Celebrate Diwali with this savory karanji
Karanji 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, a religious festival of lights that originated in India.
Diwali lasts for five days and usually occurs between October and November. Diwali means “row of lights” in Sanskrit, and during the festival people decorate their homes with special oil lamps called diyas. Our karanji are baked (not fried) and savory — they’re filled with peas!
Karanji
Makes 10 karanji
1 package store-bought pie dough
1 cup frozen peas
2 tablespoons water, plus extra for brushing
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
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