Matar Karanji

Instructions

1. 1

   Prepare the Dough (10 minutes + 20 minutes resting)

   • In a large bowl, whisk together the all-purpose flour, semolina, and 0.5 tsp of salt.
   • Pour the 2 tbsp of hot ghee over the flour mixture. Carefully rub the ghee into the flour with your fingertips until it resembles coarse breadcrumbs and holds its shape when pressed in your fist.
   • Gradually add water, a little at a time, and knead to form a firm, stiff dough. Do not make it soft.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2. 2

   Create the Savory Filling (15 minutes)

   • In a food processor or grinder, add the green peas, green chillies, ginger, and garlic. Pulse a few times to get a coarse, chunky mixture. Avoid making a smooth paste.
   • Heat 1 tbsp of oil in a pan over medium heat. Add the mustard seeds and let them crackle.
   • Add the cumin seeds and asafoetida, and sauté for 30 seconds until fragrant.
   • Add the coarse pea mixture and turmeric powder. Cook for 4-5 minutes, stirring occasionally, until the raw smell disappears.
   • Stir in the grated coconut, chopped coriander leaves, sugar, and 0.75 tsp of salt. Mix well and cook for another 2-3 minutes until the mixture is dry.
   • Turn off the heat, mix in the lemon juice, and transfer the filling to a plate to cool down completely.
3. 3

   Assemble the Karanjis (15 minutes)

   • After the dough has rested, knead it again for a minute until smooth. Divide it into 12 equal-sized balls.
   • Take one ball and roll it into a thin circle about 3-4 inches in diameter, keeping the others covered with a damp cloth to prevent them from drying out.
   • Place 1 to 1.5 tablespoons of the cooled filling onto one half of the circle, leaving a 1/2-inch border.
   • Lightly moisten the edges of the circle with water using your fingertip. Fold the other half over the filling to create a semi-circle.
   • Press the edges firmly to seal. You can use a fork to create a decorative pattern or use a karanji/pastry cutter for a clean seal. Ensure it's sealed tightly to prevent the filling from leaking during frying.
   • Repeat the process for the remaining dough balls and filling.
4. 4

   Fry to Golden Perfection (15 minutes)

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be moderately hot, not smoking. To test, drop a small piece of dough; it should sizzle and rise to the surface steadily.
   • Carefully slide 3-4 karanjis into the hot oil, ensuring not to overcrowd the pan.
   • Fry on a low-medium flame, turning them occasionally, for about 6-8 minutes or until they are golden brown and crisp on both sides.
   • Using a slotted spoon, remove the fried karanjis and place them on a wire rack or paper towels to drain excess oil.
   • Repeat the frying process in batches for the remaining karanjis.
   • Serve hot or at room temperature with green chutney, tamarind chutney, or a hot cup of chai.