Ingredients:

• 2 cups – wholemeal flour (atta)
• 1 cup fine semolina
• 2 tbsp Ghee
• Salt to taste
• For the filling: 1.5 cups – peas, cooked and mashed slightly
• 2 green chillies, minced
• 1/4 tsp Turmeric powder
• 1 tsp Sugar
• 2 tbsp coconut, ground
• 1/2 tsp Cumin seeds
• 1 tbsp oil
• Salt to taste
• Oil for frying

Method:

1. Make stiff dough of flour, semolina, ghee and salt, adding water. Reserve.
2. Heat 1 tbsp – Oil. Add cumin seeds, green chillies.
3. Add peas and all other ingredients. Blend.
4. Make balls of the dough and equal portions of the filling.
5. Roll out disks like puris and put one portion of stuffing on each.
6. Fold over, press edges and cut with a fluted cutter.
7. Fry karanjis in batches in hot oil till golden.
8. Drain and serve with any chutney.