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Winter season is on. Lot many fresh matar are available in the market at a very low rate. Here is a delicious snack recipe matar karanji. Till now we have tried sweet karanji. This karanji can be a perfect tea time or evening snack. Do try this recipe at home and drop a comment for me. You also can like, share and comment.
Matar Karanji Marathi Recipe
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Nutrition facts:
200 Calories
20 grams Fat
Rating: 5.0/5
( 1 Votes )
Ingredients
- 1 cup Maida
- Salt to taste
- 2 tsp smoking hot Oil
- Water
- 1 tbsp Oil
- 1/2 tsp Cumin seeds
- A pinch of Hing
- 1 tsp Ginger-Garlic-Green chili paste (3~4 Garlic cloves, 2~3 Green chilies 1/2 Ginger blended roughly)
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/4 cup shredded fresh Coconut
- 1 cup fresh Matar
- Salt to taste
- Sugar
- Oil for frying
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.
Recipe Video
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