Matar Gujiya showed up at my neighbour’s Holi party about six years ago, and I kept thinking they were sweet gujiyas until I bit into one. The savoury filling caught me off guard in the best way. I asked for the recipe that same evening because I liked how they stayed crisp even after sitting out for an hour, unlike samosas that go soft.
Now I make them when I want something that can be fried ahead and still taste good at room temperature. The dough is stiffer than what I use for regular samosas, which makes rolling a bit more work but also means the edges seal cleanly without tricks or extra water.
About the Recipe
This recipe uses everyday ingredients and takes about an hour and a half from start to finish, including frying time. The green peas can be fresh or frozen, which makes it flexible depending on what you have. I make these when I need snacks that travel well or when I am hosting a small tea and want something savoury that does not need a chutney on the side. The chaat masala and black salt season the filling enough that it tastes complete on its own.
Why you will love this recipe
The stiff dough is easier to handle than soft samosa dough once you get past the initial kneading. It does not tear when you fold it, and the edges press together without needing much effort. The filling is dry, so there is no risk of it turning the pastry soggy from the inside. Frying them on medium heat gives you enough time to get the colour right without burning the outside before the inside cooks through. The flavour leans tangy and mildly spicy, with cumin coming through in two forms, which gives it more depth than a single spice hit.
Cooking Tips
If the dough cracks when you roll it, you did not knead it long enough or added too little water. It should feel firm but pliable, not crumbly. The filling must cool completely before you start assembling, or the dough will turn soft and sticky where it touches the warm peas. Fry on medium heat, not high.
High heat will brown the outside fast and leave the dough undercooked and chewy in the middle. Press the edges firmly with a fork, not just for looks but to actually seal them. A weak seal will split open in hot oil.
Top Tips
- Let the dough rest under a damp cloth for at least 15 minutes so it rolls out smoother and does not spring back.
- Mash a few peas in the filling lightly so the mixture holds together better and does not spill out when you bite in.
- Roll the discs evenly, about three inches across, so the filling to dough ratio stays balanced.
- Fry in small batches so the oil temperature does not drop too much, which makes them greasy instead of crisp.
- You can freeze the assembled unfried gujiyas and fry them directly from frozen when needed.
Serving and Storing Suggestions
This recipe makes about 25 pieces, enough for six to eight people as a snack. Prep time is around 45 minutes, and frying takes another 30 minutes depending on your kadai size. Serve them hot with green chutney or tamarind chutney, though they taste good plain too. Store cooled gujiyas in an airtight container at room temperature for up to two days.
Reheat in an oven or air fryer to bring back the crispness. They do not freeze well after frying because the texture goes limp when thawed.
Similar Recipes
- Aloo Samosa
- Khasta Kachori
- Pyaaz Ki Kachori
- Moong Dal Kachori
Matar Gujiya
Ingredients
- 5 cups Refined Flour (maida)
- 6 tsp Ghee
For the Filling:
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 1 inch Ginger (chopped)
- 3 to 4 Green Chillies (chopped)
- 400 gms Green Peas (boiled)
- Salt to taste
- 1/2 tsp Black Salt
- 1 tsp Cumin Seeds (roasted and powdered)
- 1 tsp Chaat Masala
- Vegetable oil for deep frying
Instructions
- Sift the flour and rub in the ghee.
- Knead with enough water to make stiff dough.
- Cover with a moist cloth and keep aside.
- For the filling: heat the ghee in a kadai, add the powdered cumin seeds, ginger, and green chillies, saute for 2-3 seconds.
- Add the green peas, salt, black salt, cumin powder and chaat masala.
- Saute for 4-5 minutes.
- When the mixture is dry enough, remove the kadai from the heat and transfer the mixture on a flat fish to cool.
- Divide the dough equally into 25 portions.
- Roll each out into a small of 3” diameter.
- Put 1 tbsp filling in the centre of one disc and fold over to make a half circle.
- Press the edges well together to seal the filling inside. With a fork press the edges again. 12. Repeat till all the patties are done.
- Heat the oil in a kadai.
- Fry the patties a few at a time, on medium heat till brown and crisp.
- Remove with a slotted spoon and drain the excess oil on paper towels.
- Serve hot.
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Frequently Asked Questions
Can I bake these instead of frying them?
You can, but the texture will not be as crisp. Brush them with oil and bake at 180 degrees Celsius for about 25 minutes, flipping halfway. They will taste more like baked pastries than fried snacks.
Why did my gujiyas open up while frying?
The edges were not sealed properly, or the filling was too wet. Make sure the pea mixture is completely dry and cool. Press the edges hard with a fork, and check that there are no gaps before frying.
Can I use whole wheat flour instead of maida?
Yes, but the dough will be harder to roll and the fried gujiya will be denser. If you use whole wheat, add one extra tablespoon of ghee to keep it from turning too stiff.
How do I store leftover filling?
Keep it in the fridge in an airtight container for up to three days. You can use it as a sandwich spread, stuff it in parathas, or mix it into rice for a quick pulao.
My dough is too hard to roll. What went wrong?
You added too little water or kneaded it for too long after adding water. Add a teaspoon of water at a time and knead gently until it softens slightly. Let it rest again for ten minutes before rolling.
