Matar Karanji
Crisp, flaky karanji stuffed with a lightly spiced green peas filling. This savory Maharashtrian snack has a delicate shell and a soft, flavorful center that tastes especially good with hot tea or chutney.
For 8 servings
- knead · ~20 min
Knead the dough.
1.Add all-purpose flour, ghee and salt to a wide bowl.2.Rub the ghee into the flour until the mixture looks crumbly.3.Add water little by little and knead into a stiff, smooth dough.4.Cover and rest the dough for 15 minutes.TIPA stiff dough gives karanji its flaky shell and helps it hold shape while frying. - boil · ~5 min
Cook the green peas.
Boil the green peas in enough water until just tender, about 4 to 5 minutes. Drain well and lightly crush them so the filling stays textured, not pasty.
- saute · ~7 min
Make the peas filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add green chili and ginger, then cook until fragrant, about 30 seconds.4.Add crushed green peas, coriander powder, red chili powder, garam masala, dry mango powder, sugar and salt.5.Cook, stirring often, until the filling turns fairly dry, about 4 to 5 minutes.6.Turn off the heat and mix in coriander leaves.TIPKeep the filling dry. A wet filling can make the karanji open up in hot oil. - rest · ~10 min
Cool the filling completely.
- prep · ~10 min
Divide and roll the dough.
1.Divide the dough into 8 equal pieces.2.Roll each piece into a smooth ball.3.Roll each ball into a small circle about 5 to 6 inches wide.4.Keep the rolled discs covered so they do not dry out. - assemble · ~12 min
Fill and shape the karanji.
1.Place 1 to 2 tbsp peas filling on one half of each rolled disc.2.Leave a small border around the edge.3.Lightly moisten the edge with a little water.4.Fold over to make a half moon and press the edges firmly to seal.5.Crimp the edge by twisting or pressing with a fork.TIPSeal the edges very well so the filling does not leak during frying. - fry · ~15 min
Fry the karanji on medium-low heat.
1.Heat oil for frying in a kadai on medium-low heat.2.Slide in 2 to 3 karanji at a time without crowding the pan.3.Fry slowly, turning a few times, until crisp and golden on both sides.4.Lift out and drain well.TIPDo not fry on high heat. Slow frying cooks the shell evenly and keeps it crisp. - serve
Serve the matar karanji warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub the ghee thoroughly into the flour before adding water; that moyan is what gives the shell its flaky bite.
- 2Do not mash the peas fully smooth; a lightly crushed filling stays pleasant and prevents a dense, pasty center.
- 3Cook the peas mixture until it looks dry and leaves the sides of the pan, or the karanji may burst while frying.
- 4Cool the filling completely before stuffing, otherwise steam softens the dough and weakens the seal.
- 5Roll the discs evenly, but keep the edges slightly thinner than the center so the crimp does not become doughy.
- 6Fry on medium-low heat from the start; if the oil is too hot, the outside browns before the shell turns crisp.
- 7Store fully cooled karanji in an airtight container; re-crisp in a low oven or air fryer before serving.
Adapt it for your goals.
Baked
Brush the shaped karanji with oil or ghee and bake until golden for a lighter version with less active frying.
air fryerAir-fryer
Air-fry the sealed karanji after lightly greasing them; good for a crisper snack with less oil.
spicierSpicier
Increase green chili and red chili powder for a hotter filling that pairs especially well with evening tea.
jainJain
Skip the ginger and rely on green chili, cumin, coriander powder, and amchur for a Jain-friendly filling.
Why this is on our healthy list.
Pea-Based Plant Nutrition
Green peas add plant protein and fiber, making the savory filling more satisfying than a plain fried snack.
Herbs and Spices for Flavor
Ginger, green chili, cumin, coriander, and fresh coriander leaves bring strong flavor, so the filling tastes vibrant without needing heavy richness.
Balanced Sweet-Tangy Filling
The peas, amchur, and small touch of sugar create a rounded taste that can feel less greasy and more lively on the palate.
Frequently asked questions
This usually happens if the filling is too moist, the edges were not sealed firmly, or the oil was too hot. Keep the filling dry, cool it fully, and fry on medium-low heat.
