Dahi Gujia

Ingredients

• 2 cups split skinless black gram, soaked for 4 hours and drained
• 15-20 cashewnuts, chopped                    
• 2 tablespoons raisins                            
• 4-5 black peppercorns, coarsely crushed            
• 1 teaspoon cumin seeds                        
• ½ teaspoon fennel seeds                     
• Salt, to taste
• Oil for deep frying + to apply
• 6 cups yogurt
• Black salt to taste                        
• 1 teaspoon roasted cumin powder                
• 1 teaspoon red chilli powder                    
• 2 tablespoons chopped fresh coriander leaves + for garnish             
• 1 inch ginger, cut into thin strips                        
• Date and tamarind chutney for drizzling
• Green chutney for drizzling    
• Masala dal for garnish
• Fresh pomegranate pearls for garnish
• Nylon sev for garnish              

 Method 

1. Put the drained split skinless black gram into a mixer jar and grind coarsely. Add ½ cup water and grind to a thick and fine paste. The batter should be thick, not runny.
2. To make the stuffing, mix cashewnuts with raisins and crushed black peppercorns in a small bowl.
3. Transfer the gram paste into a bowl. Add cumin seeds, fennel seeds and salt and mix well with your hand for 1-2 minutes. 
4. Heat sufficient oil in a kadai.
5. Apply some oil in the centre of a rectangular plastic sheet, add a small ladleful of the batter over it, dip your fingers in some water and spread the batter into a circle of 2½ inch diameter. Place 1 teaspoon of the stuffing in the center. 
6. Hold 2 corners of the plastic sheet and bring towards the other two corners to join them to make a crescent shape gujiya. Gently slide it into hot oil. Make more gujias similarly.
7. Deep-fry the gujias till golden brown on both sides. Drain and soak in sufficient warm water for 10-15 minutes. 
8. Strain the yogurt through a muslin cloth into a large bowl. Add salt, and black salt and whisk well. 
9. Gently squeeze the gujias and transfer into the yogurt. 
10. Sprinkle roasted cumin powder, red chilli powder, coriander leaves, and ginger strips. Refrigerate for 3-4 hours. 
11. Transfer each gujiya on individual serving plate and serve topped with date and tamarind chutney and green chutney. Garnish with masala dal, fresh pomegranate pearls, nylon sev, and coriander leaves. Serve immediately.