Your favourite gujiyas topped with chilled yogurt, chutneys and crispy sev to make your festivities even better!
DAHI GUJIYA
Ingredients
Gujiya
1½ cups Tata Sampann Urad Dal
Salt to taste
A pinch of red chilli powder
Oil for deep frying
Warm hing water as required
Stuffing
¼ cup chopped cashew nuts
2 tbsps chopped raisins
¼ tsp green cardamom powder
A pinch of roasted cumin powder
A pinch of chaat masala
A pinch of garam masala powder
2 tbsps chopped fresh coriander leaves
Yogurt mixture
2 cups yogurt
¼ cup powdered sugar
¼ tsp red chilli powder
¼ tsp chaat masala
¼ tsp roasted cumin powder
¼ tsp black salt
Topping
Date and tamarind chutney for drizzling
Green chutney for drizzling
Red chilli powder for sprinkling
Chaat masala for sprinkling
Roasted cumin powder for sprinkling
Black salt for sprinkling
Fresh pomegranate pearls for garnish
Sev for garnish
Fresh coriander sprigs for garnish
Method
1. Take Tata Sampann Urad Dal in a large bowl, wash it once, add fresh water and soak for 7-8 hours.
2. Drain the soaked urad dal and add into a blender jar, blend well. Add ½ cup water and blend to a fine paste.
3. Transfer the blended paste into a large bowl.
4. For the stuffing, take cashew nuts in a bowl, add raisins, green cardamom powder, roasted cumin powder, chaat masala, garam masala powder and coriander leaves and mix well.
5. Heat sufficient oil in a kadai.
6. Add salt into the blended paste, add red chilli powder and beat with your hands for 5 minutes.
7. Grease your palms and a plastic sheet with some water, take a portion of the paste and place it on the plastic sheet and gently spread it. Place a portion of the stuffing in the centre and fold the sheet to make a gujiya.
8. Gently slide in the gujiyas into the hot oil, deep fry a few at a time till they turn golden brown and crisp. Drain on an absorbent paper and soak them into warm hing water for 5-10 minutes.
9. Meanwhile to make the yogurt mixture, take yogurt in a bowl, add powdered sugar, red chilli powder, chaat masala, roasted cumin, black salt and salt and whisk well.
10. Squeeze the gujiyas to remove the excess water and transfer them into a wide dish.
11. Pour the yogurt mixture and keep it in the refrigerator for 1-2 hours.
12. Gently transfer the dahi gujiyas into a serving plate, drizzle date and tamarind chutney and green chutney. Sprinkle red chilli powder, chaat masala, roasted cumin powder and black salt.
13. Garnish with pomegranate pearls, sev and coriander sprigs. Serve immediately.
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