Matar gujiya is a perfect tea-time snack. Patties are filled with spicy peas stuffing. A crispy cover with a spicy filling.

Traditionally matar Karanji/ Gujiya is an indulgent Maharashtrian snack made using seasonal fresh green peas. Green peas and fresh coconut along with a few other spices are stuffed in a crisp flour pastry and then deep-fried till golden brown. Moreover, I personally don’t like coconut in matar gujiya that’s why I did not use it. However, if you like the coconut flavour then you can add coconut too. Matar Karanji is usually served as a tea time snack but you can make mini, bite-sized karanjis and serve them as a party appetizer or snack.

How To Make A Dough For Gujiya –

Sift the flour and rub in the ghee. Knead to make a stiff dough, cover with a moist cloth and keep aside.

To Make matar filling:

Heat the ghee in a wok add the cumin seeds, ginger, and green chillies, sauté for 2-3 sec add the green peas and all the dry masala.
When the mixture is dry enough mash a little and transfer mixture into a flat dish to cool.

Finally, I would like to suggest a few recipes from my blog

• Pineapple gujiya ‘ An Indian sweet ‘
• Gajar Matar Dry Curry- Carrot & Peas Stirfry
• Matar kachori
• Matar kachori- An Indian Stuffed Bread
• How To Make Gujiya

MATAR GUJIYA

Recipe by MINAL SHARMACourse: SnacksCuisine: Indian

Servings

12

servings

Prep time

40

minutes

Cooking time

40

minutes

Matar gujiya is a perfect tea-time snack. Patties are filled with spicy peas stuffing. A crispy cover with a spicy filling.

Ingredients

• Refined flour (maida)-5 cups

• Ghee-6 tbsp

• For the filling:-

• Ghee-2 tbsp

• Cumin seeds-1tsp

• Ginger chopped-1” piece

• Green chillies, chopped 3-4

• Green peas boiled -400 gm

• Salt to taste

• Black salt- 1/2 tsp

• Cumin powder-1 tsp

• Chaat masala-1 tsp

• Vegetable oil for deep frying

Directions

• Sift the flour and rub in the ghee. Knead to make a stiff dough, cover with a moist cloth and keep aside.
• For the filling:-
• Heat the ghee in a wok add the cumin seeds, ginger, and green chillies, sauté for 2-3 sec add the green peas and all the dry masala.
• When the mixture is dry enough mash a little and transfer mixture into a flat dish to cool.
• Divide the dough equally into 25 portions roll each out into a small disc of 3”dia . put 1 tbsp mixture in the centre of 1 disc and fold over to make a half-circle press the edges well together to seal the filling inside you can use little water also to seal edges. with a fork press the edges again. repeat till all the patties are done.
• Heat the oil in a wok, fry the patties, a few at a time, on medium heat till brown and crisp take it out and drain all the excess oil on paper towels.
• Serve hot.