Matar Bhari Karanjee is a vegetarian twist on the traditional North Indian gujia, originally a sweet festival snack. Over time, families adapted it into a savory, protein‑rich snack for everyday tea‑time, especially in Uttar Pradesh and Bihar, where peas are a staple winter vegetable.

In Punjab, the filling often includes paneer and spices like ajwain, while in Gujarat the dough is made with whole‑wheat flour and a touch of sugar. In Bihar, the peas are roasted before mashing, giving a smoky flavor. The recipe here follows the Uttar Pradesh style with a simple pea‑potato mash.

It is usually served hot, drizzled with a light tempering of cumin and sesame, and accompanied by a tangy coriander‑mint chutney. It is a popular snack for breakfast, evening tea, or as part of a festive thali.

While sweet gujias are made for Holi and Diwali, savory karanjee like this pea version are common during winter festivals, family gatherings, and as a tiffin snack for school children in North India.

Traditional ingredients include whole‑wheat flour, besan, ajwain, fresh peas, and ghee or oil. Acceptable substitutes are all‑purpose flour for a softer dough, butter instead of oil, and frozen peas if fresh are unavailable.

Matar Karanjee pairs nicely with a cooling cucumber‑raita, tangy tamarind chutney, or a simple tomato‑onion salad. It also complements a bowl of hot dal or a light vegetable pulao.

Common errors include over‑kneading the dough (makes it tough), using too much water (makes the dough sticky), not drying the pea mash enough (causes soggy dumplings), and steaming on low flame (insufficient steam leads to hard karanjee).

Steaming reduces oil usage, keeping the snack lighter and healthier while still giving a soft, fluffy interior. The final tempering adds a crisp surface without the heaviness of deep‑frying.

Yes. Prepare the dough and stuffing a day ahead, refrigerate separately. Steam the karanjee, let them cool, then freeze in a single layer. Re‑steam from frozen before serving for best texture.

The karanjee should be puffed, slightly glossy from the tempering oil, and have a light golden‑brown hue. The interior must be soft and moist, while the outer surface is gently crisp.

The YouTube channel NishaMadhulika specializes in easy‑to‑follow Indian vegetarian recipes, ranging from everyday home‑cooked meals to festive sweets, with a focus on clear step‑by‑step instructions and budget‑friendly cooking.

NishaMadhulika emphasizes minimal oil usage, health‑conscious variations, and detailed explanations of each step, making traditional Indian dishes accessible to beginners, whereas many other channels focus on restaurant‑style presentations or heavy use of ghee.