Dahi ki Gujiya
Equipment
- Bowl
- Blender
- Food processor
- Muslin
- Cheesecloth
- Kadhai
- Deep heavy-based Pan
- Metal Spatula
- Slotted spoon
- Kitchen Paper
- Paper towel
- Frying Pan
- Skillet
- Mortar and Pestle
- Spice Grinder
- Serving Bowl
Ingredients
For the Gujia
- 200 g Urad dal (1 cup), rinsed and drained
- 1/2 teaspoon Bicarbonate of soda (baking soda)
- Asafoetida Pinch of
- 1 Ginger 5-cm / 2-inch piece fresh, peeled and finely chopped
- 2-3 Green chilies de-seeded and finely chopped
- 2 teaspoons Mint leaves finely chopped
- 2 tablespoons Raisins or sultanas (golden raisins)
- Vegetable oil or Ghee for deep-frying
- such as Green Mango Chutney or Mint Chutney choice of chutney, to serve
For the spicy yoghurt
- 2 teaspoons Cumin seeds
- 500 ml Natural (plain) yoghurt (2 1/4 cups)
- 1/4 teaspoon Chili powder
- Salt
Instructions
- Soak the lentils in a bowl of water overnight.
- The next day, drain the lentils, transfer them to a blender or food processor and process themto make a fine paste.
- Put the paste in a clean bowl and mix in the bicarbonate of soda and asafeotida,then whisk the mixture until fluffy.
- Mix the ginger, chillies, mint and raisins together in a bowl, then set aside.
- Stretch a damp piece of muslin (cheesecloth) over the rim of a glass. Dampen the palms of your hands,shape the mixture into small balls, then flattenlightly on the muslin.
- Heat enough oil or ghee for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350'F, or untila cube of bread browns in 30 seconds.
- Place a smallamount of the ginger mixture in the centre and fold over to make a semicircle, using the muslin tohelp you, then gently press the edges to enclose the filling.
- Using a metal spatula or slotted spoon, very carefully and gently slide each gujiya into the hot oil and deep-fry for about 3-4 minutes, or until pale golden.
- Remove with a slotted spoon and drain on kitchen paper (paper towels). Make the others in the same way.
- Put the deep-fried gujiyas in a bowl of warm, salted water and allow to stand for 10 minutes.
- Meanwhile, to make the spicy yoghurt, put the cumin seeds in a dry frying pan (skillet) and roast for about 1 minute, or until fragrant, then transfer them toa mortar and pestle or spice grinder and pound orprocess until ground.
- Whisk the yoghurt in a bowl, then stir in the roasted ground cumin and chillipowder. Season with salt.
- Remove the gujias from the bowl and gently squeeze them with the palms of your hands to extract anyexcess water.
- Arrange them in a serving bowl and pour the spicy yoghurt over the top. Serve with your choice of chutney.
Video
Nutrition
Sodium: 1113mgCalcium: 774mgVitamin C: 24mgVitamin A: 713IUSugar: 27gFiber: 46gPotassium: 1134mgCholesterol: 65mgCalories: 1048kcalSaturated Fat: 11gFat: 19gProtein: 67gCarbohydrates: 156gIron: 19mg
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