aloo ki gujiya

Aloo ki Gujiya | How to make Aloo Matar ki Gujiya

How to make aloo Matar ki Gujiya?

Aloo ki gujiya recipe with step by step pictures: Deep-fried snack in the shape of gujiya, having flaky crust, made with all-purpose flour and a lip-smacking stuffing of potatoes, peas and spices; is aloo ki gujiya. Aloo ki gujiya is an easier way to make samosa. The crust and stuffing can be prepared in the same way as done for dosa, the only difference is that of the shape. Aloo ki gujiya are shaped using the gujiya mold. Gujiya is a very popular sweet prepared for the festival of holi. It has a flaky crust made with all-purpose flour and a sweet stuffing of khoya, coconut, cardamom, etc. Aloo gujiya looks very presentable and is so much convenient to make. These can be served with green chutney or imli ki chutney along with chai.

Aloo ki Gujiya Recipe- Ingredients Required:

All-purpose flour: All-purpose flour gives a crumbly crust. I have never tried using whole wheat flour for the dough.

Oil: Enough oil is added to make crusty covering of aloo gujiya. Further oil is needed to fry the aloo gujiya. You can also bake these if you like.

Salt and carom seeds: The covering is seasoned with salt and carom seeds.

Boiled potatoes and boiled peas: Boiled potatoes along with boiled peas form the base for the stuffing of aloo gujiya. I have used frozen peas. You can use fresh ones. In the absence of peas, you can also skip the same. Further you can add in more peas if you want.

Spices: Red chili powder, garam masala powder, black pepper powder, dry mango powder, and of course salt has been used to season the stuffing for aloo ki gujiya.

Recipes similar to aloo gujiya recipe

If you are a samosa fan, you will love our collection of samosa recipes. And if you are a gujiya fan you will love the mawa gujiya, chashni gujiya etc. on the blog.

How to serve Aloo ki Gujiya?

Serve it hot with chutney for your choice and fried chilies for a Sunday breakfast.

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Aloo ki Gujiya

1.This recipe makes 16-18 aloo gujiya.

aloo ki gujiya

2.To make the dough in a mixing bowl add 2 cups of all purpose flour, 1 tsp of carom seeds (ajwain), salt to taste and ¼ cup of oil.

aloo ki gujiya

3.Mix with your fingers. Add water and make a semi-soft dough.

aloo ki gujiya

4.Cover and let it rest for 15-20 minutes.

aloo ki gujiya

5.To make the all purpose flour solution: In a bowl add 2 tbsp of all-purpose flour.

aloo ki gujiya

6.Add in 4 tbsp of water to it. Mix well till lumpfree.

aloo ki gujiya

7.To make the stuffing, heat 1 tbsp of oil. Add 3 boiled and coarsely mashed potatoes, salt to taste, 1 and ½ tsp red chili powder, ½ tsp black pepper (kali mirchi) powder, 1 tsp dry mango (amchur) powder, 1 chopped green chili and 1 inch of grated ginger. Mix well and cook it for 5-7 minutes.

aloo ki gujiya

8.Let it cool. Add 1 cup of boiled peas.

aloo ki gujiya

9.To make aloo gujiya: Take a large portion of dough and roll it into a large roti.

aloo ki gujiya

10.Cut it into roundels.

aloo ki gujiya

11.Put it in the gujiya mold.

aloo ki gujiya

12.Put little flour and water solution on the edges.

aloo ki gujiya

13.Fill the stuffing.

aloo ki gujiya

14.Seal it.

aloo ki gujiya

15.Heat enough oil.

aloo ki gujiya

16.Put gujiya in hot oil.

aloo ki gujiya

17.Fry on low to medium flame for 20-25 minutes.

aloo ki gujiya

18.Fry till golden brown. Take out on an absorbent paper.

aloo ki gujiya

19.Serve hot.

aloo ki gujiya

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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