Thursday, July 23, 2015

Gujiya - with chana dal filling!!!!

All of us who have been in Kerala school Canning Road, during the period from mid seventies to late nineties, definitely have fond memories of a down to earth person, Tularam ji, who satiated our hunger pangs and tickling  taste buds. His cutlets, vada sambar, samosas, bread pakoras were hot favourites with all of us. However, his special gujiya, reigned the platter...Gujiyas are commonly made in almost all north Indian households, but Tularamji's Gujiya used to be unique and a cut above the rest. Even after leaving school, many used to send word requesting for those gujiyas, and for that matter his cutlets too.  I know years of practice or effort can not bring me any where near his expertise ...but since he is not with us,(May he rest in peace) and my children and I too crave for those gujiyas often, I decided to try my hand at an attempt. Dedicating this recipe to that noble person who fed thousands and always with a smile.........

Making the Dough

  1. Take both the whole wheat flour/atta, all purpose flour/maida and salt in a bowl. (1 cup whole wheat flour + 1 cup all-purpose flour or 2 cups of all purpose flour or 2 cups of whole wheat flour *check notes and ¼ tsp salt)
  2. Heat 2 tbsp ghee in a small pan or bowl.
  3. Pour the ghee on the flours.
  4. Rub the ghee with the flours, with your fingertips to form a bread crumb like texture.
  5. Then add ⅓ to ½ cup water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour.
  6. Knead the dough till firm.
  7. Cover with a moist cloth and keep aside for 30 minutes.

Gujiya dough is ready!!
Now the chanadal filling, which I concocted from the memory of the taste of those gujiyas in Tularamji’s canteen.

Filling for the Gujiya


  • Chanadal -1 cup.
  • Sugar - 1 cup.
  • Coconut cut into small pieces - 1cup.
  • Raisins - 2tbsp.
  • Cardamom crushed - 1tbsp
  • Ghee - 1tbsp

Pressure cook the chanadal till tender and drain out the water completely. Keep aside. In a kadai head ghee and fry the coconut pieces and raisins. Add the cooked dal and sugar. Stir the mix till the sugar melts and the whole mixture turns thick. Set aside.
Now we can start making the gujiyas. The shell first and then the filling to the shell, seal and fry.

Making the Gujiyas

  1. Divide the dough into two parts.
  2. Make a medium log of each part and slice it into equal parts.
  3. Roll each part in your palms to make balls and place all the balls in the same bowl. Cover with a moist kitchen towel.
  4. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter. Don’t add too much flour while rolling. if you can roll without the flour, then it is better.
  5. With your fingertip, apply water all over the circumference edge.
  6. Place about 1 tbsp or 1.5 tbsp of the chanadal filling on one side of the circle, keeping edges empty. Don’t add too much of stuffing as then it’s difficult to shape them and the gujiya may break in the oil.
  7. Carefully, bring together both the edges and join. Gently press the edges.
  8. However, its best to make pleated design at the edges. This way the stuffing does not come out while frying and the gujiyas look good too. Just keep on folding and twisting the edges till the end.
  9. Prepare gujiyas this way and arrange them on a plate or tray. Cover the guijyas with a moist napkin so that the dough does not dry out.

Frying the Gujiyas

  1. Heat oil for deep frying in a kadai or pan.
  2. First test the temperature of oil, before frying. Add a small piece of the dough in the oil. If the dough comes up gradually, then the oil is ready. If the dough sits at the bottom, the oil is still cold. If the piece of dough comes up briskly and quickly, the oil is too hot.
  3. Gently slid the gujiyas in oil. Just add a few pieces and don't overcrowd. at a time depending on the size of the pan/kadai, you can fry 2 to 3 gujiyas at a time.
  4. Turn them over carefully as fry the other side. Deep fry till the gujiyas have become golden.
  5. Drain on kitchen paper tissues. Fry gujiyas this way and once they are cooled completely, store them in an air-tight box.

No comments:

Post a Comment

Thank u for visiting this domain...Amrosia....Please leave ur opinion so that I can improve, change or even get a morale boost. Thank uuuu....Chandrika