How to make Dal Gujiya -

Gujiyas stuffed with spicy dal mixture, poached and pan fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Wheat flour (गेहूँ का आटा)

Cuisine : Uttar Pradesh

Course : Mithais

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For more recipes related to Dal Gujiya checkout Chana Dal, Gur Aur Nariyal Ki Burfi, How to make Puran, Chana Dal Halwa. You can also find more Mithais recipes like Tricoloured Mawa Modak, Shahi Gulkand Tukda, Mawa Modak, Mawa Roll.

Dal Gujiya

Dal Gujiya Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Dal Gujiya Recipe

  • Split Bengal gram (chana dal) Soaked in water for 3-4 hours 1/4 cup

  • Wheat flour 1 1/2 cups

  • Split black gram skinless (dhuli urad dal) soaked for 4 hours 1/4 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 3 tablespo

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Garlic paste

  • Red chilli powder 1 teaspoon

  • Amchur powder 1 teaspoon

  • Fresh coriander leaves, finely chopped 2 tablespoons

Method

Step 1

Knead wheat flour with sufficient water into a stiff dough. Cover with a damp cloth and let it rest for some time.

Step 2

Boil urad dal and chana dal with turmeric powder, salt and sufficient water till just done. Drain and grind coarsely.

Step 3

Heat 2 tbsps oil in a non stick pan. Add asafoetida, cumin seeds and garlic paste and sauté lightly. Add the ground dal and mix.

Step 4

Add red chilli powder, amchur, salt and coriander leaves and mix well. Transfer the mixture into a bowl.

Step 5

Divide dough into equal portions and roll into balls. Apply a little oil on the balls and roll them into small puris.

Step 6

Place a portion of the dal mixture on one side of each puri, fold the other side over to make the gujiyas.

Step 7

Heat sufficient water in a boiler, add the gujiyas and poach them.

Step 8

Heat the remaining oil in a non stick pan. Place the gujiyas in the pan and cook, turning sides, till evenly golden on all sides. Sprinkle red chilli powder and amchur over them.

Step 9

Transfer on to a serving plate, garnish with a mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.