Did you see the swanky new look for the blog….Again! Yes! Here’s the story…..
When I moved back from Cucumbertown to WP, I had no idea of the brewing troubles. First the struggle with migration, but the good folk from CT helped me with it. Then choosing a ‘good’ blog Theme. I never thought choosing a suitable Theme could be such a stressful task. Once I zeroed in on a ‘Premium’ theme, the next hurdle was customisation. DIY customisation seemed to be a challenge at first, but lots of help from google and friends made it a steep, but fun learning curve. I was pleased once everything was in place and I was ready to blog (finally!)
A couple of posts with the new theme and friends started sending me screen shots of the blog with random posts/ads. Various investigations, suggestions, trial, errors, and anxious days later it was suggested that one of the things that I can do to counter the security threats was to change the Theme….and that’s how you see this new blog Avatar! Like it? It is still WIP but you will see a final look soon, fingers crossed.
The most nagging thought through all this was that I wanted to post Matar Karanji (Green peas stuffed dumplings) recipe before the fresh peas (Matar) disappeared from the market. Fresh peas are almost on their way, but hope you can try this before they disappear completely.
Matar Karanji is an indulgent Maharashtrian snack made using seasonal fresh green peas. Green peas and fresh coconut along with a few other spices are stuffed in a crisp flour pastry/cover and then deep fried till golden brown.
Matar Karanji is usually served as a tea time snack but you can make mini, bite sized karanjis and serve them as a party appetiser or snack.
Spicy Matar karanji tastes great on its own but you can serve them with green Mango chutney (Manga Gojju) or any chutney of choice.
- 1 ½ cup Maida (All purpose flour)
- 3 tablespoon fine semolina
- 3 tablespoons ghee
- Water as required
- For the filling
- 2 cups fresh green peas, blanched and water drained off completely
- ½ cup fresh scrapped coconut
- 2-3 green chillies, chopped or as required
- 2-3 teaspoons roasted cumin seeds
- ½ teaspoon hing (asafoetida)
- 2 teaspoon ajwain (carom seeds)
- Handful of coriander and mint leaves, chopped
- 1-2 teaspoon lemon juice
- Salt as required
- Oil for deep frying
- For the cover: Mix the flour, semolina,salt and ghee. Rub together the mixture for 1-2 minutes till the ghee is completely incorporated. You can use a food processor.
- Gradually add water just enough to form a stiff but pliable dough. (about 4-5 tablespoons water)
- Keep the dough covered for about 30 minutes.
- For the filling: Dry grind the coconut, green chillies, coriander, mint leaves and cumin seeds. Do not add water.
- In a mixing bowl mix the peas, coconut mixture, ajwain, salt and lemon juice.
- Heat oil for deep frying in a wok.
- Pinch off small, lime sized balls of the dough and roll out into a thin circle about 3-4 inch in diameter.
- Use some oil or ghee to grease the working surface (do not use flour)
- Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge.
- Fold over the other half of the circle to make a half moon shape.
- Press and seal the edge taking care that air pockets do not form inside.
- Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji.
- Deep fry on medium heat till golden brown. You can make the karanjis at one time. Keep them covered and fry them in batches.
- Serve hot on their own or with a chutney of choice.