Ingredients

• 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

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