| • | Mix the maida, table salt and oil (2 tbsp), and knead to make stiff dough. Keep it aside.
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| • | To make the filling, heat up oil in a cooking pan and add the table mustard seeds. When seed start spluttering, add green chillies, coriander, peas and table salt to the oil. Cook for a few minutes and put off the flame.
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| • | Now, split the dough into little rounds of equivalent sizes.
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| • | Roll aside each ball into little rounds of 3 inches and place 2 tablespoon of filling up on one one-half of the round, wet the edges with fingers and fold over. Press to seal.
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| • | Heat oil in a cooking pan and deep fry the karanjis until crispy and golden.
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| • | Put off the flame, take aside the karanjis. Drain additional oil on paper towel.
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| • | Mattar Karanjis are ready to eat. Serve hot.
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