Dahi Gujiya | Sanjeev Kapoor Khazana

Watch this video to find out how to make this receipe. Click to subscribe for more receipe. DAHI GUJIYA Ingredients 2½ cups yogurt (dahi), whisked ½ cup split black gram (urad dal), soaked and drained Salt to taste Oil for deep-frying ¼ teaspoon asafoetida Black salt to taste ¾ tablespoon raisins 1 tablespoon chopped cashewnuts 1 inch ginger, chopped Green chutney as required Tamarind-date chutney as required Roasted cumin powder for sprinkling Red chilli powder for sprinkling 1 tablespoon chopped fresh coriander leaves Method 1. Spread the black gram on a kitchen towel and dry it out. Grind into a smooth and thick paste alongwith salt. 2. Heat sufficient oil in a kadai. 3. Take about 2 cups water in a bowl. Add asafoetida and black salt and mix well. 4. To make stuffing, combine raisins, cashewnuts and ginger in a bowl and mix well. 5. Dampen your palms with some of the water mixture, take a portion of the paste and flatten into a large disc. 6. Put a portion of the stuffing in the centre of the disc, bring the other edge over and form a gujiya. Press the edges to seal. Similarly prepare remaining gujiyas. You can even use a thick plastic sheet to prepare the gujiyas. 7. Deep-fry gujiyas in hot oil till golden and crisp. Put them in the water mixture and soak for a while. 8. Squeeze the excess water from the gujiyas and place on a serving plate. Drizzle some green chutney and tamarind-date chutney. Top with yogurt and sprinkle cumin powder, chilli powder and black salt. Drizzle some more tamarind-date chutney, garnish with chopped coriander and serve immediately. Preparation Time: 25-30 minutes Cooking Time: 8-10 minutes Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor