Plate includes

Maida, Rava, Salt, Water, Matar, coconut grated, Cumin seeds, hing, Leaves, Pudina, Lemon juice, Oil

Preparation

For the karanji/gujiya dough: 1.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 if you have one. 2. Gradually add water just enough to form a stiff but pliable dough (about 4-5 tablespoons water should be sufficient) 3. Keep the dough covered for about 30 minutes. For the Gujiya/Karanji filling: 1. In a mixer grinder, add the coconut, green chillies, coriander, mint leaves and cumin seeds and grind to a smooth paste. Do not add water. 2. In a mixing bowl add the peas, ground coconut mixture, ajwain, salt and lemon juice. Mix until all ingredients are combined To make the Matar Karanji: 1. Heat oil for deep frying in a wok. 2. 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) 3. Place about 2-3 teaspoons of the peas filling on one side of the circle leaving some space on the edge. 4. Fold over the other half of the circle to make a half moon shape. 5. Press and seal the edge taking care that air pockets do not form inside. 6.Use a Karanji cutter or a small fluted pastry cutter/wheel to remove excess dough and shape the Karanji. 7.Deep fry on medium heat till golden brown. (You can shape the karanjis at one time. Keep them covered and the fry them in batches)