ताजा मटर की करंजी-हल्का-फुल्का चटपटा नाश्ता-जरा सा तेल, ढेर सारा स्वाद Healthy Steamed Karanji
ताजा मटर की करंजी-हल्का-फुल्का चटपटा नाश्ता-जरा सा तेल, ढेर सारा स्वाद 😋 Healthy Steamed Karanji is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by NishaMadhulika on YouTube.
Prep: 1 hr 10 min | Cook: 41 min | Total: 2 hrs 5 min
Cost: $2.39 total, $0.60 per serving
Ingredients
- 1 cup Whole Wheat Flour (about 150 g, sifted)
- 1/4 cup Besan (Gram Flour) (about 30 g, sifted)
- 1/4 teaspoon Ajwain (Carom Seeds) (crushed)
- 1 teaspoon Sesame Seeds (for dough, plus extra 1 tsp for tempering)
- 1/2 teaspoon Turmeric Powder (divided between dough and filling)
- 1/2 teaspoon Red Chili Powder (divided between dough and filling)
- 1 teaspoon Salt (adjust to taste; half used in dough, rest in filling and tempering)
- 2 tablespoons Oil (1 tsp for dough, 1 tbsp for cooking peas, plus extra for tempering)
- as needed ml Water (to knead a firm but pliable dough)
- 1/2 teaspoon Cumin Seeds (for filling; plus 1/4 tsp for tempering)
- 1 teaspoon Ginger‑Green Chili Paste (or grate ginger and finely chop green chilies)
- a pinch Asafoetida (Hing) (adds umami)
- 1 cup Green Peas (fresh or frozen, rinsed)
- 1 medium Potato (boiled and mashed (≈150 g))
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Amchur (Dry Mango) Powder
- 1/4 teaspoon Garam Masala
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Coriander Leaves (chopped)
- to taste Red Chili Flakes (optional, for extra heat in tempering)
Instructions
Make the dough
In a mixing bowl combine whole wheat flour, besan, crushed ajwain, 1 tsp sesame seeds, 1/4 tsp turmeric, 1/4 tsp red chili powder, 1/2 tsp salt and 1 tsp oil. Mix well.
Time: PT5M
Knead and rest
Add water a little at a time, knead to a firm but pliable dough. Drizzle a few drops of oil and knead again. Cover with a damp cloth and let rest for 20 minutes.
Time: PT20M
Heat oil for filling
Place a skillet over medium heat, add 1 tbsp oil and let it warm.
Time: PT1M
Temper cumin
Add 1/2 tsp cumin seeds; let them sizzle for 30 seconds.
Time: PT30S
Add ginger‑chili paste
Stir in 1 tsp ginger‑green chili paste and sauté for 1 minute.
Time: PT1M
Cook peas
Add a pinch of hing, then 1 cup peas and 1/2 tsp salt. Cover and cook on low flame for 3 minutes until peas soften.
Time: PT3M
Coarsely mash peas
Transfer peas to a bowl and mash roughly – the mixture should stay dry, not watery.
Time: PT2M
Boil and mash potato
Boil one medium potato until tender (about 8 minutes), drain and mash smooth.
Time: PT10M
Combine potato with peas and spices
Add the mashed potato to the peas, then sprinkle 1/4 tsp turmeric, 1/4 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp amchur, and 1/4 tsp garam masala. Stir and sauté for 1 minute.
Time: PT1M
Finish the stuffing
Mix everything well and cook for another 2 minutes. Turn off the flame and let the stuffing cool completely (about 20 minutes).
Time: PT22M
Roll the dough
Divide the rested dough into equal balls (about 8‑10). Lightly oil the rolling board, flatten each ball and roll into a thin circle about the thickness of a paratha.
Time: PT10M
Shape the karanjee
Place a spoonful of stuffing on one side of the circle, fold the opposite side over and seal the edges by pressing gently, forming a semi‑circular “gujia” shape.
Time: PT10M
Prepare steamer
Oil the steamer rack lightly. Bring water to a rolling boil in the pot.
Time: PT5M
Steam first batch
Place the shaped karanjee on the rack, cover tightly and steam on high flame for 10 minutes.
Time: PT10M
Steam remaining batches
Repeat the steaming process for the remaining karanjee (another 10 minutes).
