recipe

Karanji ("kuh-RUN-jee") are a type of dumpling popular in Maharashtra, India. They’re typically fried and can have sweet or savory fillings. You’ll find karanji in several parts of India and they are called by different names in different languages. You can eat karanji any time, but they’re especially popular as a snack during the festival of Diwali.

safety
  • Uses the oven
  • Uses the microwave
difficulty
  • Intermediate
time
  • 1 hour
yield
  • Makes 10 karanji

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Gather Baking Equipment

  • Dry measuring cups
  • Measuring spoons
  • Rimmed baking sheet
  • Parchment paper
  • 4-inch round cutter
  • Plastic wrap
  • Medium microwave-safe bowl
  • Rubber spatula
  • Oven mitts
  • Potato masher
  • Pastry brush
  • Cooling rack

Prepare Ingredients

1 package
store-bought pie dough
1 cup
frozen peas
2 tablespoons
water, plus extra for brushing
½ teaspoon
garam masala
½ teaspoon
ground cumin
½ teaspoon
ground ginger
½ teaspoon
garlic powder
¼ teaspoon
salt
2 tablespoons
vegetable oil, plus extra for brushing
1
 

HEAT AND LINE: Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

 
2
 
1 package
store-bought pie dough

CUT: Working with 1 pie dough round at a time, use 4-inch round cutter to cut out 10 dough rounds. Transfer dough rounds to parchment-lined baking sheet. Cover with plastic wrap and refrigerate while making filling.

 
3
 
1 cup
frozen peas
2 tablespoons
water
½ teaspoon
garam masala
½ teaspoon
ground cumin
½ teaspoon
ground ginger
½ teaspoon
garlic powder
¼ teaspoon
salt
2 tablespoons
vegetable oil

COOK: In bowl, combine peas, water, garam masala, cumin, ginger, garlic, salt, and vegetable oil. Heat in microwave for 2 minutes. Use oven mitts to remove bowl from microwave.

 
4
 

MASH: Use potato masher to mash filling until mostly broken down and some whole peas remain. Stir with rubber spatula to combine.

 
5
 

FILL: Remove baking sheet from refrigerator and discard plastic. Use 1-tablespoon measuring spoon to place 1 tablespoon filling in center of each dough round.

 
6
 
Water

SHAPE AND SEAL: Use your finger to lightly coat edge of each dough round with water. Fold dough over filling to create half-moon shape. Use your fingers to press edges together to seal.

 
7
 
Vegetable oil

BRUSH: Use pastry brush to brush tops of karanji with extra vegetable oil.

 
8
 

BAKE KARANJI: Bake karanji until golden brown, 12 to 14 minutes. Let karanji cool on baking sheet for 10 minutes.