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

Step 1: To begin making the Matar Karanji first make the dough for the covering

Step 2: For the karanji/gujiya dough:Mix the flour, semolina, salt and ghee

Step 3: Rub together the mixture for 1-2 minutes till the ghee is completely incorporated

Step 4: You can use a food processor if you have one

Step 5: Gradually add water just enough to form a stiff but pliable dough (about 4-5 tablespoons water should be sufficient)Keep the dough covered for about 30 minutes

Step 6: For the Gujiya/Karanji filling:In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste

Step 7: Do not add water

Step 8: In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice

Step 9: Mix until all ingredients are combinedTo make the Matar Karanji:Heat oil for deep frying in a wok

Step 10: Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter

Step 11: Use some oil or ghee to grease the working surface (do not use flour)Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge

Step 12: Fold over the other half of the circle to make a half moon shape

Step 13: Press and seal the edge taking care that air pockets do not form inside

Step 14: Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji

Step 15: Deep fry on medium heat till golden brown

Step 16: (You can shape the karanjis at one time

Step 17: Keep them covered and the fry them in batches)Spicy Matar karanji tastes great on its own but you can serve them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties