Ghugra / Matar Karanji/Indian Peas Empanadas

Ghugra Recipe- “Indian Style Empanadas”

These are quintessential Gujarati Winter Must haves. I learned this after marriage from my Mother in Law and i made them for a recent party that we hosted at home and it was an instant hit.  I make them weekly during winters using fresh or frozen peas(homemade). This year it’s even better because I’ve cracked the recipe to make  Khasta /Khuskhusheet pastry. I’m not sure of the English word for Khasta, but I will attempt to explain. The outer layer that’s made of all-purpose flour has the perfect texture and no soft boils. It remains crispy and flaky even up to two hours after frying. The thing that worked for me was using Dalda/Vanaspati for the Mohan/Mohn/ Moin/ Shortening. It does require copious amounts of green garlic however it’s not available in my vicinity hence I made do with normal garlic.

The stuffing can be used for making stuffed parathas. If you have a fuss pot, mix directly in wheat flour, add a boiled potato and make small parathas and you have something yummy for breakfast and tiffin.

If you are using Frozen peas, dry on a cloth for at least 4 hours.

Matar Karanji/ Ghugra/ Peas Empanadas
Matar Karanji/ Ghugra/ Peas Empanadas

Peas Stuffing

Peas- ½ kilo – Coarsely Ground in a hand chili cutter or food processor.

Green Chilli Paste-3 tbsp

Ginger Paste-2 tbsp

Garlic Paste-4 tbsp

Coriander-1 cup chopped

Coconut-1/2 cup desiccated

Salt- To taste

Cooking Soda-1/2 tsp

Mix all of the above and heat on microwave mode for 4 minutes. Spread on a plate and let cool completely.

For the covering

500 grams- All-Purpose Flour

Salt-2 tsp

Dalda- Hot- 85 grams

Water-One cup

Goofing Around with My Props

Heat the dalda. Mix the flour and salt and add the dalda and rub the mixture for about 3 minutes. Make a really stiff dough using water. Add water very little at a time. The dough should not retract if you press a finger on it. Knead for 3-4 minutes, Cover using a damp cloth and let this rest for 20-20 minutes. Make small balls and roll out. Fill with the peas stuffing. Use fork to stick the edges or make this design. For the party, I made these in the morning and fried them once in oil. Do not let this brown at all during the first fry. Refrigerate this for 2 days or stack in the freezer for up to 10 days at this stage.  If you want to consume immediately, deep fry on low flame till golden brown. We had this with mint coriander chutney and ketchup and meethi /Sweet chutney.





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