To begin with making the matar Gujiya we will start with kneading the dough for the outer covering of the karanji. For that, in a mixing bowl, take whole wheat flour. Add semolina/suji and salt to taste. Mix well. Now heat 2 tablespoon oil and add the hot oil to the flour. Mix it well so that the oil incorporates well with the flour. The flour should appear like bread crumbs. This step of adding hot oil makes the outer covering crisp and flaky.

To this flour, add water little at a time and knead the flour into a semi stiff dough. Cover the dough with a moist muslin cloth and allow it to rest for around 30 minutes.

While our dough is resting, we will prepare the green peas filling. For that, heat 2 tablespoon oil in a pan, add cumin seeds and fennel seeds to it. Once the seeds sizzle, add in asafoetida, followed by the green chili and ginger paste to it. Saute for few seconds. Now lower the flame and add the turmeric powder, garam masala and cumin coriander powder. Stir fry the spices in the oil for around 30 seconds before adding the fresh scrapped coconut to it.

Stir the masala well. Now tip in the fresh green peas and saute it with the coconut masala for about 1-2 minutes. Now, add sugar and salt and cover cook for 5-7 minutes or until the peas are soft and tender. Stir the mix in between so that it does not catch the bottom. You may add around 1-2 tablespoon of water if required to the peas while cooking.

Once the peas are done through, garnish the matar stuffing with fresh coriander leaves and season it with lemon juice. Put off the flame . Mildly mash the stuffing with a potato masher and allow it cook down completely.

After the resting time, knead the dough again for 1-2 minutes. Pinch out small portions of the dough and make equal lemon sized balls out of it. Roll out each dough ball using a rolling pin to a poori size disc. Do not apply oil or flour while rolling out the dough. Place 1-2 tablespoon stuffing in the center of the disc. Brush the edges of the dough disc with water and give it a half moon shape. Seal the edges and cut the karanji with a cutter or shape it in a karanji maker (mould). You may alternatively, give artistic shape to the karanji by pleating the edges or pressing the edges.

. Make a batch of 4-5 Gujiyas at a time and then proceed towards frying. You may shape all the karanjis first and deep fry them together. If doing so, make sure you keep the shaped Gujiyas and the dough covered in a muslin cloth so that they do not dry out

Heat enough oil in a small kadhai (frying wok). Once the oil is hot, tip in 2-3 Gujiya into it. Do not over crowd while frying. Lower the flame and deep fry the matar Gujiya until it turns crisp and golden brown from all sides.

Remove the Gujiya with a slotted spoon and allow to drain on an absorbent sheet. Deep fry all the karanji similarly.

Serve the crisp and flaky Matar Gujiya at tea time on its own or with some dip of your choice. I have served them with masala chai and Dates imli chutney.