Snack
Homemade Moong Dal Ghughra Recipe (Gujiya / Karanji)
Homemade Moong Dal Ghughra Recipe (Gujiya / Karanji) is a delicious Snack dish that can be prepared in just 0 minutes....
⏱️
60 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Vivatta Maida
- 1/2 cup Ghee
- 1/4 teaspoon Salt
- Water - for kneading
- Sunflower Oil - for deep frying
- 2 cups Green Moong Dal (Whole) - soaked and steamed
- 1 teaspoon Cumin seeds (Jeera) - coarsely pounded
- 1 teaspoon Fennel seeds (Saunf) - coarsely pounded
- 1 teaspoon Sesame seeds (Til seeds)
- 2 teaspoons Sugar
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 2 Green Chillies - finely chopped
- 1 inch Ginger - grated
- Salt - to taste
Instructions
1
To begin making the Moong Dal Ghughra (Karanji/ Gujiya) formula we will first prepare the filling.Soak the moong dal in 2 cups of aqua for about 3 to 4 hours.
2
Once soaked, strain any excess aqua and keep aside.
3
Using a pressure cooker or steamer, low-boil the dal until soft and soft. burning up margarine in a non stick pot on medium burning up; empty in the cumin seeds, fennel seeds, sesame seeds, asafoetida and allow them to crackle.swirl around in the cooked green moong dal and the remaining filling elements - sweetener, turmeric ground mix, red chilli ground mix, green chillies, ginger and table salt.
4
swirl around until all the elements are well combined.Allow the moong dal gujiya mixture to cool and divide into 20 portions and keep aside.In our next step we will make the flour base for the pastry crust for the Ghughra/ GujiyaCombine the maida, ghee and table salt, in a large container.
5
Work the ghee into the baking flour with your fingers until the mixture resembles a coarse meal.dust aqua onto the crumbly flour base and with your hands push the flour base from the sides to the middle of the container to form a ball that holds together.Be careful to empty in only little aqua at a time, and not allowing the flour base to become soggy.
6
work the flour base well with your hands until the flour base becomes into a firm ball of flour base.Once rested, make 20 small portions of the gujiya flour base and roll into a small 3 inch circle.Place a teaspoon full of moong dal mixture onto one half of the circle.
7
Wet your fingers into the container of aqua and spread a little aqua around the edges of the circle.Gently fold the circle into a semi circle, forming a half moon shape.
8
Seal the edges by pressing slightly, so that the flour base sticks to each other making sure all the filling is concealed inside.embellish the edges by twisting the flour base portion carefully to form a twisted shape.
9
Continue the same procedure with the remaining flour base and filling portions.You can also use a calzone maker to make these gujiya and they are so much more faster and easier and you will have a perfectly filled ghughra.Preheat the margarine for deep frying and deep shallow fry these gujiyas on medium burning up until golden brown in color.present the Moong Dal Gujiyas along with Green Chutney and Chai for Tea Time Snacks or even for festivals like Diwali or Holi or any special occasions with your family.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Snack
Snack
Diet
Vegetarian
Vegetarian
Total Time
90 mins
90 mins
Recipe Time chart
Preparation Time
60 minsCooking Time
30 minsTotal Time
90 minsMaster Chef
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