Maharashtrian Fried Green Peas Karanji

This is a Recipe for preparing at home Maharashtrian Style Fried Green Peas Karanji. This Karanji is prepared using Fresh Green Pea Pods or Hare Matar Ke Dane along with some other ingredients and spices to prepare a crisp, tasty and spicy Karanji.

The Hirvya Matar Chi Karanji as this Karanji is called in the Marathi is a unique snack, which is also suitable as a side dish for any kind of party meal.

The recipe for preparing the Green Peas Karanji have been given in a simplified step-by-step manner, The Marathi language version can be seen here – Hirvya Matar Chi Karanji

Fried Green Peas Karanji preparing time: 60 minutes
Serves: 15 Fried Green Peas Karanji

For the Stuffing:
2 Cups Green Pea Pods
1 Teaspoon Oil
1 Teaspoon Lemon Juice
¼ Cup Coconut (shredded)
2 Tablespoon Coriander Leaves (chopped)

For the Covering
1 Cup Refined Flour (Maida)
½ Cup Suji (Rawa)
1 Tablespoon Gram Flour (Besan)
One Teaspoon Parsley Seeds and Cumin Seeds (crushed)
¼ Teaspoon Turmeric Powder
¼ Teaspoon Red Chili Powder
2 Tablespoon Oil (hot)
Salt as per taste
Oil for frying the Green Peas Karanji

In a Kadai heat the Oil and add the Green Peas Pods, cover the Kadai with an inverted stainless steel plate and add some Water over the plate. Then cook the Green Peas for 5 minutes on a slow flame.
Crush the Matar slightly and then add the Ginger-Garlic-Green Chili Paste, Lemon Juice, Salt and Sugar as per taste, shredded Coconut, chopped Coriander, mix it well and prepare the Karanji Stuffing mixture.

For the covering:
Mix the Refined flour, Suji, Gram Flour, crushed Parsley-Cumin Seeds, Turmeric Powder, Red Chili Powder, Salt, and Water and prepare thick Dough.
After 10-15 minutes prepare 15 small sized balls and keep them aside.

Roll the ball in the round size and shape of a Puri, add a spoonful of mixture over the rolled Puri, then fold the Puri, and give it a Karanji like Shape with your hand.
After preparing all the Karanjis, Heat the Oil in a Kadai and Deep fry the Karanjis till the color changes in to golden yellow.

Serve hot with Tomato Sauce.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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