Matar Gujiya

Ingredients list for Matar Gujiya

• 1 cup Green peas blanched and crushed
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1/2 inches Ginger chopped
• 2 Green chillies chopped
• 2 teaspoons Coriander seeds cruhsed
• 1/2 teaspoon Chaat masala
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves chopped
• to drizzle to deep fry Oil
• to serve Green chutney
• Dough
• 1 1/2 cups Refined flour
• 3 tablespoons Ghee
• 1/2 teaspoon Carom seeds (ajwain)
• small piece Salt

Method

1. Heat ghee in a non-stick pan, add cumin seeds and saute till their colour changes. Add ginger and green chillies, mix well and saute for 1-2 minutes.
2. Add green peas and mix well. Add crushed coriander seeds, chaat masala, garam masala powder, salt and coriander leaves, mix well and cook for 2 minutes. Take the pan off the heat. Transfer into a bowl and let it cool down to room temperature.
3. Take flour in a large bowl, add ghee, carom seeds, salt and sufficient water and knead to stiff dough.
4. Divide the dough into medium sized equal portions and shape them into balls.
5. Drizzle a little oil on the worktop and place each ball on it into a disc. Place a portion of the green pea mixture on one side and apply a little water on the edges, fold the other side over the stuffing and press to seal. Pinch the sides and shape them into gujiyas.
6. Heat sufficient oil in a kadai, slide the gujiyas carefully into hot oil and deep-fry on low heat till golden brown and crisp. Drain on absorbent paper.
7. Transfer the gujiyas into a serving bowl and serve hot with green chutney.