Namkeen Aloo Gujiyas
India is a country famous worldwide for its yummy,cheap and easily available street delights. From mouth-watering Pani-Puris, the Papadi-Chaats to the Samosa-Kachoris. Missing the days when we had easy access to such yummylicious treats.
The #nationwidelockdown due to the pandemic Covid-19 has led us to #stayhome. Have been spending a lot of time in the kitchen learning traditional Indian dishes from my mumma. Sharing some home-made samosa recipe which we tweaked and made into Gujiyas since, the samosa fold is a little tricky ;)
For the Aloo Gujiyas we will be working on two things. The dough and the filling. We will prepare the dough first as we need to rest thr dough. In the meantime we will work on the yum filling. Let's get cooking.
For Dough -
1 Cup - Wholewheat flour/Maida( All purpose flour)
1/2 Cup - Water
1/8 Cup - Sooji/Rava(Semolina)
1/8 Cup - Any refined oil
Salt to taste
In a bowl mix the flour, sooji and salt. Add the refined oil to the mix and try to knead. The mixture should loosely bind together.
Now slowly add the water to knead the dough. We want a semi soft dogh. Keep kneading until there are no visible cracks. Cover with a damp cloth and let it rest for 30 minutes.
For Filling -
7-8 Potatoes - Boiled , peeled and mashed.
2 tbsp - Refined Oil
1 tsp of each - Haldi powder(Turmeric), Jeera(Cumin seeds), Dhania poeder(Dry coriander)
1 1/2 tsp - Red chilli powder (You can increase/decrease the quantity to your liking.)
1/2 tsp each - Garam Masala, Amchur powder( dry mango powder) ,Sabji Masala.
2 Green chillies chopped
2 tbsp - Coriander leaves Chopped
Salt to Taste
In a saucepan heat up the oil and let the jeera sizzle. Add the chopped green chillies and cook for about a minute. Now add all the dry Masala powders and cook.
Add the mashed potatoes to the mix and cook for a minute. Mix the salt and chopped coriander leaves.
Stir the mixture so that everything is well combined and there are no lumps of potatoes left.
Place the filling in a plate and allow it to cool.
So we're almost done with all the prep work, and now we just need to assemble the filling and the dough. Also, i forgot to mention the oil for frying above, so we would need a pan with oil to fry the amazing Gujiyas or you can go all the way healthy and bake these savory trats. Mine are fried.
Portion out the dough into equal sized balls. If you follow the same proportions, it should make approximately 15 balls.
Roll each dogh portion to make into a ball so that no cracks are visible. It is important to have crease free Gujiyas.
Once you have made all the rolls take one ball at a time and roll the ball into a small thin chpati. Now scoop out a small spoonful of filling onto the middle of your rolled chapati.
Dip your finger in some water and apply it on the edges. Now carefully fold over one side of the chapati to the other side. And voila you have a Gujiya. you can use it as is or if you have exess of dough take a glass and cut it into a semi-circular shape.
Now repeat the process with all the dough balls and ready your Gujiyas for frying.
In a deep bottomed Kadhai/pan heat up some oil. Take a small pea sized dough ball and put it in oil, it should bubble and float to the surface in a few seconds. The gas should be on medium heat.
Add in the gujiyas 4-5 at a time and fry until golden brown from both sides. Remove and drain on a kitchen towel.
It looks like a really long process but, trust me it is not. The entire process takes around 60-70 minutes. The efforts are totally worth the end result.
Savory Aloo Gujiyas seved with Curd, Tamarind chutney and green Chillies.
Traditionally served with Mint-coriander chutney and Tamarind chutney they are amazing as breakfast or tea-time snack. Serve these Gujiyas hot with chutneys of your choice. Or make a chaat with these scrumptious treats. You are free to explore it your way nobody's judging.