• 2 Ways Gujiya
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INGREDIENTS


Vegetable Gujiya

Servings - 3 - 4

INGREDIENTS


All purpose flour - 250 grams

Oil - 1 tablespoon

Salt - 1/2 teaspoon

Warm water - 150 milliliters

Butter - 30 grams

Onions - 100 grams

Carrots - 100 grams

Green beans - 100 grams

Bell pepper - 300 grams

Paneer - 100 grams

Salt - 1/2 teaspoon

Pasta seasoning - 1 teaspoon

Chilli flakes - 1 teaspoon

Oregano - 1 teaspoon

Oil - for frying

PREPARATION

1. In a mixing bowl, add 250 grams all purpose flour, 1 tablespoon oil, 1/2 teaspoon salt and mix it well.

2. Add 150 milliliters warm water and knead it into a smooth soft dough.

3. Rest the dough for 20 - 30 minutes.

4. Heat 30 grams butter in a skillet, add 100 grams onions and fry till translucent.

5. Then, add 100 grams carrots, 100 grams green beans, 300 grams bell pepper and mix it well.

6. Cook for 7 - 10 minutes on medium heat.

7. Now, add 100 grams paneer, 1/2 teaspoon salt, 1 teaspoon pasta seasoning, 1 teaspoon chilli flakes, 1 teaspoon oregano and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Remove it from heat and keep aside.

10. Take a ball from dough and flatten it with the help of a rolling pin.

11. Add some prepared mixture on it.

12. Brush it with water.

13. Gently bring together both the edges and join. Gently press the edges.

14. Now with your fingertips, start pinching the pressed edges.

15. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.

16. Serve hot with ketchup.

Baked Gujiya

Servings - 4 - 5

INGREDIENTS

All purpose flour - 120 grams

Whole wheat flour - 120 grams

Salt - 1/4 teaspoon

Ghee - 50 milliliters

Water - 150 milliliters

Mawa - 200 grams

Desiccated coconut - 30 grams

Powdered sugar - 80 grams

Almonds - 30 grams

Cashews - 30 grams

Raisins - 30 grams

Cardamom powder - 1/4 teaspoon

Water

Ghee - for brushing

Silver leaves

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