Gujiya Curry
Savoury gujiyas served in a spicy gravy.
Cooking Time:
Servings: 4
Preparation Time:
Category: Veg
Ingredients
| FOR COVERING | ||
| • | Refined flour (maida) | 100 grams |
| • | Salt | to taste |
| • | Ghee | 1 1/2 tablespoons |
| • | Carom seeds (ajwain) | 1/2 teaspoon |
| • | Oil | to deep fry |
| For stuffing and gravy | ||
| • | Oil | 2 tablespoons |
| • | Asafoetida | a pinch |
| • | Cumin seeds | 1 teaspoon |
| • | Coriander seeds,crushed | 1 teaspoon |
| • | Green chillies,chopped | 3 |
| • | Ginger,finely chopped | 1 tablespoon |
| • | Crushed black peppercorns | 1 teaspoon |
| • | Onion ,finely chopped | 1 medium |
| • | Red chilli powder | 1 teaspoon |
| • | Turmeric powder | 1/4 teaspoon |
| • | Coriander powder | 1 tablespoon |
| • | Dried mango powder | 1 teaspoon |
| • | Frozen green peas,crushed | 1/2 cup |
| • | Potatoes,boiled, peeled and mashed | 6-8 medium |
| • | Salt | to taste |
| Juice of ½ lemon | ||
| • | Fresh coriander leaves,finely chopped | 1 tablespoon |
Method
To make the covering, mix maida, salt, ghee, carom seeds and sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside.Heat 2 tbsps oil in a non stick pan. Add asafoetida, cumin seeds, coriander seeds, green chillies and saute for half a minute. Add ginger, black peppercorns and onion and sauté till light golden.
Add red chilli powder, turmeric powder, coriander powder, amchur, green peas, potatoes and sauté. Add salt and mix well.Transfer half of the mixture into a bowl and set aside. Add 2 cups water to the remaining mixture and simmer. Heat sufficient oil in a kadai.Divide the dough into equal portions and roll into balls. Roll out each ball into a puri.
Place a portion of the filling on one side of each puri. Fold the puri, seal the edges and shape into gujiya. Add the remaining stuffing to the mixture simmering in the pan. Add coriander leaves and mix well. Deep fry the gujiyas till golden and crisp. Drain on absorbent paper. Halve the gujiyas and transfer onto a serving plate. Pour the gravy over the gujiyas and serve hot.
To make the covering, mix maida, salt, ghee, carom seeds and sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside.Heat 2 tbsps oil in a non stick pan. Add asafoetida, cumin seeds, coriander seeds, green chillies and saute for half a minute. Add ginger, black peppercorns and onion and sauté till light golden.
Add red chilli powder, turmeric powder, coriander powder, amchur, green peas, potatoes and sauté. Add salt and mix well.Transfer half of the mixture into a bowl and set aside. Add 2 cups water to the remaining mixture and simmer. Heat sufficient oil in a kadai.Divide the dough into equal portions and roll into balls. Roll out each ball into a puri.
Place a portion of the filling on one side of each puri. Fold the puri, seal the edges and shape into gujiya. Add the remaining stuffing to the mixture simmering in the pan. Add coriander leaves and mix well. Deep fry the gujiyas till golden and crisp. Drain on absorbent paper. Halve the gujiyas and transfer onto a serving plate. Pour the gravy over the gujiyas and serve hot.
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