Curd stuffed Gujiya or Karanji

This is my mother's recipe.

Not so common, but really yummy form of North Indian chaat ........ Dahi Gujiya.

My mother usually make it on the occasion of Holi(Festival of Colors).

Enjoy and share with your family and friends.

 



For 18-20

Ingredients :-

2 cup Urad Lentil
1 tsp salt

A pinch of asafoetida 

For stuffing (As required)
3-4 tbsp coconut powder
8-10 cashew finely chopped
2 tbsp black pepper powder

Curd
Sweet chutney
Green chutney
Roasted Cumin powder
chaat masala
Papdi
salt
red chili powder
finely chopped cilantro
Pomegranate seeds (optional)


Plastic or any zip lock bag to make gujiyas

Oil for deep frying

Method :-

Soaked the dal for four hours and grind dal in a grinder to make thick dal batter. Make sure dal batter should be thick. (Add only 1-2 tbsp water while grinding if require)

Take all batter in a bowl. Beat the batter well for 12-15 minutes and make fluffy.
You can mix the dal either with the hands or can use beater. 
(Beating is the most important process).When u beat it well Gujiya/vade will become very soft and Super tasty).
Testing :

how to check is dal beated well or not?

1) The color become whitish.

2) Take small drop of batter and drop into the cold water , if its float then dal is ready, otherwise not.

Add salt and asafoetida in the batter and mix well.

Now take the Ziploc bag or any plastic....open the bag from the sides.

Heat the oil to deep fry.
Take some water in small bowl.

How to make gujiya
1) Take plastic/ziplock bag ....put some water on the plastic with the help of fingers.
2) Take small ball of dal and put it on plastic.
3) Spread it with the help of water.
4) Keep 1-2 chopped piece , coconut, black pepper powder over the gujiyas.
5) With the help of plastic.....and hands cover it and give the gujiyas shape.
6) With the help of water ...close all the openings of gujiya
7) Then flip the plastic and turn the gujiya on your hand and dip in the oil ...and fry it.

Fry on medium low gas until it become very light brown color.

Now the gujiyas are ready

Before eating it ...take warm water and soaked the gujiyas for an hour.
Now squeeze the gujiya....dip into curd or yogurt or dahi.....
and keep it on the plate or tray.

Sprinkle salt ,cumin powder, chaat masala, any chutney, papdi over the gujiyas...and your Gujiya chaat is ready....

Tips:-

1) Beat the batter well 
2) Make sure to close all the openings before frying, otherwise the gujiya will absorb oil. 
3) You can change the ingredients for filling as per choice (like you can add raisins (kismish) , almonds ....)
4) While eating you can add something like pomegranate seeds, cilantro, peanuts and sev.

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