Matar Karanji

Karanji or Gujiya is  traditionally a sweet deep-fried dumpling uses coconut-jaggery as a stuffing. The outer cover is made of Suji and maida. 

Shaped like half moon, gujiya or karanji is specially made during Diwali festival in Maharashtra. 

Matar Karanji is very similar to sweet karanji. We have just modified the stuffing and used something spicy here. Fresh grean peas alongwith other spices are stuffed into flour coating and deep friend till light golden brown. 

Serve hot matar karanji with tomato sauce or green chutney. Or you can serve with any chutney of your choice.

 Cooking Time: 45 Minutes




  1. Heat oil in a pan and add cumin and mustard seeds. Saute for a while
  2. Add mashed peas, potato, ginger-garlic paste,aamchoor powder, red chili powder and mix well.
  3. Add chaat masala and coriander leaves.
  4. Without adding water, cook the stuff for 3-4 minutes.
  5. Stuffing is ready.

Outer Coating

  • Plain floor/wheat flour
  • Bishops weed
  • Hot oil
  • Salt


  1. Knead plain flour/wheat flour by adding little water at a time 
  2. Cover it with damp cloth and rest for 20 minutes.
  3. Take a small ball of dough and roll it to a small puri.
  4. Spread the stuffing at the center and apply water to the edges of the puri.
  5. Close the karanji and seal the edges.
  6. Cut the edges or you can press the edges with the fork to get a nice design.
  7. Heat oil on medium flame.
  8. Drop karanji and fry on low flame from both the sides till light golden color.
  9. Drain the excess oil and fry rest karanjis the same way.
  10. Matar Karanji is ready to serve.
  11. Serve it with sauce or green chutney.

Add to cart related products!


Matar Karanji Matar Karanji Reviewed by Prajakta Patil on December 30, 2020 Rating: 5

No comments:

Powered by Blogger.