हिवाळा विशेष खुसखुशीत मटार करंजी | Crispy Matar Karanji Recipe | MadhurasRecipe Ep – 501

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Winter season is on. Lot many fresh matar are available in the market at a very low rate. Here is a delicious snack recipe matar karanji. Till now we have tried sweet karanji. This karanji can be a perfect tea time or evening snack. Do try this recipe at home and drop a comment for me. You also can like, share and comment.

Ingredients:
• 1 cup Maida
• Salt to taste
• 2 tsp smoking hot Oil
• Water
• 1 tbsp Oil
• 1/2 tsp Cumin seeds
• A pinch of Hing
• 1 tsp Ginger-Garlic-Green chili paste (3~4 Garlic cloves, 2~3
Green chilies 1/2 Ginger blended roughly)
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/4 cup shredded fresh Coconut
• 1 cup fresh Matar
• Salt to taste
• Sugar
• Oil for frying

Method:
• Take maida in a dish and add salt to taste.
• Mix well and add smoking hot oil.
• Mix well and when the oil cools down a little rub it well with
maida.
• Maida should get nice crumble texture like rava or bread crumbs.
• Add a little water at a time and knead a little stiff dough.
• Make sure the dough is not soft.
• Cover and rest the dough for about 15-20 minutes.
• Heat up oil in a pan.
• Add cumin seeds and let them splutter.
• Now either turn off the gas or lower down the heat if oil is hot
enough.
• Add hing, ginger-garlic-green chili paste and mix well.
• Fry for about a minute.
• Add coriander powder, turmeric powder, garam masala and mix
well.
• Add fresh grated coconut and mix well.
• Add fresh matar and mix well. Cover and steam matar for about
3-4 minutes.
• Add very little water about 2-3 tsp, cover and cook on low to
medium heat for about 10-12 minutes.
• As this is fresh matar it takes a little longer to cook.
• Use minimum water while cooking matar.
• When matar cooks nice and soft, add salt, sugar and mix well.
• You can add lemon juice if you want.
• Mash matar a little with masher. Do not mash them completely,
just a little.
• Stuffing is already.
• Take a small ball of dough and make it smooth.
• Roll a small puri form it. It should not be much thick.
• Fill the stuffing and spread a little water along the edges.
• Close the karamji and seal it really good.
• Press the edge of karanji with a fork to make a nice design.
• You can cut the edge off with traditional karanji fireki too.
• Heat up oil on medium heat.
• Drop karanji in hot oil and fry on low to medium heat until it gets
nice golden color from both sides. F
• lip the karanji once it is done form one side and fry well from
other side as well.
• Take the karanji out, drain the excess oil and transfer it into a
dish.
• Matar karanji is already.
• You can have matar karanji as it is or serve with your favourite
chutney or sauce.

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