Matar Karanji Recipe

matar karanji recipe in marathi

To make 9-10 gujiya approximately


For Cover

All purpose flour – 1/2 cup
Semolina / Sooji – 2 tbsp
Oil – 1 tbsp
Salt to taste

For Stuffing

Frozen Green Peas – 1 cup
Dry grated coconut – 1/4 cup (Use fresh grated coconut if available.)
Green chilies – 4 (finely chopped)
Ginger – 1 tbsp (finely chopped)
Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Garam masala – 1/2 tsp
Pinch of asafoetida
Turmeric powder – 1/4 tsp
Sugar – 1 tsp
Oil – 1 tbsp
Salt to taste


Dough for Karanji/Gujiya

  • Mix all purpose flour, semolina and salt to taste. Heat 1 tbsp oil in a pan and pour in to flour. Mix the flour really well and remove all lumps.
  • Add in little water at a time and knead the dough nicely. Dough should be little stiff than regular chapati dough. Cover it with plastic wrap and let it rest for 20-25 minutes.

Matar stuffing

  • Heat oil in a pan. Add cumin seeds, ginger, pinch of asafoetida and green chilies. Saute for few seconds.
  • Put green peas and saute till they turn soft. Add coriander powder, cumin powder, dry mango powder, turmeric powder, garam masala and salt to taste. Saute for a minute.
  • Finally, add dry grated coconut and mix well. Reduce the heat and cook for 2-3 minutes. Keep stirring continuously.
  • Transfer this mixture to a plate and add in sugar. Mix well and let it cool down completely.

Make the layered karanji

  • Divide the dough into 3 equal parts and make round balls. Roll them like a thin roti and make sure you cover them with kitchen towel.
  • Take 1 tbsp rice flour and 1 tbsp of ghee in a bowl. Mix this really well. Take one roti and spread some mixture on top. Place another roti on it and press it little bit. Spread rice flour and butter mixture on it. Finally, place third roti on it and roll it gently.
  • Spread remaining mixture on top and make a roll out of it.
  • Cut the roll into small and equal sized pieces.
  • Take one cut piece and roll it like a small puri. Place the stuffing on it. Apply few drops of milk on the edges and seal them well. Make the design on edge using fork or you can keep them as it is.
  • Deep fry them till slight brown color. Transfer on paper towel.
  • Serve with any chutney, ketchup or it tastes great as it is.