Peas Stuffed Karanji

Recipe by
Total Time:
60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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Ingredients

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.