Gujiya Curry

Ingredients 

• 100 grams refined flour (maida)
• 6-8 medium potatoes, boiled, peeled and mashed
• 1 1/2 teaspoons ghee
• 1/2 teaspoons carom seeds (ajwain)
• Oil to deep fry

For stuffing and gravy

• 2 tablespoons oil
• A pinch asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 3 green chillies, chopped
• 1 tablespoon finely chopped ginger 
• 1 teaspoon crushed black peppercorns
• 1 medium onion, finely chopped
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon dried mango powder
• 1/2 cup frozen green peas, crushed
• 1 tablespoon ghee
• Salt to taste
• Juice of ½ lemon
• 1 tablespoon finely chopped fresh coriander leaves 

Method

1. To make the covering, mix maida, salt, ghee, carom seeds and sufficient water and knead into a stiff dough. Cover with a damp muslin cloth and set aside.
2. Heat 2 tbsps oil in a non stick pan. Add asafoetida, cumin seeds, coriander seeds, green chillies and saute for half a minute. Add ginger, black peppercorns and onion and sauté till light golden.
3. Add red chilli powder, turmeric powder, coriander powder, amchur, green peas, potatoes and sauté. Add salt and mix well.
4. Transfer half of the mixture into a bowl and set aside. Add 2 cups water to the remaining mixture and simmer.
5. Heat sufficient oil in a kadai.Divide the dough into equal portions and roll into balls. Roll out each ball into a puri.
6. Place a portion of the filling on one side of each puri. Fold the puri, seal the edges and shape into gujiya. Add the remaining stuffing to the mixture simmering in the pan.
7. Add coriander leaves and mix well. Deep fry the gujiyas till golden and crisp. Drain on absorbent paper.
8. Halve the gujiyas and transfer onto a serving plate. Pour the gravy over the gujiyas and serve hot.

Nutrition Info