How to make Gujiya Curry -

Savoury gujiyas served in a spicy gravy.

Sanjeev Kapoor

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

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

You can also find more Main Course Vegetarian recipes like Chilli Cheese Baked Potatoes Quick Corn Curry Paneer Pudina Kalimirch Achari Kumbh

Gujiya Curry

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


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.

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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 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.