How to make Matar Gujiya -
These gujiyas make a great tea time snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green peas (हरे मटर), Ghee (घी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Matar Gujiya checkout Matar Ke Cutlet, Hare Matar Aur Paneer Ke Shaami Kabab, Matar ke Samose, Matar Paneer ki Tikki . You can also find more Snacks and Starters recipes like Murgh Makhani Quesadillas Soya Burger Twisted Cinnamon Donuts Crispy Dahi Kebab
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
Method
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.
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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 www.sanjeevkapoor.com 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.
