Matar Karanji / Gujiya Recipe (Maharashtrian Deep Fried Savoury Pastry)
Matar Karanji, also known as Gujiya in many parts of India, is a beloved Maharashtrian snack that combines the richness of crispy, deep-fried pastry with a savory, aromatic filling of green peas, coconut, and spices. A true indulgence, Matar Karanji is perfect for tea-time, festive occasions, or even as a unique appetizer for parties. Its crunchy exterior encases a flavor-packed filling that blends the sweetness of green peas with the freshness of mint and coriander, making each bite a delightful treat. Whether made in bite-sized portions or as larger pieces, these pastries are sure to become a favorite among all who try them.
Ingredients
For the Dough (Covering)
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 ½ cups |
| Semolina (Sooji / Rava) | 3 tablespoons |
| Salt | ½ teaspoon |
| Ghee (Clarified Butter) | 3 tablespoons |
| Water | As required |
For the Filling
| Ingredient | Quantity |
|---|---|
| Green Peas (Matar), blanched and drained | 2 cups |
| Fresh Coconut, grated | ½ cup |
| Green Chilies, chopped (adjust to taste) | 2 |
| Cumin Seeds (Jeera), roasted | 2 teaspoons |
| Asafoetida (Hing) | ½ teaspoon |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Fresh Coriander (Dhania) Leaves, chopped | A handful |
| Fresh Mint Leaves (Pudina), chopped | A handful |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| Oil (for deep frying) | As required |
Preparation Time
15 minutes
Cooking Time
45 minutes
Total Time
1 hour
Servings
Makes about 12-15 medium-sized Karanjis (depending on size)
Instructions
Step 1: Prepare the Dough for the Covering
-
Make the Dough:
In a large mixing bowl, combine 1 ½ cups of all-purpose flour (maida), 3 tablespoons of semolina (sooji), and ½ teaspoon of salt. Mix everything together so that the dry ingredients are well distributed. -
Add Ghee:
Add 3 tablespoons of ghee to the dry ingredients. Using your fingers, rub the ghee into the flour mixture until it resembles a crumbly texture. -
Add Water Gradually:
Slowly add water, a little at a time, and knead the mixture into a smooth, firm dough. The dough should not be too soft but pliable enough to roll out easily. Cover the dough with a damp cloth and set it aside for 15 minutes to rest.
Step 2: Prepare the Filling
-
Blanch the Peas:
Blanch 2 cups of green peas in boiling water for 3-4 minutes, then drain them completely to ensure there is no excess moisture. -
Prepare the Filling:
In a large mixing bowl, mash the blanched peas lightly with the back of a spoon or a potato masher, leaving some peas whole for texture. -
Add Coconut and Spices:
Add ½ cup of grated fresh coconut, 2 teaspoons of roasted cumin seeds, ½ teaspoon of asafoetida (hing), and 2 teaspoons of ajwain (carom seeds) to the mashed peas. Mix well to combine the ingredients evenly. -
Fresh Herbs and Seasoning:
Stir in a handful of chopped fresh coriander leaves, a handful of chopped mint leaves, 2 finely chopped green chilies (or to taste), and 1 teaspoon of lemon juice. Season with salt to taste. Ensure the mixture is well combined.
Step 3: Shape the Karanjis
-
Divide the Dough:
Once the dough has rested, divide it into small equal-sized balls (about the size of a small lime). -
Roll Out the Dough:
On a lightly floured surface, roll each ball of dough into a small, thin circle, approximately 3-4 inches in diameter. -
Fill the Karanji:
Place about 1-2 tablespoons of the prepared pea filling in the center of each dough circle. Be careful not to overfill, as this could cause the pastry to tear while frying. -
Seal the Karanji:
Carefully fold the dough over the filling to create a half-moon shape. Pinch the edges together tightly to seal, pressing the sides to ensure the filling stays inside. You can also crimp the edges with your fingers or use a fork to make decorative ridges.
Step 4: Fry the Karanjis
-
Heat Oil:
Heat enough oil in a deep frying pan or wok to submerge the Karanjis. The oil should be medium-hot — not too hot, as this can cause the outer pastry to burn before the filling is cooked. -
Fry the Karanjis:
Carefully slide the prepared Karanjis into the hot oil, one or two at a time, depending on the size of your pan. Fry them in batches, turning occasionally, until they are golden brown and crispy on all sides. -
Drain Excess Oil:
Once fried, remove the Karanjis from the oil and drain them on paper towels to remove any excess oil.
Serving Suggestions
- Tea-time Treat: Serve these crispy Matar Karanjis as a snack alongside a hot cup of masala chai (spiced tea). They also make an excellent addition to any festive spread or gathering.
- Mini Karanjis: For parties or appetizer platters, shape the Karanjis into smaller, bite-sized portions for a delightful hors d’oeuvre.
- With Yogurt or Chutney: These Karanjis can be served with cooling yogurt or tangy chutneys such as tamarind or mint chutney for an extra burst of flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 2g |
| Sodium | 150mg |
| Sugar | 3g |
Tips and Variations:
- Make-ahead option: The dough and filling can be prepared in advance. Simply store the dough in an airtight container and refrigerate for up to 2 days. The filling can also be stored in the refrigerator for up to 1 day.
- Baking Option: While traditionally deep-fried, you can bake these Karanjis for a healthier alternative. Brush them with a little oil or ghee and bake at 375°F (190°C) for 25-30 minutes, or until golden and crispy.
- Stuffing Variations: Experiment with other fillings such as mashed potatoes, paneer (Indian cottage cheese), or even a spiced lentil mixture for a different flavor profile.
Enjoy making and savoring these delightful Matar Karanjis, a true taste of Maharashtrian culinary tradition!
