How to make Oats and Dates Gujiya
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Oil (ऑइल)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Oats and Dates Gujiya checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Charmuri Chatpate Sprouts Chocolate Hazelnut Bomb - SK Khazana Tequila Fired Chipotle King Prawns
Oats and Dates Gujiya Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Oats and Dates Gujiya Recipe
Refined flour (maida) 2 cups
Oil 3 tablespoons + deep-frying and greasing
FOR FILLING
Oats 1 cup
Dates chopped 1/2 cup
Cashewnuts chopped 10
Almonds chopped 10
Walnuts chopped 10
Raisins 20
Sesame seeds toasted 1 tablespoon
Method
Step 1
To make the covering, sift the refined flour into a bowl. Add three tablespoons of oil and rub it in. Add chilled water as needed and knead into a stiff dough. Cover with a damp cloth and set aside.
Step 2
To make the stuffing, combine the oats, dates, cashewnuts, almonds, walnuts, raisins and sesame seeds in a bowl and mix well. Divide into twelve equal portions.
Step 3
Grease your palms with some oil, divide the dough into twelve equal portions and shape them into balls.
Step 4
Grease a gujiya mould.
Step 5
Roll out the dough balls into small puris. Place one in the mould and press lightly. Place a portion of the stuffing in the hollow portion. Apply a little water on the edges, close the mould and press firmly. Open the mould and remove extra dough. Keep the gujiyas covered with a damp cloth.
Step 6
Heat sufficient oil in a kadai and deep-fry gujiyas on medium heat till golden. Drain on absorbent paper. Set aside for two to three minutes.
Step 7
Serve immediately.
Nutrition Info
Calories : 2408 Kcal
Carbohydrates : 305.5 gm
Protein : 52.4 gm
Fat : 108.3 gm
Other : Zinc- 2.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
