| • | Mix the maida, salt and oil (2 tbsp), and knead to make stiff dough. Keep it aside.
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| • | To make the filling, heat oil in a pan and add the mustard seeds. When seeds start spluttering, add green chillies, coriander, peas and salt to the oil. Cook for a few minutes and put off the flame.
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| • | Now, divide the dough into small rounds of equal sizes.
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| • | Roll out each ball into small rounds of 3 inches and place 2 tsp of filling on one half of the round, wet the edges with fingers and fold over. Press to seal.
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| • | Heat oil in a pan and deep fry the karanjis until crisp and golden.
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| • | Put off the flame, take out the karanjis. Drain excess oil on paper towel.
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| • | Mattar Karanjis are ready to eat. Serve hot. |
