How to make Matar Gujiya -

These gujiyas make a great tea time snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Green peas (हरे मटर), Ghee (घी)

Cuisine : Indian

Course : Snacks and Starters

Matar Gujiya

Matar Gujiya Recipe Card


Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Matar Gujiya Recipe

  • Green peas blanched and crushed 1 cup

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger chopped 1/2 inches

  • Green chillies chopped 2

  • Coriander seeds cruhsed 2 teaspoons

  • Chaat masala 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil to drizzle to deep fry

  • Green chutney to serve

  • Dough

  • Refined flour 1 1/2 cups

  • Ghee 3 tablespoons

  • Carom seeds (ajwain) 1/2 teaspoon

  • Salt small piece


Step 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.

Step 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.

Step 3

Take flour in a large bowl, add ghee, carom seeds, salt and sufficient water and knead to stiff dough.

Step 4

Divide the dough into medium sized equal portions and shape them into balls.

Step 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.

Step 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.

Step 7

Transfer the gujiyas into a serving bowl and serve hot with green chutney.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.