Soya and Matar Gujiya

About Soya and Matar Gujiya

Ingredients

• All purpose flour 2 cups + 1 tbsp
• Semolina (rawa / suji) ¼ cup
• Ghee 3 tbsps
• Soya chunks, soaked and chopped 200 gms
• Green peas ⅓ cup
• Oil 3 tbsps + to deep fry
• Ginger, chopped 1 inch
• Green chllies, chopped 2
• Asafoetida ¼ tsp
• Medium onions, chopped 2
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Fresh coriander leaves, chopped 2 tsps

How to Make Soya and Matar Gujiya (Stepwise Photos)

Method

1. To make the dough, take all-purpose flour in a mixing bowl, add semolina and ghee and mix well. Add sufficient water and knead into a semi soft dough. Cover the dough with a damp cloth and rest while you make the stuffing.
2. To make the stuffing, heat oil in a non-stick pan, add ginger, green chilies and asafoetida, mix and saute on medium heat. Add onions and saute till transparent.
3. Add soya chunks, green peas, red chilli powder, garam masala powder, coriander powder, a little water and salt, mix and cook till the green peas are done.
4. Add coriander leaves and mix well. Set aside to cool.
5. Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges lightly.
6. Press the edges with a fork to create a pattern and seal the gujiyas.
7. Heat sufficient oil in a kadai, gently slide in the gujiyas, a few at a time and deep-fry on medium heat till they are a light golden all over. Drain on absorbent paper.
8. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps