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Peas Stuffed Karanji Recipe

Peas Stuffed Karanji is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • For Filling:
  • 2 cups - fresh peas, shelled
  • 7 to 8 - Green chillies
  • 1/2 tsp - Garam Masala powder
  • 1/4 tsp - Amchoor powder
  • 1/4 cup - powdered Coconut
  • 1/4 cup - finely chopped Coriander leaves
  • 1/4 tsp - Mustard Seeds
  • 3 to 4 pinches - Asafoetida
  • 1 tbsp - oil
  • salt to taste
  • For cover: 2.25 cups - plain flour
  • 1 tbsp - melted Ghee
  • salt to taste
  • water to knead
  • Other ingredients: oil to Deep Fried
  • How to Make Peas Stuffed Karanji:

    1. For Filling:
    2. Crush chillies in a small mixie.
    3. Add peas little by little, run in short spurts.
    4. Blend till all peas get coarsely crushed.
    5. Heat oil in a heavy or non-stick pan.
    6. Add asafoetida and mustard seeds, allow it to splutter.
    7. Add peas and chillies, and let it cook till all the water dries.
    8. Add all the masalas and coconut and coriander leaves.
    9. Cook for another 3-4 minutes.
    10. Take care not to allow to burn at bottom of the pan.
    11. Allow it to cool.
    12. For Cover:
    13. Sieve flour and salt.
    14. Add ghee, mix till the flour crumbles.
    15. When a fistful of this flour is held tightly, it should hold the shape.
    16. If required, add a little more ghee.
    17. Add water little by little, to knead a soft, pliable, dough.
    18. Knead the dough for 6-7 minutes, till the texture is smooth and elastic.
    19. Grease hands with a little more ghee, rub over smoothed dough.
    20. Cover with a moist cloth, then lid, keep aside for at least 30 minutes.
    21. To Proceed:
    22. Divide the dough into 10-12 parts, so also the filling.
    23. Make small (4 inch) round balls, not too thin not too thick .
    24. Place 1 tsp filling in one half of round.
    25. Fold over the other half, sealing in the mixture.
    26. Seal edges by twisting or pressing together.
    27. Make all in the same way.
    28. Heat oil in a frying pan, till smoky.
    29. Turn off the flame, allow it to cool for a minute.
    30. Add enough kachoris.
    31. Switch on the flame again, on low, when sizzling slows.
    32. Flip when one side gets a golden colour.
    33. Fry other side, drain, and keep it aside.
    34. Serve hot with green or tamarind chutneys.
    35. Shelf life: 2 days.


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