Bread karanji recipe | Instant matar ghughra | green peas ghughra

Bread Karanji or Instant Matar Ghughra is a quick and easy snack recipe made with a flavorful green peas stuffing. Traditionally, preparing ghughra or karanji is a time-consuming process, but this simplified version uses bread slices filled with the spiced green peas stuffing. The stuffed bread is coated in a seasoned gram flour (besan) batter and fried until golden and crispy, giving it a texture similar to bread pakoda. The ghughra has a mildly spicy flavor with a tangy twist. This delicious snack pairs perfectly with chutney and fried chilies, making it an ideal evening treat alongside a cup of tea or coffee. With just a few basic ingredients, you can whip up this tasty and instant ghughra recipe in no time!

1. Stuffing Preparation
   • The stuffing is a delightful blend of slightly spicy, sweet, and tangy flavors. It is made with green peas and basic spices, with the addition of one boiled potato, which helps bind the mixture. You can customize the filling to suit your preferences.
2. Outer Layer with Bread
   • For the outer layer of the ghughra, I used bread, which is a quick and convenient option. Make sure to use fresh bread and slightly dampen the slices to make them soft and easy to fold. If your bread is not fresh, steam the slices for 2 minutes in a steamer to soften them for use.
3. Besan Batter
   • The besan batter should have a pouring consistency and coat the back of a spoon evenly. I added some rice flour to the batter, which enhances the crispiness of the outer layer. A few spices were also included to make the outer layer more flavorful.
4. Frying
   • Finally, deep fry the bread ghughra on medium heat until it is evenly cooked. They taste best when served hot, accompanied by fried chilies and chutney.

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Recipe video

Bread karanji recipe | Instant matar ghughra | green peas ghughra

Author Nehas Cook Book

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine Indian

Servings 12 pieces

Ingredients

 

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For stuffing

• ▢ 1 cup green peas
• ▢ 2-3 green chilli
• ▢ 1 inch ginger
• ▢ 5-6 garlic cloves
• ▢ 1 tsp cumin seeds
• ▢ 2 tbsp oil
• ▢ ½ cup chopped onion
• ▢ ¼ tsp turmeric powder
• ▢ 1 medium size potatoes
• ▢ Salt to taste
• ▢ ½ tsp garam masala
• ▢ 1 tsp chaat masala
• ▢ 1 tsp sugar
• ▢ 1 tsp lemon juice
• ▢ Some coriander leaves

For batter

• ▢ ½ cup besan - gram flour
• ▢ ½ cup rice flour
• ▢ 1.25 cup water or as required
• ▢ ½ tsp turmeric powder
• ▢ Salt to taste
• ▢ ½ tsp ajwain
• ▢ Pinch of hing
• ▢ ½ tsp red chilli flakes
• ▢ 1 tbsp sesame seeds
• ▢ Some finely chopped coriander leaves
• ▢ 1/8 tsp baking soda
• ▢ 1 tsp hot oil

Other ingredient

• ▢ 12 bread slices
• ▢ Oil for frying

Instructions

Making Green Peas Stuffing

• Boil some water, add 1 cup of green peas, salt, and a pinch of sugar. Boil the green peas on high flame for 3 minutes. Strain them using a sieve and let them cool down.
• In a mixer jar, add 2-3 green chilies, 1-inch ginger, and 5-6 garlic cloves. Coarsely crush them without adding water. Keep aside.
• In the same jar, add the boiled green peas and pulse-grind them to a coarse texture. Keep aside.
• Heat 2 tbsp oil in a pan and add ½ cup chopped onion. Sauté until translucent.
• Add the green chili-ginger-garlic paste and sauté well.
• Add ½ tsp turmeric powder and mix thoroughly.
• Add the coarsely crushed green peas and sauté.
• Add 1 medium-sized crushed potato, salt to taste, ½ tsp garam masala, 1 tsp chaat masala, 1 tsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
• The stuffing is ready. Keep it aside.

Stuff the Ghughra

• Take 12 bread slices and cut them into round shapes using a bowl.
• Sprinkle some water to slightly moisten the bread slices.
• Place the stuffing on one side of the bread and fold it to form a semicircle (refer to the video).
• Prepare all the ghughra in the same way. Keep them aside.

Making the Besan Batter

• In a mixing bowl, add ½ cup besan (gram flour) and ½ cup rice flour. Mix well.
• Gradually add 1.25 cups of water to make a batter of pouring consistency.
• Add ½ tsp turmeric powder, salt to taste, ½ tsp ajwain (carom seeds), a pinch of hing (asafoetida), ½ tsp red chili flakes, 1 tbsp white sesame seeds, some chopped coriander leaves, 1/8 tsp baking soda, and 1 tsp hot oil. Mix well.
• The batter is ready.

Making Bread Karanji or Ghughra

• Heat oil on medium flame for deep frying.
• Dip each prepared ghughra into the besan batter, ensuring it is well coated.
• Carefully place the coated ghughra into the hot oil. Deep fry on medium flame until they turn crispy and golden brown.
• Remove and drain on a wire rack. Fry all the ghughra in the same way.
• Enjoy the bread karanji or instant matar ghughra with chutney and fried chili.

Notes

1. Adding sugar helps retain the green color of peas.
2. Boil green peas on high flame for 3-4 minutes.
3. Coarsely crush green peas using pulse grinding.
4. Adding boiled potatoes helps bind the stuffing.
5. Slightly wet the bread so it easily folds into shape.
6. If the bread is not fresh, steam it in a steamer for 3 minutes to make it soft and fresh.
7. Adding rice flour helps give a crisp texture, and it also prevents the ghughra from absorbing oil while frying.

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