Time: PT10M
Make the tempering (tadka)
In a clean pan heat 1 tbsp oil, add 1/4 tsp cumin seeds and 1 tsp sesame seeds. When they crackle, add a pinch of salt, red chili flakes (if using), 1 tbsp lemon juice and chopped coriander. Stir quickly.
Time: PT3M
Toss karanjee in tempering
Transfer the steamed karanjee to the pan, gently toss so each piece gets a light coating of the tempering.
Time: PT2M
Serve
Arrange the karanjee on a serving plate and serve hot with coriander chutney.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Vegan, Gluten (contains wheat), Dairy‑Free
Allergens: Wheat, Sesame
Ingredient Substitutions
- Instead of Whole Wheat Flour: All‑purpose flour (will be softer)
- Instead of Besan (Gram Flour): Chickpea flour
- Instead of Ajwain (Carom Seeds): Dry thyme (different flavor)
- Instead of Sesame Seeds: Poppy seeds
- Instead of Turmeric Powder: Saffron (expensive)
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Salt: Sea salt
- Instead of Oil: Ghee (richer flavor)
- Instead of Cumin Seeds: Caraway seeds
- Instead of Ginger‑Green Chili Paste: Ginger‑garlic paste + green chili
- Instead of Asafoetida (Hing): Garlic powder (different flavor)
- Instead of Green Peas: Frozen peas
- Instead of Potato: Sweet potato (different flavor)
- Instead of Coriander Powder: Fresh cilantro (different texture)
- Instead of Amchur (Dry Mango) Powder: Lime zest
- Instead of Garam Masala: All‑spice blend
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Coriander Leaves: Parsley (different flavor)
- Instead of Red Chili Flakes: Paprika
Equipment Needed
- Mixing Bowl
- Rolling Board
- Rolling Pin
- Steamer or Large Pot with Steamer Rack
- Skillet / Frying Pan
- Spatula
- Knife
- Measuring Spoons
- Masher
- Blender or Mortar & Pestle (optional)
Critical Steps — Do Not Skip
- Achieving a firm yet pliable dough consistency.
- Dryly mashing peas – excess moisture leads to soggy karanjee.
- Steaming on high flame for continuous steam; under‑steaming leaves them hard.
- Sealing the edges properly to prevent opening during steaming.
- Quick tempering to add flavor without making the dumplings soggy.
Chef Tips from the Video
- For extra aroma, add a pinch of kasuri methi to the stuffing.
- A splash of ghee in the tempering gives a richer flavor.
- If you prefer a crispier finish, after tempering you can pan‑fry each karanjee for 30 seconds on each side.
Troubleshooting
Karanjee cracks open during steaming.
Seal the edges firmly and ensure the dough is not too thin. Also, steam on high flame for continuous steam.
Filling is too wet and karanjee become soggy.
Mash peas only coarsely and avoid adding extra water. Dry roast the peas briefly before mashing if needed.
Dough sticks to the rolling board.
Lightly oil the board or dust with a little flour before rolling each piece.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑steam briefly before serving.
Freezer: Freeze in a single layer, then transfer to a zip‑lock bag. Lasts up to 1 month. Re‑steam from frozen.
Room temperature: Not recommended beyond 2 hours due to moisture.
Make-Ahead Tips
- Dough can be prepared a day ahead and refrigerated.
- Stuffing keeps well refrigerated for 2 days; reheat before filling.
- Steamed karanjee freeze well; just re‑steam before serving.
Frequently Asked Questions
What is the cultural significance and history of Matar Bhari Karanjee in Indian cuisine?
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.
What are the traditional regional variations of Matar Karanjee in Indian cuisine?
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.
How is Matar Bhari Karanjee traditionally served in North Indian households?
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.
During which occasions or celebrations is Matar Karanjee traditionally prepared in Indian culture?
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.
What authentic traditional ingredients are essential for Matar Bhari Karanjee versus acceptable substitutes?
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.
What other Indian dishes pair well with Matar Bhari Karanjee?
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.
What are the most common mistakes to avoid when making Matar Bhari Karanjee at home?
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).
Why does this Matar Karanjee recipe use steaming instead of deep‑frying?
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.
Can I make Matar Bhari Karanjee ahead of time and how should I store them?
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.
What texture and appearance should I look for when the Matar Bhari Karanjee is done?
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.
What does the YouTube channel NishaMadhulika specialize in?
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.
How does the YouTube channel NishaMadhulika's approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 21, 2026
