Ingredients:
Stuffing:
1 ½ cup fresh green peas
4-5 green chillies (or as per taste)
½” ginger piece
1 tablespoon oil
1 teaspoon cumin seeds
Salt to taste
½ teaspoon Sugar (optional)
½ cup chopped coriander leaves
Cover:
2 tablespoon fine semolina (rawa)
2 tablespoon ghee
Salt to taste
Water to prepare the dough
Oil for frying
Method:
Mix flour, semolina, salt and ghee. Prepare stiff dough with water. Rest for 30 minutes. After 30 minutes knead the dough to make it smooth.it will take some time to knead the dough smooth. Make 10 smooth balls.
Pulse in a mixer or pound in a mortar green chilies, ginger and green peas together coarsely. Heat oil in a pan. Add cumin seeds. As the cumin seeds sizzle add the green pea mixture. Stir and mix. Cover with a lid and let it cook on medium low heat for 5-7 minutes. Add salt taste and sugar if desired. Stir and mix nicely. After few more minutes remove from heat. Add chopped coriander leaves. Cool.
Take a dough ball. Flatten with a rolling pin into a circle of about 10cms.
Place stuffing in the centre of the circle. Moisten the edge with little water. Fold in half, seal the edges by pressing firmly. Trim the edges with karanji cutter or pastry cutter.
Heat sufficient oil in a kadhai or deep pan. Pinch a small piece of dough and drop in oil. If the dough piece rises in the oil and is dancing, means oil is hot enough for frying. Lower the heat to medium low. Fry the karanjis in the oil till evenly golden brown.
