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Baked Matar Karanji/Gujiya/Ghughra

  • Author: Vasanti
  • Yield: 24 Ghughras 1x


  • 2 packaged refrigerated pie crusts (see Notes)
  • all purpose flour, for dusting

For the Filling (see Variations)

  • 4 cups water, for blanching the peas
  • 2 cups fresh shelled green peas (alternatively, you can use thawed frozen peas as well that are available all year round)
  • salt, to taste
  • 1 tsp turbinado sugar

Herbed Paste

  • 1 cup of grated fresh or thawed frozen coconut
  • 12 Thai green chilies, broken into two pieces (optional/use less for less heat)
  • 810 sprigs of cilantro, torn
  • 1 tsp cumin seeds
  • ¼ cup water


  • Preheat the oven to 400°F (200 °C)


Making the Filling

  • Start by boiling the water in a pot over the stove or in a kettle. Transfer the peas to a medium bowl and add the boiling water to it. Cover and let it sit for about 10 minutes till the peas soften up. 
  • In the meantime, make the herbed paste for the filling. In a mini food processor or a grinder, add all the ingredients for the paste and process until smooth and well combined.
  • Drain the water from the bowl completely and add the herbed paste to the peas. Toss well to combine. Season with salt and sugar and set aside. 


Making the Pastries

  • Sprinkle flour onto a work surface. Unroll pie crusts and use a rolling pin to spread out edges. Cut out circles into each pie crust using a 2-inch biscuit or cookie cutter. 
  • Gather the leftover pie crust after cutting the circles and save it to make a galette along with the leftover filling. 
  • Spoon each round of the pie crust with about ½ tablespoon. of the prepared filling in the center. 
  • Fold over to form a half circle to cover the filling and press to seal the edges. 
  • Use a fork to press the edges together or pinch the edges in between your fingers and twist together to give it a pretty ruffled look.
  • Transfer to a parchment paper lined baking sheet. At this point, you can pop the baking sheet in the freezer and freeze the prepared turnovers for a later time. After about 3 hours, you can transfer the frozen pastries in a plastic freezer bag or freezer-safe food-storage container with tight-fitting lid baking them later. They will keep in the freezer for up to 3 months. 


Baking the Pastries

  • Bake the pastries in the preheated oven for 20-22 minutes until golden brown at the edges. If baking frozen, do not thaw. Bake the frozen pastries directly in the preheated oven. 
  • When baking is complete, take the sheet out of the oven and let the pastries cool on the baking sheet for 2-3 minutes before transferring them to a serving platter. 
  • Serve with cilantro-mint chutney or any other condiment of your choice.

Keywords: Healthy Recipes, Baking Recipes, Store-bought Shortcuts