Recipe - Traditional North Indian Dish Dahi Gujiya

Dahi Gujiya is a traditional North Indian dish which is extensively made in festivals. Basically, its stuffed Dahi Vada with a shape of Half Moon (Gujiya Shape). Presenting below my version of these beautiful, dumplings aka Dahi Gujiya, do try!

Dahi Gujiya has always been a favorite among all age groups. This Dahi Vada takes very less of your time and is prepared very easily. Made of Ingredients like urad dal, curd, tamarind and various other Indian spices, it makes a super delicious chaat recipe for snack. This North Indian recipe of Dahi Bhalla is very delicious and hygienic as compared to those from the market.

Ingredients

Urad dal – 1 cup
Asafoetida – 1 pinch
Salt – 1 tsp
Ginger baton - ½ inch (finely chopped)
Black pepper – 10-12 (crushed)
Cashews – 8-10 (chopped)
Raisins – 10-12
Curd – 2 cups (500 grams) (whisked)
Oil – to fry gujiya

Method

* Wash the urad dal thoroughly with water. After that, soak it for 2-3 hours then drain out the excess water from it and grind it in mixer grinder into slightly coarse paste, add 1-2 tbsp water into the dal if required.

* Transfer the paste in a bowl.Take a bowl filled with water and add salt and asafoetida into it. Mix them really well. Take some more water in another bowl to make gujiyas.

* Whisk the urad dal continuously for 6-7 minutes with hand until it becomes fluffy.

* Take a thick square shaped polythene sheet to make gujiyas. Place it on a rolling board and apply some water over it. Pinch small lemon sized batter with wet hand and roll it into a ball with hand.

* Place it over the polythene sheet and flatten it into 2.5-3 inch diameter circle. Keep it ¼ cm thick. Now put 2-3 pieces of ginger, 3-4 pieces of cashews, 1 raisin and little crushed black pepper on the flattened batter.

* Lift the polythene and fold the batter into semi-circle shaping it as a gujiya. Remove the polythene from top and close the stuffing by pressing the edges gently with fingers.

* Place a wok on flame and pour enough oil into it to deep fry the gujiyas. When the oil gets heated, carefully separate the gujiya from the polythene and slide it into the oil. Likewise, make the gujiyas and drop them into the oil.

* Once the gujiyas are fried from beneath, flip their sides and fry them until they get golden brown from all the sides.

* Gujiyas have turned golden brown, transfer them directly into the salt-asafoetida water. Make all the gujiyas similarly until the batter is utilized completely.

* Cover the bowl and keep the gujiyas drenched for an hour.1 hour later, remove the lid. Squeeze out the extra water from each gujiya by pressing them gently between the palms. Place them on a plate.

* Now take curd in a big bowl and add sugar and pomegranate seeds into it. Mix them really well. Drop the gujiyas into the curd and keep them as it is for half an hour. After that, gujiyas will be ready to serve.

* To serve dahi gujiya, take 2 gujiyas on a serving plate along with some curd. Now pour some sweet chutney, green coriander chutney, black salt, mint powder (optional), roasted cumin powder and some red chilly powder on them and serve this luscious and tempting dahi gujiya. Enjoy!