Matar Karanji Marathi Recipe

Instructions

• Take maida in a dish and add salt to taste.
• Mix well and add smoking hot oil.
• Mix well and when the oil cools down a little rub it well with maida.
• Maida should get a nice crumble texture like Rava or bread crumbs.
• Add a little water at a time and knead a little stiff dough.
• Make sure the dough is not soft.
• Cover and rest the dough for about 15-20 minutes.
• Heat up oil in a pan.
• Add cumin seeds and let them splutter.
• Now either turn off the gas or lower down the heat if the oil is hot enough.
• Add hing, ginger-garlic-green chili paste and mix well.
• Fry for about a minute.
• Add coriander powder, turmeric powder, garam masala, and mix well.
• Add freshly grated coconut and mix well.
• Add fresh matar and mix well. Cover and steam matar for about 3-4 minutes.
• Add very little water about 2-3 tsp, cover, and cook on low to medium heat for about 10-12 minutes.
• As this is a fresh matar it takes a little longer to cook.
• Use a minimum of water while cooking matar.
• When matar cooks nice and soft, add salt, sugar, and mix well.
• You can add lemon juice if you want.
• Mash matar a little with masher. Do not mash them completely, just a little.
• Stuffing is already.
• Take a small ball of dough and make it smooth.
• Roll a small puri form it. It should not be much thick.
• Fill the stuffing and spread a little water along the edges.
• Close the karamji and seal it really good.
• Press the edge of karanji with a fork to make a nice design.
• You can cut the edge off with traditional karanji fireki too.
• Heat up oil on medium heat.
• Drop karanji in hot oil and fry on low to medium heat until it gets nice golden color from both sides. F
• lip the karanji once it is done form one side and fry well from other side as well.
• Take the karanji out, drain the excess oil and transfer it into a dish.
• Matar karanji is already.
• You can have matar karanji as it is or serve with your favourite chutney or sauce.