Matar Karanji
A classic Maharashtrian snack featuring a crispy, flaky pastry filled with a savory and slightly sweet green pea and coconut mixture. Perfect for tea time or as a festive treat, these deep-fried delights are bursting with flavor.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough (10 minutes + 20 minutes resting)
- b.In a large bowl, whisk together the all-purpose flour, semolina, and 0.5 tsp of salt.
- c.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.
- d.Gradually add water, a little at a time, and knead to form a firm, stiff dough. Do not make it soft.
- e.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
- 2
Step 2
- a.Create the Savory Filling (15 minutes)
- b.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.
- c.Heat 1 tbsp of oil in a pan over medium heat. Add the mustard seeds and let them crackle.
- d.Add the cumin seeds and asafoetida, and sauté for 30 seconds until fragrant.
- e.Add the coarse pea mixture and turmeric powder. Cook for 4-5 minutes, stirring occasionally, until the raw smell disappears.
- f.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.
- g.Turn off the heat, mix in the lemon juice, and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Assemble the Karanjis (15 minutes)
- b.After the dough has rested, knead it again for a minute until smooth. Divide it into 12 equal-sized balls.
- c.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.
- d.Place 1 to 1.5 tablespoons of the cooled filling onto one half of the circle, leaving a 1/2-inch border.
- e.Lightly moisten the edges of the circle with water using your fingertip. Fold the other half over the filling to create a semi-circle.
- f.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.
- g.Repeat the process for the remaining dough balls and filling.
- 4
Step 4
- a.Fry to Golden Perfection (15 minutes)
- b.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.
- c.Carefully slide 3-4 karanjis into the hot oil, ensuring not to overcrowd the pan.
- d.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.
- e.Using a slotted spoon, remove the fried karanjis and place them on a wire rack or paper towels to drain excess oil.
- f.Repeat the frying process in batches for the remaining karanjis.
- g.Serve hot or at room temperature with green chutney, tamarind chutney, or a hot cup of chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy crust, ensure your dough is kneaded stiff and firm. A soft dough will absorb more oil.
- 2The filling must be completely cool and relatively dry before stuffing. A warm filling can create steam and make the karanjis soggy.
- 3Seal the edges of the karanji meticulously. Any opening will cause the filling to spill into the oil, creating a mess.
- 4Fry on low to medium heat. Frying on high heat will brown the outside too quickly, leaving the inside pastry layer raw and soft.
- 5Do not overcrowd the pan while frying, as this lowers the oil temperature and can result in oily karanjis.
Adapt it for your goals.
Healthier Version
For a lower-fat option, bake the karanjis. Arrange them on a baking sheet, brush lightly with oil or ghee, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping halfway, until golden and crisp.
Air Fryer MethodAir Fryer Method
Preheat your air fryer to 180°C (350°F). Brush the karanjis with oil and air fry for 10-12 minutes, flipping once, until they are crisp and golden brown.
Filling Add insFilling Add-ins
Enhance the filling by adding 1/4 cup of crumbled paneer, finely chopped cashews, or raisins for a richer texture and a touch of sweetness.
Flour AlternativeFlour Alternative
Replace up to half of the all-purpose flour with whole wheat flour (atta) for a nuttier flavor and added fiber. You may need to adjust the amount of water slightly.
Why this is on our healthy list.
Source of Plant-Based Protein
Green peas are a good source of plant-based protein, which is essential for building and repairing tissues, supporting muscle health, and overall body function.
Rich in Dietary Fiber
The green peas and semolina in this recipe provide dietary fiber, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness.
Energy Boosting Snack
The carbohydrates from the all-purpose flour and semolina provide a quick and effective source of energy, making Matar Karanji a satisfying snack to curb hunger between meals.
Frequently asked questions
A serving of 3 Matar Karanjis contains approximately 350-400 calories, primarily from carbohydrates and fats due to the flour and deep-frying process.
