How to make Gujiya Curry -
Savoury gujiyas served in a spicy gravy.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Refined flour (maida) (मैदा), Potatoes (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Paneer Khada Pav Bhaji Baked Pesto Vegetables-Cook Smart Kung Pao Vegetables Saag Paneer
Gujiya Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Gujiya Curry Recipe
Refined flour (maida) 100 grams
Potatoes boiled, peeled and mashed 6-8 medium
Ghee 1 1/2 teaspoons
Carom seeds (ajwain) 1/2 teaspoons
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
Ghee 1 tablespoon
Salt to taste
Juice of ½ lemon
Fresh coriander leaves finely chopped 1 tablespoon
Method
Step 1
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.
Step 2
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.
Step 3
Add red chilli powder, turmeric powder, coriander powder, amchur, green peas, potatoes and sauté. Add salt and mix well.
Step 4
Transfer half of the mixture into a bowl and set aside. Add 2 cups water to the remaining mixture and simmer.
Step 5
Heat sufficient oil in a kadai.Divide the dough into equal portions and roll into balls. Roll out each ball into a puri.
Step 6
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.
Step 7
Add coriander leaves and mix well. Deep fry the gujiyas till golden and crisp. Drain on absorbent paper.
Step 8
Halve the gujiyas and transfer onto a serving plate. Pour the gravy over the gujiyas and serve hot.
Nutrition Info
Calories : 1763 Kcal
Carbohydrates : 24.8 gm
Protein : 232.1 gm
Fat : 84.1 gm
Other : Potassium- 1671
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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.
