Dahi Gujiya

Ingredients list for Dahi Gujiya

• 2 1/2 cups Yogurt whisked
• 1/2 cup Split black gram flour (urad dal ka atta) soaked and drained
• to taste Salt
• for deep-frying Oil
• 1/4 teaspoon Asafoetida
• to taste Black salt (kala namak)
• 3/4 tablespoon Raisins
• 1 tablespoon Cashewnuts chopped
• 1 inch Ginger chopped
• as required Green chutney
• as required Tamarind-date chutney
• to sprinkle Cumin powder Roasted
• to sprinkle Red chilli powder
• 1 tablespoon Fresh coriander leaves chopped

Method

1. Spread the black gram on a kitchen towel and dry it out. Grind into a smooth and thick paste alongwith salt.
2. Heat sufficient oil in a kadai.
3. Take about 2 cups water in a bowl. Add asafoetida and black salt and mix well.
4. To make stuffing, combine raisins, cashewnuts and ginger in a bowl and mix well.
5. Dampen your palms with some of the water mixture, take a portion of the paste and flatten into a large disc.
6. Put a portion of the stuffing in the centre of the disc, bring the other edge over and form a gujiya. Press the edges to seal. Similarly prepare remaining gujiyas. You can even use a thick plastic sheet to prepare the gujiyas.
7. Deep-fry gujiyas in hot oil till golden and crisp. Put them in the water mixture and soak for a while.
8. Squeeze the excess water from the gujiyas and place on a serving plate. Drizzle some green chutney and tamarind-date chutney. Top with yogurt and sprinkle cumin powder, chilli powder and black salt. Drizzle some more tamarind-date chutney, garnish with chopped coriander and serve immediately.

Nutrition Info