Ingredients
- Ingredients for the Dough
- white flour 2 cups
- Cooking oil 2 tbl spoons
- Cumin seeds 1 t spoons
- Salt to taste
- Water 1 cup
- Ingredients for the filling
- Grated Paneer (cottage cheese) 1 cup
- Frozen peas 1/4 cup
- Oil 1 tbl spoon
- Cumin seeds 1/4 t spoon
- Finely Chopped Green Chilies 2
- Finely Chopped Small Onion 1
- Ginger-Garlic Paste 1 t spoon
- Garam Masala Powder 1/2 tsp
- Turmeric Powder 1/4 t spoon
- Dry Mango powder 1 t spoon
- Fenu greek leaves 1 t spoon
- Chopped Coriander
- Cashew nuts handful
- Raisins handful
- Salt to taste
Preparation
Step 1
Combine all the ingredients and knead it to make hard dough. Let the dough rest in refrigerator for about 30 minutes. Meanwhile, prepare the filling.
Heat oil in a pan and add cumin seeds and let it crackle. Add green chilies, ginger and garlic paste. Add onions and fry well. Add garam masala, amchur powder, turmeric powder cashew, raisins, and salt. Add grated Paneer and peas and stir well. In the end add kasuri methi and coriander. Mix it well and keep the filling aside to cool down.
Directions for making Gujjias
Using a rolling pin, roll the dough to give it a small and slightly thick chapatti shape. Using the tip of your finger spread some water on the edges. Stuff the filling on half portion of the chapatti. Bring the edge of the other half to close. Using a fork, press the ends to seal edges.
Heat enough oil to deep fry Gujjias. Dip Gujjias in the oil and fry them till golden brown. For better results, fry Gujjias on a slow flame.