ताजा मटर की करंजी-हल्का-फुल्का चटपटा नाश्ता-जरा सा तेल, ढेर सारा स्वाद 😋 Healthy Steamed Karanji

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

1. 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

2. 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

3. Heat oil for filling

   Place a skillet over medium heat, add 1 tbsp oil and let it warm.

   Time: PT1M

4. Temper cumin

   Add 1/2 tsp cumin seeds; let them sizzle for 30 seconds.

   Time: PT30S

5. Add ginger‑chili paste

   Stir in 1 tsp ginger‑green chili paste and sauté for 1 minute.

   Time: PT1M

6. 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

7. Coarsely mash peas

   Transfer peas to a bowl and mash roughly – the mixture should stay dry, not watery.

   Time: PT2M

8. Boil and mash potato

   Boil one medium potato until tender (about 8 minutes), drain and mash smooth.

   Time: PT10M

9. 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

10. 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

11. 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

12. 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

13. Prepare steamer

    Oil the steamer rack lightly. Bring water to a rolling boil in the pot.

    Time: PT5M

14. Steam first batch

    Place the shaped karanjee on the rack, cover tightly and steam on high flame for 10 minutes.

    Time: PT10M

15. Steam remaining batches

    Repeat the steaming process for the remaining karanjee (another 10 minutes).

    Time: PT10M

16. 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

17. 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

18. 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