Green Peas Gujjiya
Matar Karanji/Gujjiya is a savory delicacy made altheas once In winter season when the Green peas are in season. These are a very typical snack made in the Maharashtrian household. These savory delicacies have a crunchy exterior and a spicy soft mouth-watering filling. You can fry them, air fry them or bake them. They turn out just sumptuous. Accompany them with a green mint coriander chutney, tamarind chutney, or plain tomato ketchup.
SERVING SIZE :(20 Karanjis)
PREP TIME: 1 hr
COOK TIME: 20 min
INGREDIENTS FOR THE COVERING
FLOUR/ MAIDA 1.5 C
SEMOLINA/RAWA 1/2C
GHEE/ MOHAN 2 TBSP
WATER APPROX ½ C
SALT AS PER TASTE
INGREDIENTS FOR THE FILLING
GREEN PEA 2 C(PAR BOILED)
ONION DICED 1 (LARGE)
GINGER 1 INCH SLICE
GREEN CHILLIES 2-6( AS PER YOUR SPICE LEVEL)
CORIANDER LEAVES 1 C
CASHEWS BROKEN 2 TBSP
FRESH GRATED COCONUT 1C
CORIANDER SEEDS 1TBSP
DHANIA JEERA MASALA 1 TSP
CHILLI POWDER 1 TSP
SESAME SEEDS 1 TBSP
DRY MANGO POWDER / AMCHUR 1 TBSP
SALT 1 TSP
SUGAR 1 TSP
Instructions for Filling
Step 1
Start by boiling 3 cups of water When the water starts boiling vigorously Add 2C of green peas to the water Allow to boil for 2 minutes Then drain them and put them in an ice bath. That is immersed in ice-cold water This will stop the cooking process We will get parboil peas which are cooked but still firm.
Step 2
Divide this parboiled pea s into two portions of 1C each. Place 1 cup of these peas portion in a mixer jar. Add an inch of diced ginger, sugar, salt, Green chill’s (2-6) (As per the spice level you can enjoy), and some Coriander seeds. Now grind into a coarse mixture.
Step 3
In a pan add 1 teaspoon of oil. Add 1 teaspoon of cumin seeds Add the onion and sort it is soft and 1 tablespoon of water to this onions so that they remain soft and juicy Now add the green peas And smashed green peas Mixture from the mixer jar. Now add 1 cup freshly grated coconut, Some cashew pieces, Green coriander.
Step 4
Add some more salt and sugar if required. Add Red chili powder, Garam Masala, or Dhaniya Jeera Masala. Add amchur powder to balance the sugar. Sauté this mixture Now place in a vessel and allowed to cool.
Instructions for Covering
Step 5
Now to make the covering in a mixing bowl, add 1 and 1/2 cups of Maida/plain flour. And add half a cup of Rawa /semolina. Make a well in the center. And add 2 tablespoons of ghee or Mohan. Add 1 tsp of salt. crumble mixture such that crumbs can be formed. Add water little by little Start gathering the dough. Form a tough dough cover with a wet cloth. Allow resting for half an hour.
Step 6
Now to make the gujjiya. Divide the dough into 20 portions dough ball should be 1 inch in diameter.
Now dust your rolling platform with flour and now start rolling a pooris or disk of about 3 inches in diameter. Now place the filling at the center. To seal the edges apply a film of water to the edges. Roll over one edge so it meets the opposite. Press at the egos and seal them properly else they may open up when frying. Remove the extra edges. Make all the karanjis and cover with a wet cloth to avoid the dough from drying and cracking.
Step 7
These portions will make around 20 Karanjis. And after that fry them in medium hot oil until Both sides are golden brown. Fry them slowly such that you do not burn that burn the covering.
Step 8
Enjoy these hot any green chutney, tamarind chutney, date chutney for plain tomato ketchup.
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