Matar Ghughra Recipe | Green Peas Ghughra | Green Peas & Coconut Stuffing | Gujiya | Karanji | Varun

Описание: How To Make Ghughra | How To Make Gujia at Home | Gujarati Ghughra Recipe | Coconut Karanji Recipe | Green Peas Karanji | Green Peas Gujia | Vatana Na Ghughra | Stuffed Ghughra Chaat | Traditional Gujarati Snacks | Ghughra Recipe with Wheat Flour | Matar Kachori | Ghughra Sandwich Recipe | Green Peas Snacks | Green Peas Recipes | Fried Snacks Recipe | Evening Tea Time Snacks | Rajshri Food

Learn how to make Matar Ghughra at home with our Chef Varun Inamdar

Matar Ghughra Ingredients:
Introduction

How To Make The Stuffing Mixture For Matar Ghughra
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Asafoetida
1 tbsp Ginger (crushed)
1 tsp Dried Red Chilli (crushed)
1/8 cup Raisins
1/8 cup Cashewnuts (chopped)
1.5 cups Green Peas (raw & crushed)
1 tsp Garam Masala
2 tbsp Sugar
2 tbsp Ghee
100 gms Coconut (grated)
2 tbsp Lemon Juice
Salt

How To Make Outer Covering For Ghughra
2 cups Refined Flour
1 tsp Salt
1 tbsp Ghee
1/3 cup Oil
3/4 cup Water

How To Shape The Ghughra
How To Fry Matar Ghughra
Oil (for frying)

Serving Idea

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About Ghughra
Gughara (Gujarati: ગૂઘરા), Gujiya (Hindi: गुजिया), ,Pedakiya (Hindi: पेडाकिया), or karanji (Marathi: करंजी) is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. It is especially made and consumed during Teej, Holi and Chhath in India. Several regional cuisines in India feature dishes similar to gujia, but with different fillings.

Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India during Holi and Diwali festivities. Dry ones are called Pedakiya in Bihar. Pedakiyas are very popular in Bihar and are relished by everyone. There it is used as holy offerings in Chhath. There are two types of pedakiya made in Bihar: one with suji / rawa (Semolina) and another with khoa. In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins and other nuts and then deep fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep fried. It is also called Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra and in Odisha, Somas (Tamil) in Tamil Nadu, Garijalu (Telugu) in Telangana and, Kajjikayalu (Telugu) in Andhra Pradesh and, Karjikayi or Karigadubu (Kannada) in Karnataka. They are all fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa, Goans prepare a similar sweet on the occasion of their festivals: Hindus for Ganesh Chaturthi and Christians for Christmas, and call it nevri or neuri (plural neureo). In Odisha it is called karanji and has either a coconut based or curd cheese based filling. |

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