| Recipe Name:
Mattar karanjis |
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| Category:
Indian Regional |
Sub Category:
Marathi |
|
| Prep Time |
Cook Time |
Serves |
| 30 mins |
35 mins |
6 |
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Ingredients: |
| Salt |
|
1/2 tsp |
| Oil |
|
1 tbsp |
| Salt to taste |
|
|
| Cup Maida |
|
1½ cup |
| Oil for deep frying |
|
|
| Mustard Seeds |
|
1 tsp |
| Peas (crushed) |
|
1½ cup |
| Green Chillies (chopped) |
|
2 tsp |
| Coriander Leaves (chopped) |
|
2 tbsp |
|
|
| |
Method: |
- Mix the maida, salt and oil (1 tbsp), and knead to make stiff dough. Keep it aside.
- To make the filling, heat oil in a pan and add the mustard seeds. When seeds start spluttering, add green chillies, coriander, peas and salt to the oil. Cook for a few minutes and put off the flame.
- Now, divide the dough into small rounds of equal sizes.
- Roll out each ball into small rounds of 3 inches and place 2 tsp of filling on one half of the round, wet the edges with fingers and fold over. Press to seal.
- Heat oil in a pan and deep fry the karanjis until crisp and golden.
- Put off the flame, take out the karanjis. Drain excess oil on paper towel.
- Serve hot
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