1

To begin making the Matar Karanji first make the dough for the covering.

For the karanji/gujiya dough:

1

Mix the flour, semolina, salt and ghee. Rub together the mixture for 1-2 minutes till the ghee is completely incorporated. You can use a food processor if you have one. 

2

Gradually add water just enough to form a stiff but pliable dough (about 4-5 tablespoons water should be sufficient)

3

Keep the dough covered for about 30 minutes. 

For the Gujiya/Karanji filling:

1

In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste. Do not add water. 

2

In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice. Mix until all ingredients are combined

To make the Matar Karanji:

1

Heat oil for deep frying in a wok.

2

Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter. Use some oil or ghee to grease the working surface (do not use flour)

3

Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge.

4

Fold over the other half of the circle to make a half moon shape.

5

Press and seal the edge taking care that air pockets do not form inside.

6

Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.

7

Deep fry on medium heat till golden brown. (You can shape the karanjis at one time. Keep them covered and the fry them in batches)

8

Spicy Matar karanji tastes great on its own but you can serve them with Raw Mango & Coconut Chutney or any chutney of choice at your Diwali or Holi parties