FOR STUFFING: Coarsely grind peas and corn with ginger and both chutneys.
Heat oil in skillet. Add cumin seeds when heated as well as hing.
Add the ground peas and corn mixture and sauté till the mixture is dry on medium heat stirring at intervals.
Add red chili powder, coriander powder, fennel seed powder, garam masala powder, Amchur, salt and black pepper. Add paneer and stir fry to mix well. Switch off gas and let mixture cool down.
If pastry dough is frozen, leave it to rest at Room Temperature for an hour.
Meanwhile preheat oven to 450 Deg F and line a baking tray with oven proof parchment paper.
Once pliable, spread it out and cut in round shape with a cookie cutter or even a jar lid.
Place stuffing on one side of the disc and apply some water to the edges. Fold the disc in half and make a crimp design by pinching the dough at equidistant or simply seal the edges with a fork.
Lightly brush with milk, oil, or butter.
Bake in oven for 8-12 minutes rotating tray mid way through baking. Keep a watch over them to prevent over browning.
FOR DOUGH: In a large bowl, whisk flour, sugar, and salt together.
Cut butter into the flour and rub it between fingers along with flour to resemble big sized breadcrumbs.
Add ice water till the dough comes together little at a time. Knead it less than 10 times else it turns hard.
Wrap in cling film and Refrigerate for minimum 30 minutes.
FOR GREEN CHUTNEY: Blend all the ingredients of the chutney to a smooth puree.
Serve the karanjis with green chutney.
