Mattar Karanjis Recipe

Mattar Karanjis Recipe
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Mattar Karanjis is a typical Maharashtrain dish that is made with green peas, during festivals. The stuffing is put into maida pockets and fried until they are golden brown. These crispy Matar Karanji are best enjoyed with Pudina chutney.
Mattar Karanjis Recipe
Difficulty Easy
Rating 7.0 / 10 (2 votes)
Recipe Type Veg.
  • ½ tsp Salt
  • 2 tbsp Oil
  • Salt to taste
  • 1-½ cup Maida
  • Oil for deep frying
  • 1 tsp Mustard Seeds
  • 1-½ cup Peas (crushed)
  • 2 tsp Green Chillies (chopped)
  • 2 tbsp Coriander Leaves (chopped)
How to make Mattar Karanjis:
  • Mix the maida, salt and oil (2 tbsp), and knead to make stiff dough. Keep it aside.
  • 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.
  • Now, divide the dough into small rounds of equal sizes.
  • 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.
  • Heat oil in a pan and deep fry the karanjis until crisp and golden.
  • Put off the flame, take out the karanjis. Drain excess oil on paper towel.
  • Mattar Karanjis are ready to eat. Serve hot.