It is the season of fresh green peas here in India !! I tried this matar karanji in baked version & it turned out very good!
Ingredients :
For outer cover :
For outer cover :
Whole wheat flour : 1 cup
All purpose flour ( maida) : 1 cup
Baking powder : 1 tsp
Salt : 1/2 tsp
All purpose flour ( maida) : 1 cup
Baking powder : 1 tsp
Salt : 1/2 tsp
Vegetable oil : 4 tsp
Warm water : 1 cup or as required
For Stuffing :
Boiled & coarsely ground fresh green peas :2 cup ( Frozen can be used )
Mashed potato : 1/2 cup
Fresh grated coconut : 1/2 cup ( Frozen can be used )
Green chilli paste ; 1 tsp
Garlic paste : 1 tsp
Ginger paste : 1/2 tsp
Garam Masala : 1 tsp
Salt : 1 tsp or As per taste.
Vegetable oil : 2 tsp
Roasted cumin powder : 1/2 tsp
Lemon juice : 1 tsp
Add oil in a pan. Turn on the gas. Add chilli, garlic & ginger paste one by one & roast nicely. Add boiled & crused peas & mashed potato. Add salt,cumin powder & garam masala. Add lemon juice. Mix properly. The mixture should be dry. Keep aside to cool down.
Outer cover:
In a big bowl mix together whieat flour, maida, salt & baking powder. Add oil. With the help of water prepare a medium soft smooth dough. Keep it covered & let it rest for 2 hours.
Warm water : 1 cup or as required
Corn flour : 4 tbsp
Desi ghee or butter : 4 tbsp
For Stuffing :
Boiled & coarsely ground fresh green peas :2 cup ( Frozen can be used )
Mashed potato : 1/2 cup
Fresh grated coconut : 1/2 cup ( Frozen can be used )
Green chilli paste ; 1 tsp
Garlic paste : 1 tsp
Ginger paste : 1/2 tsp
Garam Masala : 1 tsp
Salt : 1 tsp or As per taste.
Vegetable oil : 2 tsp
Roasted cumin powder : 1/2 tsp
Lemon juice : 1 tsp
Add oil in a pan. Turn on the gas. Add chilli, garlic & ginger paste one by one & roast nicely. Add boiled & crused peas & mashed potato. Add salt,cumin powder & garam masala. Add lemon juice. Mix properly. The mixture should be dry. Keep aside to cool down.
Outer cover:
In a big bowl mix together whieat flour, maida, salt & baking powder. Add oil. With the help of water prepare a medium soft smooth dough. Keep it covered & let it rest for 2 hours.
Now take corn flour in a deep broad vessel. ( If you have parat use that preferably). Add melted ghee in corn flour. With the help of hand mix both thoroughly till you get creamy smooth texture. Add more ghee if required. The consistency should be like cream.
After 2 hours prepare 3 bases like thick chapati. Spread corn flour ghee mixture on each base.Roll tightly all three & cut into pieces as the size of karanji you want. Roll each piece with pin & fill with stuffing.
Bake the karanjis @ 180C for 10-15 minutes.
This karanji is not crispy. It is soft but tastes yummy.
Enjoy hot stuffed karanji with tomato ketchup or with chutney.
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