Edible Culture - Peas Karanji

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Materials:
for cover
1 cup flour
Half a spoon of semolina
2-3 tbsp oil
salt
For details:
2 cups peas
2 small potatoes
2-3 green chillies
For cracking:
3 tbsp oil, 1/2 tsp cumin seeds, a pinch of asafoetida, 1/2 tsp turmeric
3-4 curry leaves (chopped)
Finely chop 2 garlic cloves
1 teaspoon pepper
Coriander
salt
Oil for frying

Action:

1) Mix flour and semolina for coating. Heat oil and add mohan. Add salt as per taste and mix well with water. Cover it until the peas are cooked.

2. Cut the potatoes into small pieces. Heat oil in a non-stick frying pan. Add cumin, asafoetida, turmeric, curry leaves and grind. Add garlic and chillies and saute for a few seconds. Add chopped potato to it, add salt and stir. Steam for 2-3 minutes and add peas. Remove the steam. Keep stirring in between. This vegetable should become dry. Add coriander

3) When the vegetables are cooked, add some pepper and mash the peas and potatoes so that the mixture becomes smooth.

4) Once the vegetables are done, take the dough for coating and make balls of betel nut size. Roll it over and place 1 spoon of saran on half of the saran. Purya should not be rolled very thinly. Keep the edges free. Bring the other half to the saran and glue the edges. Remove the excess edge by spinning. If there is no thread, the edges should be removed separately with a knife and the edges should be pinched once. The only difference is that because of the spinning, the fountains look neat.

5) Heat oil in a pan and fry the karanjayas golden brown

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