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.
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.
Serve it hot with chutney for your choice and fried chilies for a Sunday breakfast.
1.This recipe makes 16-18 aloo 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.
3.Mix with your fingers. Add water and make a semi-soft dough.
4.Cover and let it rest for 15-20 minutes.
5.To make the all purpose flour solution: In a bowl add 2 tbsp of all-purpose flour.
6.Add in 4 tbsp of water to it. Mix well till lumpfree.
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.
8.Let it cool. Add 1 cup of boiled peas.
9.To make aloo gujiya: Take a large portion of dough and roll it into a large roti.
10.Cut it into roundels.
11.Put it in the gujiya mold.
12.Put little flour and water solution on the edges.
13.Fill the stuffing.
15.Heat enough oil.
16.Put gujiya in hot oil.
17.Fry on low to medium flame for 20-25 minutes.
18.Fry till golden brown. Take out on an absorbent paper.
PREP TIME 30 minutes + 20 minutes rest time
COOK TIME 45 minutes
TOTAL TIME 75 minutes + 20 minutes passive time
For the dough:
For the stuffing:
To make all-purpose flour solution:
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