जगातील सोप्पी भरपूर पदर सुटलेली ताज्या मटारची करंजी | Matar Karanji Recipe Madhura

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हिवाळा विशेष मटार करंजी करण्यासाठी लागणारे साहित्य
• २ कप / ३०० ग्रॅम मैदा
• १/२ चमचा मीठ
• ओवा
• १/४ कप / ६० ग्रॅम तेल
• १०० मिली पाणी
• २ मोठे चमचे तेल
• १/२ चमचा जिरं
• चिमूटभर हिंग
• २ बारीक चिरलेले कांदे
• आलं-लसूण-हिरव्या मिरचीचा ठेचा (१/२” आलं, ३ लसूण पाकळ्या आणि ४ हिरव्या मिरच्या)
• १ चमचा धनेपूड
• १ चमचा लाल तिखट
• १/२ चमचा हळद
• १ चमचा गरम मसाला
• १/२ कप १०० ग्रॅम खोवलेलं ओलं खोबरं
• १ १/२ कप / २५० ग्रॅम ताजे मटार
• चवीनुसार मीठ
• १०० मिली पाणी
• तळण्यासाठी तेल

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link – https://www.amazon.in/dp/B0DCJSQ9QY?ref=myi_title_dp

00:00-Introduction
01:14-Kneading dough
02:40-Making stuffing
06:11-Making karanji
08:19-Frying karanji
09:58-Serving
10:05-Weighing
10:16-Tasting

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#matarkaranji #matarkachorirecipe #madhurasrecipemarathi #madhurasrecipefoodie #streetfood #indiancuisine

Let’s see how to make winter special matar karanji today. Why winter special? As matar or green peas are availabl;e in plenty and at a cheaper rate in winter only. So, winter special recipe. Of course, you can make it whenever you want!! Karanji is also known as gujiya. Karanji is made with sweet filling. Deep fried pastry with a sweet filling in it. But today we will make spicy stuffing of matar that is fresh green peas. This karanji looks nice and tastes superb. This karanji can be a good tea time or snack option. Try this recipe at home and drop a comment for me.

Ingredients:
• 2 cup / 300 gm Maida
• 1/2 tsp Salt
• Ajwain / Carom seeds
• 1/4 cup / 60 gm Oil
• 100 ml Water
• 2 tbsp Oil
• 1/2 tsp Cumin seeds
• A pinch of Hing
• 2 finely chopped Onions
• Ginger-Garlic-Green chili paste (1/2” Ginger, 3 Garlic cloves & 4 Grene chilies blended coarsely)
• 1 tsp Coriander powder
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• 1/2 cup / 100 gm grated fresh Coconut
• 1 1/2 cup / 250 gm fresh Peas
• Salt to taste
• 100 ml Water
• Oil for frying

Method:
• Mix maida, salt and ajwain well together and add oil.
• Mix everything well together until the mixture turns nice and crumbly.
• Add water and knead semi stiff dough.
• Spread a little oil on the dough and cover it.
• Rest the dough for about 30 minutes.
• For making stuffing, heat up oil in a pan and add cumin seeds.
• When cumin seeds splutter, add hing and onion and fry until onion turns nice and soft.
• Add ginger-garlic-green chili paste and fry it together for about a minute.
• Add coriander powder, red chili powder, turmeric powder and garam masala and mix well.
• Add coconut and mix well.
• You can use grated dry coconut in place of fresh one.
• Add fresh peas, salt and mix well.
• Add water and mix well.
• Cover and steam the mixture for about 10 minutes until peas are cooked well.
• Open the lid and mix well.
• Turn the gas off and mash the mixture well with masher. Stuffing is ready.
• Knead the dough well once and take small portion from it.
• Make it smooth and even and roll a as thin puri as possible from it.
• Fill in the stuffing and spread a little water along the edge.
• Lift one side and close the karanji.
• Seal it well and make a design with the help of fork along the edge.
• Heat up oil on high heat in a pan for 5 minutes and when the oil is hot enough reduce the heat to
low.
• Drop karanji into hot oil and fry well on low heat until it gets nice golden color from both sides.
• When karanji is fried well from both sides, take it out, drain excess oil and transfer it on a wire
rack. Matar karanji is ready.
• You can make 24 medium size karanji from the ingredients used. These weigh a little more than
750 gm.

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