Ghee | 3 tablespoons |
| Water | As required |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Green peas (Matar) | 2 cups (blanched and water drained) |
| Fresh coconut (grated) | 1/2 cup |
| Green Chillies (chopped) | 2 (or to taste) |
| Cumin Seeds (Jeera) | 2 teaspoons (roasted) |
| Asafoetida (Hing) | 1/2 teaspoon |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Coriander Leaves (Dhania) | A handful |
| Mint Leaves (Pudina) | A handful |
| Lemon juice | 1 teaspoon (adjust as needed) |
| Salt | As required |
For Frying:
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | For deep frying |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Instructions
Making the Dough (Covering):
-
Prepare the Dough:
In a mixing bowl, combine the all-purpose flour (maida), semolina (sooji), salt, and ghee. Use your fingers to rub the ingredients together for about 1-2 minutes, ensuring that the ghee is completely incorporated into the flour mixture. This step is crucial for achieving a flaky texture in the pastry. -
-
Add Water:
Gradually add water, a little at a time, until the dough comes together. You want the dough to be stiff but pliable (about 4-5 tablespoons of water should be sufficient). Knead the dough for about 3-4 minutes until smooth and firm. -
Rest the Dough:
Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This resting time helps the dough to relax and become easier to roll out.
Preparing the Filling:
-
Grind the Filling Ingredients:
In a mixer grinder, add grated fresh coconut, chopped green chillies, coriander leaves, mint leaves, and roasted cumin seeds. Grind them into a smooth paste without adding any water. -
Prepare the Peas Mixture:
In a mixing bowl, add the blanched green peas, the ground coconut mixture, ajwain, asafoetida, salt, and lemon juice. Mix everything well until all the ingredients are evenly combined. The filling should be well-seasoned and aromatic.
Shaping and Frying the Matar Karanji:
-
Roll Out the Dough:
After the dough has rested, pinch off small portions, about the size of a lime, and roll them into smooth balls. Using a rolling pin, flatten each ball into a thin, round disc about 3-4 inches in diameter. Be sure to grease the rolling surface with ghee or oil (avoid using flour) to prevent the dough from sticking. -
Fill the Pastries:
Place about 2-3 teaspoons of the prepared peas filling onto one side of the dough circle, leaving some space at the edges to seal it properly. -
Shape the Karanji:
Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal the Karanji, ensuring there are no air pockets inside. Use a Karanji cutter or a small fluted pastry cutter to trim the edges, giving it a beautiful shape. -
Fry the Karanjis:
Heat sunflower oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully slide the prepared Karanjis into the oil and fry them in batches. Fry until they turn golden brown and crispy on both sides (about 4-5 minutes). Be sure to keep the temperature steady to avoid burning. -
Drain and Serve:
Once fried, remove the Karanjis from the oil and drain them on a paper towel to remove excess oil. Serve them hot and crispy.
Serving Suggestions:
Matar Karanji is delicious on its own, but for an added zing, you can serve it with a Raw Mango & Coconut Chutney or any chutney of your choice. These Karanjis are a perfect accompaniment for festive occasions like Diwali or Holi, adding a savory touch to the celebration.
Tips for Perfect Matar Karanji:
- Ensure that the dough is not too soft or too hard. A stiff but pliable dough ensures that the Karanji crisps up perfectly when fried.
- You can prepare the filling a day ahead to save time on the day of frying.
- If you donβt have a Karanji cutter, a regular pastry cutter or even a fork will work to seal the edges.
- Fry the Karanjis in small batches to ensure they cook evenly.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Sodium | 250mg |
Conclusion:
Matar Karanji (Gujiya) is a perfect balance of crunch and flavor, making it an irresistible snack for your next festive gathering. Whether you’re celebrating Diwali, Holi, or any occasion, this Maharashtrian delicacy is sure to impress your guests with its crispy exterior and flavorful filling. With just a few simple ingredients and some careful preparation, you can enjoy this delightful treat at home. So, roll up your sleeves, fry these golden beauties, and treat yourself to a taste of Maharashtra!
