This spicy, hot snack will definitely make it to your list of favorites. While these crispy gujjiyas can also be made in samosa shapes, I prefer the semi-circular shape as this shape i.e. the karanji shape can be made quite quickly. This dish is so tempting that each batch you fry will disappear into your tummy even before the next batch is ready.
Equipment and Utensils
Nonstick pan with lid
4 absorbent papers
Indian rolling board
Indian rolling pin
150 grams (1¼ cups) Maida (All Purpose Flour)
20 grams (1 tablespoon + 1 teaspoon) Ghee (Clarified Butter)
¼ teaspoon Salt
½ teaspoon Vegetable Oil
450 ml Vegetable Oil for deep frying
120 grams (½ cup) Fresh Green Peas
45 grams (1 small) Onion thinly sliced
60 grams(1 small) Potato boiled and mashed
1 tablespoon Grated Cheese
1 teaspoon Green Chili, Ginger and Garlic Paste
½ teaspoon Salt
½ teaspoon Garam Masala Powder
1 tablespoon Vegetable Oil
Add maida, salt and ghee in the large bowl.
Mix well and use water to knead the semi soft dough.
Cover the dough with the small bowl and let it rest for 2 hours.
Put 1 tablespoon oil in the nonstick pan and keep it on medium heat.
Add onions and fry them till they become golden brown.
Now add ginger, garlic and chili paste; sauté for one minute.
Next add peas and cover the pan with a lid.
When peas are cooked, add potatoes and mix well.
Add salt and check for seasoning.
Switch off the flame, add cheese and sprinkle garam masala powder.
Mix gently and let it cool down completely before use.
After resting, apply ½ teaspoon oil to the dough and knead well for 1 minute.
Divide the dough into 18 equal parts and make round balls.
Now roll out small balls of dough into a puri-like round shape.
Place 1 tablespoon of stuffing in the center of the puri.
Join the edges of the puri and seal them properly into a karanji shape.
Heat oil in the wok on medium flame.
Lower the flame while frying the karanjis.
Fry them in batches of 3-4 karanjis, till they become brownish in color.
Do not increase the flame, each batch will take 5-6 minutes to fry.
Preparation Time: 25 minutes
Resting Time: 2 hours
Cooking Time: 30 minutes
Number of Yields: 18 medium size pieces